Goji berry and walnut sourdoung

I tried adding some goji berries (wolfberries) to my weekend baking. Goji berries are widely used in Chinese medicine as well as cooking (soups and porridge), and tea with other herbs. It is supposed to have health benefits, but above all it tastes good.

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The levain matured for about 8 hours and since the kitchen temperature was about 8C/46F, I had to mature the levain in the oven with the pilot lamp on since the activity was very slow. I have added scalded rye to the dough, which was prepared by adding rye and boiling water, mixing well to undo any lumps and then cooked at low heat until the mixture is thickened up. Another component added was the soaker prepared with boiling water, dry goji berries and walnuts. Both scalded rye and soaker were let to cool down before being added to the dough.

The final dough had all ingredients mixed together at the same time. Kneaded a bit until everything was well incorporated. Finished kneading around 8pm and applied 3 stretches and folds 40 min apart. Bulk fermented at room temperature until 7:30am, shaped 2 small loaves and proofed for 2 hrs, then baked in hot pot / hot oven for 30 min with lid on and 5 min with lid off at 230C.

The berries pretty much melted down during the dough handling and baking, giving an orange hue to the final aspect of the loaf. Crumb was quite soft and the crust crispy but not hard. The idea of introducing some scalded flour is to help the loaf keep moist for longer (although I cannot prove any of it). I am not familiar with Tangzhong's method, but the scalded rye seems to be the same thing. Can someone clarify? 

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