And I thought the potato porridge was creamy.
I got rolled oats from Lonesome Stone Milling (where I get my flour), and soaked them in water for about a day and a half, changing the water once. After this brief fermentation, the oats started to smell just faintly sweet. I cooked them at a simmer for about 20 minutes, seasoned with salt to taste, pulled them from the heat, and let them sit from the morning until adding them in after autolyse.
Again, for clarity: ASBF is a local flour: Artisan Sifted Bread Flour (Lonesome Stone Milling, Madison, WI). Similar to T85, or so I am told. GBC is Giusto's Baker's Choice, a white flour with around 11% protein, from California. Started with about 75% hydration, then added up to (guessing), around 90%. The oat porridge was quite wet, and I may have added a touch more than the dough could truly handle at that point. As a result, the dough was a bit too wet for my liking, but I managed to shape it to some degree and retard the dough in the refrigerator, just as I did for the potato porridge. The timeline was almost identical to last time; the only exception was a much later morning bake.
Preferment is sourdough leaven/levain, mixed at about 100% hydration (sometimes a bit higher). For this, I used about 40g of ripe starter to 120g each of ASBF and room-temperature water. Retardation was done in refrigerator, right around 40 degrees Fahrenheit. Bake was in Lodge combo cooker, 500 for ~20 minutes, sealed; 450 for ~34 minutes, opened. Here is a picture of the crust, via IG. The crumb was surprisingly tight, but ultra-creamy. Actually tasted like cheese and butter, which was a revelation. Excited that I have this porridge method in my arsenal!