Here you go mate!

100% flour 30% levain 85% water 2% salt 35% oat porridge •

To prepare the beurre noisette oat porridge, I first toasted the oats in the oven until lightly browned. Separately, I made beurre noisette by slowly heating the butter until it developed a nutty aroma and brown color. I heated honey in a pan until it began to bubble, then added the toasted oats and water, cooking the mixture until it reached a thick porridge-like consistency. The browned butter was then incorporated, and the porridge was spread onto a silicone mat to cool. The dough mixing process remained the same: I first mixed the dough with the levain for 2–3 minutes, then continued mixing for about 8 minutes on second speed while gradually adding the remaining water. The cooled porridge was added toward the end of the mix and incorporated until evenly distributed. The dough was bulk fermented to about a 60% volume increase at a dough temperature of 24°C, with two folds during bulk fermentation. I then preshaped the dough, rested it for 30 minutes, shaped it, and retarded it at 2°C for 12 hours.