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50 g rolled oats

70 g boiling water

450 g bread flour

50 g rye flour

325 g water

All of the oat soaker

35 g extra virgin olive oil

40 g honey

100 g active sourdough starter

10 g sea salt

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1. Combine the rolled oats and boiling water. Let sit for 30 minutes.

2. Mix the bread flour, rye flour, and water until no dry flour remains. Cover and let rest for 40 minutes (autolyse).

3. Add the oat soaker, olive oil, honey, sourdough starter, and salt. Mix until fully incorporated.

4. Cover and let the dough rest for 30 minutes.

5. Perform stretch and folds every 30 minutes until the dough has developed good strength.

6. Continue bulk fermentation until the dough is smooth, puffy, and airy.

7. Shape the dough into a sandwich loaf and place it into a parchment paper-lined loaf pan. Cover and refrigerate overnight.

8. The next day, top with additional rolled oats if desired.

Cover the loaf (or place a second loaf pan over the top) and bake:

    * 10 minutes at 500°F

    * Without removing the cover, reduce the oven to 450°F and bake for another 20 minutes (30 minutes covered total)

    * Remove the cover and bake for 15 more minutes at 450°F, or until the loaf is deep golden brown.

Remove from the pan and cool completely before slicing.

Total bake time: 45 minutes

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30 minutes covered (10 minutes at 500°F + 20 minutes at 450°F)

15 minutes uncovered at 450°F

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