Multigrain with Porridge Oats and Ancient Grains

This is a repeat of one of the multigrain breads from last week. I changed the method a bit but the recipe, aside from the water amounts, is the same. For some reason, the bread this week needed quite a bit more water than last week. I guess this reinforces the adage to be conservative in the hydration and adjust as needed.

1. Toast 150 g of Porridge Oats and Ancient Grains hot cereal. Soak in 275 g of hot water overnight.
2. The next day, autolyse the above with 30 g local yogurt, 550 g water, 550 g of unbleached no additives flour, 100 g fresh milled red fife, 100 g fresh milled Kamut, 100 g fresh milled Spelt, 50 g fresh milled rye and 52 g multigrain best for bread flour. Let sit for a couple of hours.
3. Add in 22 g sea salt and 266 g of 3-stage 80% hydration levain as well as 55 g of water (the dough felt quite stiff hence the extra water here). Mix well using pinches and folds.
4. Do 4 sets of folds a half hour apart and then let rise till double for bulk fermentation.
5. Divide into 3-775g boules and preshape. After letting it sit for 10-15 minutes, do the final shape and put seam side down into baskets or bannetons.
6. Place the bannetons in plastic bags and then put to bed in the fridge for the night.
7. After proofing for 12 hours or so, preheat the oven with the Dutch ovens inside to 475 F for at least 45 minutes. 
8. Place parchment rounds in the bottom of the Dutch ovens and gently place the boules inside. Because the boules are now seam side up, I don't score them. I like the rustic look that the bread gets by doing this. 
9. Place back into the oven and immediately drop the temperature to 450F. Let bake covered for 25 minutes
10. Uncover the Dutch ovens and once again, drop the temperature to 425 F. Let bake for a further 25 minutes for a nice dark crust.

I normally do a 4 stage levain but I had some left over from last week's baking that I had stored in the fridge so I used that instead of my NFNM starter. Doing 3 stages with levain that was 80% hydration rather than 4 stages with ~65% hydration levain didn't seem to affect the rise, the timing, nor the results.

This is my process for the 4 stage levain.

1. Thursday night, take 5 g of NFNM starter and feed it 5 g flour (preferably whole rye or other whole grain) and 5 g filtered water.
2. Friday morning, feed it 10 g whole grain flour and 10 g filtered water. 
3. Friday night, feed it 20 g whole grain flour and 20 g filtered water.
4. Saturday morning (this is my dough making day), I feed it 27 g of whole grain flour, 106 g unbleached flour and 106 g of filtered water.
5. The levain usually triples in 4 hours at around 70 F and I use it at that point.