My adapted "German Oat" bread
Thank you Ben and German Foodie for your input. I have done this bread now with a preferment but "snack" a blob of my starter from the refrigerator into my final dough. The bread comes out perfect every time. It is a very moist, rustic and very satisfying bread.
this is the final recipe: (makes 3 loafs @about 650gr dough)
120gr Rye (Pumpernickel)
1/8 tsp yeast
300gr old fashioned oats (roasted)
600gr hot water
soaker and preferment 12 up to 16 hours
430 gr AP
23gr sea salt
( a blob of starter, not necessary)
mix preferment and soaker, then add all the other ingredients and mix about 8-10 min. Autolyze about 20 min, bulk ferment 75min, I did 2x S&F at 30 and 60 min. Be aware the dough is very wet, I use a bench knife to help with S&F and shaping.
Preshape , bench ferment 20 min
final shape (I bake this bread in the pan), brush on milk and sprinkle oats over the bread. 20min final fermentation
preheat oven to 465F, bake @375F for 45Min.