Oat Loaf Same Day

Today's bread was a special request by a princess, who demanded bread with oats. This uses a no-knead recipe, and it only takes a whole day to make. Without further ado:

Measure 200g bread flour:

Followed by 200g white whole wheat flour:

Then 50g typo 00 flour:

Then 50g quick oats:

Measure 10g of sea salt:

And add 390g of water at room temperature to the salt:

Dissolve that, then add a bit of active-dry yeast:

Add all the above together:

And mix it until a dough forms:

Cover the container and let the dough rise somewhere warm for five hours:

First set of folds. First fold left:

Then right:

Then far:

Then near:

Cover and let it rise for three hours:

Second left fold:

Second right fold:

Second far fold:

Second near fold:

Sprinkle its face with some flour:

Then gently flip it onto a parchment paper dusted with flour:

Spray its face with a little bit of water:

Then sprinkle it with sesame seeds:

Preheat the oven to 485 degrees with a baking steel:

The proofed dough should look like this an hour later:

Score its face:

Bake it covered for 15 minutes, then uncover and bake for 35 minutes at 400 degrees:

Remove the bread from the oven and let it cool completely prior to slicing:

Enjoy with some mushroom soup!

CHEF TOOR'S
BREAD MAKING TIPS

#1 

No knead: Make the yeast do the work for you.​

#2

Crumbs: While baking, cover the dough to obtain a crust.

#3

Reliable: Always measure your ingredients.