saffron & 3 nut sourdough with st. germain

saffron blooms into

little orange, yellow &

red specks in the dough

1 c wheat chef, 1 c chopped pecans+walnuts, 1 t salt, 1 T st. germain, 1 c elmhurst milked almonds, pinch saffron, 3 T diastatic malt powder, 2 c flour

stir, rest 1 hour, fold, rest 5 hours, fold, rest 14 hours, form loose floured ball, rest 30 minutes, slash top; 450 F, preheated dutch oven, lid on, 15 minutes; 400 F, lid off, 30 minutes; rests: covered, room temperature; folds: 8x

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