My 53th loaf: Fruit of the earth loaf with atta flour again

Having acquire a source of active dry yeast at a low price, I am becoming much more generous with my use of yeast. This time I am making the fruit-of-the-earth loaf with ample yeast in the pre-ferment. I decide not to proof the yeast.

Recipe: Fruit of the earth loaf with atta flour

Ingredients:
Preferment
- 2 cups atta flour
- 1 tp active dry yeast
- 1/2 tp cinnamon powder
- 1/4 tp nutmeg powder
- 1/4 tp cardamon powder
- 3 TB brown sugar
- 1+1/2 tp kosher salt
- 3/4 cup water
Dough
- 1/2 cup atta flour
- 1 tp active dry yeast
- 1/2 cup uncooked whole grain cereal
- 3 TB vegetable oil
- 1/3 cup warm 1% milk
- 1/2 cup chopped walnuts
- 1/4 cup sweetened dried prunes, chopped
- 1/4 cup spicy pineapples, chopped

Procedure:
1. Mix all the dry ingredients of the preferment in a bowl. Add 1/2 cup of water. Mix to form a dough. Incrementally add the remaining water while mixing. When dough is fully formed, knead it for a few minutes until smooth. Then chill overnight.
2. Next day, soak active dry yeast and uncooked cereal in 1/3 cup warm milk for 20 minutes. Take out the pre-ferment from the fridge. Tear it into small bits. Work the soaked ingredients into the dough until everything incorporate. Add up to 1/2 cup flour and a few TB milk to adjust the hydration. Then allow to rise for at least 2 hours on counter top.
3. When the final dough has risen once, rub in the oil. Then add all the nuts and dried fruits.
3. Shape dough into a log. Place in a greased medium loaf pan. Allow to rise until volume doubles.
4. Preheat oven to 350F. Bake for 15 minutes uncovered. Then cover with foil and bake for another 50 minutes until internal temperature is 190F.

Results:
Day 1
Day 1, 11:36pm, initial ingredients:

Day 1, 11:40pm, initial mixture:

Day 1, 11:48pm, stickiness of initial mixture:

Day 1, 11:54pm, a very dry dough:

Day (2), midnight: dry dough having been needed 5 minutes:

Day (2), 00:02am, dry dough ready to chill:

Day 2
Day 2, 7:33am, dough after 7 hours of overnight chilling:

Day 2, 9:52am, dough warmed up for 2 hours, without significant growth:

Day 2, 10:28am, dough kneaded, smooth and elastic, but dense:

Day 2, 10:28am, uncooked cereal and additional 1 tp of yeast mixed with warm milk:

Day 2, 10:28am, dried fruits and nuts chopped for later use:

Day 2, 10:35am, dough torn to pieces and mixed with milk mixture:

Day 2, 10:59am, dough kneaded:

Day 2, 12:02pm, dough rested 1 hour in order for yeast to grow, yielding significant expansion:

Day 2, 12:11pm, dough with 1/2 cup flour added to adjust moisture after dough has expanded:

Day 2, 12:24pm, dough's texture:

Day 2, 12:25pm, dough to be oiled:

Day 2, 12:36pm, dough oiled shape and height before chilling (because I needed to go away to do something else):

Day 2, 3:48pm, dough chilled 3 hours; because of the warmth from kneading, dough continued expanding while in the fridge:

Day 2, 3:49pm, dough's texture at the bottom:

Day 2, 3:50pm, fruits and nuts added:

Day 2, 4:00pm, dough to proof in pan greased with shortening:

Day 2, 4:00pm, dough's height before proofing:

Day 2, 5:41pm, dough's height before baking:

Day 2, 5:41pm, dough with a wash of egg yoke and milk:

Day 2, 5:42pm, loaf start baking:

Day 2, 5:55pm, loaf baked 15 minutes:

Day 2, 6:28pm, loaf baked 45 minutes, still not quite done, still very soft inside, can't hold the thermometer:

Day 2, 6:44pm, loaf baked 1 hour, done:

Day 2, 6:44pm, thermometer coming out clean:

Day 2, 6:44pm, loaf's top:

Day 2, 6:45pm, loaf's height:

Day 2, 6:46pm, loaf's bottom:

Day 2, 6:46pm, loaf's bottom corner:

Day 2, 6:46pm, loaf's side:

Day 2, 6:47pm, loaf's heel:

Day 2: 6:46pm, loaf's top when warm:

Day 2, 7:17pm, loaf's top when cooled:

Day 2, two loaves baked for April:

Observations:
I can see that when the active dry yeast is not proofed, the dough rises up very very slowly. Therefore, I have to add an extra 1 tp of yeast on the second day when I make the final dough. To allow the yeast to be effective, I make the dough wet with the extra yeast. Then I let the wet dough rest for an hour on counter top for the yeast to grow. After the yeast has grown, I adjust the hydration by adding extra flour.