Ingredients
350 milliliters Water
200 grams Sourdough Starter
450 grams Flour
2 cups Cooked steel cut oats
400 milliliters water
2 tablespoons Flax
1 tablespoon Salt
450 grams Flour
Preparation
Combine first 3 ingredients. Allow to rest 8-12 hours until doubled in size and bubbly
Add remaining water to the sponge and mix thoroughly.
Add Flax, oatmeal and salt and stir to combine.
Add enough flour to make a wet but manageable dough.
Perform stretch and folds on the dough every 30 minutes for 2 hours.
Rest until doubled in size, or refrigerate over night (up to 24 hours)
Divide dough into two portions and shape into boules.
Rest until doubled in size or refrigerate again 8-12 hours.
Preheat dutch oven in a 500 degree oven
Add loaf to dutch oven, replace the lid and turn oven down to 475.
Bake for 20 minutes.
Remove the lid from the dutch oven and turn down to 450.
Continue baking for another 20-25 minutes until tapping on loaf emits a hollow sound.
