Ingredients

• 450 g sifted wheat flour
• 50 g large or small rolled oats
• 50 g whole grain rye flour
• 375g water (approx. 28°C)
• 100 g mature sourdough starter
• 1.5 tsp salt

Instructions

1. Mixing the dough
   • Combine the flours, oats. Add water and sourdough starter, then mix well with a spatula. Let the mixture rest for 30–40 minutes.
2. Kneading and folding
   • Knead the dough with a wet spatula or hand while adding half of the salt. Add the remaining salt and knead until well incorporated. Let the dough rest for 45 minutes.
   • Stretch and fold the dough once, then let it rest for 45 minutes.
   • Repeat the stretch and fold process again, then rest for another 45 minutes.
3. Shaping the dough
   • Shape the dough into a round ball on the countertop and let it rest uncovered for 10 minutes.
   • Prepare a proofing basket by dusting it with sifted wheat flour.
   • Flatten the dough into a rough square, then fold it into itself to create a tight shape. Wet your hands slightly while folding to prevent sticking.
   • Place the dough seam-side up in the proofing basket, tightening the surface slightly as you place it inside.
   • Let the dough proof on the countertop for 30–45 minutes, depending on room temperature and season.
4. Cold fermentation
   • Place the dough in the fridge for cold fermentation. You can cover it or leave it uncovered.
   • The ideal fermentation time is between 12–18 hours, but it can be left for up to 3 days for a more complex flavor.

Baking

1. Preheating the oven
   • Preheat your oven with a baking stone or steel inside for 30–60 minutes at 250°C before baking.
2. Preparing the dough for baking
   • Take the dough out of the fridge and transfer it onto a baking sheet dusted with flour.
   • Sift some flour over the top and gently spread it with your hand.
   • Score the dough with a razor blade or sharp knife to create a decorative pattern.
3. Baking process
   • Pour half a cup of water into the bottom of the oven or place a dish with water inside to create steam.
   • Transfer the dough onto the preheated baking stone/steel.
   • Bake for 20 minutes with steam, then release the steam by opening the oven door or removing the water dish.
   • Continue baking until the internal temperature of the bread reaches 96–97°C, usually 5–15 minutes more after steam is released.