Oats Porridge Bread
I included the 7% wheat germ. Hydration stayed as 75% instead of the 82%.
I used water that was used to sprout my wheat berries.
Couldn't shape the dough well because it's just sticking to my ikea kneading board.
Did 8 stretch and fold. I can lift the dough out of my stainless steel bowl without the dough sticking to the bowl, so I presume the gluten is developed.
Very low profile bread with irregular holes. Translucent crumb.
Need to practise more on shaping high hydration dough.
Baked it in a cold oven, using a la cloche. 240C for the first 40 mins (oven took 15 mins to reach 240C). Uncovered and lowered temperature to 230C for another 15 mins.