Toasted Oats and Cider
8:30pm toast 68 g oats, soak in 133 g cider and 3 g salt, refrigerate
9:00pm mix levain: 28 g starter, 33 g bread flour, 33 g water
9:00pm mix autolyze: 85 g oat flour, 340 g bread flour, 282 g cider
7:30am remove oats from fridge
8:15am knead together autolyze, levain, oats, and 9 g salt
3:50pm shape, coat outside with quick oats
7:20pm bake covered
Bob's Red Mill steel cut quick oats for the soaker (they're still fairly coarse), regular quick oats for the crust.
The crumb is a bit tight, possibly because of the oat flour? The flavor of oats definitely comes through, but I couldn't taste apple or anything else from the cider, which was Portland Cider Company Apple.
I followed dabrownman's instructions and used parchment paper to get from banneton to combo cooker, which made scoring less stressful.