Makes one loaf.
Ingredients:
125g active start
450g bread flour
325g warm water
12g salt
85g oats
155g hot water
Method:
Combine your start, flour and the warm water. Knead until the mixture is combine and there isn't any more dry flour. Cover and let it rest for 20 minutes. While the dough is resting add the oats to the hot water and let it sit while the dough rests.
After the rest add the salt and oat/hot water mixture. Make sure it is about room temperature before adding the oats to the dough. Knead the dough in the bowl until you can't feel any more salt grains and it is fairly smooth, about 5 minutes. The dough will be sticky. Use a damp bowl scraper and scrape down the sides into the dough ball. Cover with plastic and let ir rest for 30 minutes.
Coil fold the dough with damp hands. Do this by lifting it from the center and letting the ends hand down and tuck underneath itself. Rotate the bowl and repeat going to oposite direction. Cover the dough with plastic and let it rest for 30 minutes.
Repeat the coil fold and the rest until you have done a totally for 4 sets. After the fourth fold let the dough rest, covered with plastic, until it is slightly puffy on top and starts to have little air bubble all over. This takes my dough from 1-4 hours.
Lightly flour a flat surface and dump the dough onto it. Shape the dough gently into a round ball by tucking all the ends into the center and flipping the dough over so the seems are at the bottom. Rotate the dough in a circle while gently pushing the dough away and tucking the dough towards you to form some tension across the top of the dough. Let it rest for 20 minutes uncovered on the counter.
Lightly flour the top of the dough and flip it over, so the seem side is facing up. Form either into a round ball or an oblong shape depending on your basket. Use damp hands to get the top of the dough wet, then sprinkle it with oats. Place the dough in your proofing basket that has been lined with a floured tea towel or a hair net, seam side up. Cover the dough with plastic and place it in the fridge for 8-12 hours.
Heat the oven to 450 degrees with a bread cloche or a cast iron pot inside (lid included). Once the oven is heated remove the dough from the fridge and gently dump it onto a piece of parchment sprinkled with corn meal. Score the loaf accords the top using a lame or razor blade. Bake for 30 minutes, lid on and 10 minutes lid off. I also like to put an ice cube on either side of the loaf in the pan as I put it in the oven.
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