70% Bread flour
20% Eincorn flour
10% Whole wheat
30% 5 Grain hot cereal (soaked in cold water, drained, reserving soaking liquid)
78% water (use reserved soaking liquid for up to half the water)
2.2% salt
4g instant yeast
Method in comments.
this post was submitted on 17 Feb 2025
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Mix flours and water, autolyze (rest) covered at least 15 minutes.
With wet hands, fold in yeast and salt. Add all the oatmeal on top, but don't mix in yet. Rest 15-30 minutes.
Fold in the oat meal.
Bulk rise overnight in fridge, I gave it one more set of folds before bed.
Form into loaf, proof rise while oven preheats. Preheat oven 450f at least 30 minutes with cast iron skillet for steam.
Add c.500ml boiling water to the skillet when you put the loaf in the oven for steam.
Bake 25 minutes, then rotate loaf, remove skillet, and turn oven down to 425f.
Bake 25 minutes, it always needs 5 more minutes, usually even if it already had 5 more minutes.
Remove to grid. Let cool at least 1 hour.
En guete
Interesting method, I have always added salt to my water and yeast to my flour and mixed all at once.
Learned it from Ken Forkish "evolutions in bread"
Supposedly holding back the salt and yeast encourages the autolyze gluten development.
https://youtube.com/playlist?list=PLWqTac5vy0ccDS1L77LCJ0loOGK3_iTH- for a pretty good rundown
Interesting. I will give it a try when I next make bread.