Please help find a recipe

I couldn't find it either.

The formula appeared in FueledByCoffee's blog, which he seems to have deleted.  I found it in cached in Bing (but not Google!) here.  I suspect that link won't be along forever, so I've copied and pasted it below along with the only picture I could still get at.  Hopefully FueledByCoffee won't mind should he come around again, but he did say to "Feel free to try it", and that is kind of hard to do without knowing the recipe.

He didn't say anything about temperature in his writeup.  Our house is cool during the winter especially during the evening when our thermostat is set back.  I left it on top of our refrigerator during the poolish and fermentation stages and that seemed to work well.

I made this this weekend and the flavor is really good but I didn't get nearly the open crumb that he did.  This is probably my fault somehow, and not that of the recipe.  Well worth trying again.

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OatmealBread.jpg

New oatmeal bread formula I've been working on at home in my free time.  Feel free to try it and share the results (hopefully good ones).  Bread ends up with a really nice clean flavor, great toasted up in the morning with some jelly or eggs.  No need for a sourdough starter which makes it nice and simple though you could certainly incorporate one into the recipe pretty easily and I think the results would be quite pleasing, it will probably be my next adventure with this one.

Total Formula -

Flour 100% - 750 grams
Water 112% - 840 grams
Rolled Oats 30% - 225 grams
Brown Sugar 6% - 45 grams
Salt 2.6% - 19.5 grams
Yeast (IDY) 0.45% - 3.38 grams

The breakdown goes like this:

Oatmeal preferment -

225 grams of oatmeal
150 grams of flour
562 grams of water
0.84 grams of yeast

The consistency of the preferment should be extremely wet, sort of like a poolish.  This can be left for about 12 hours, it will not grow a whole ton due to the weight of the oats but it should bubble up pretty nicely and start to develop a nice smell.  In addition this will also soften up the oats (which aren't really visually present in the final product).

Final dough -

600 grams of flour
278 grams of water
45 grams of brown sugar
19.5 grams of salt
2.54 grams of yeast

and of course the entirre oatmeal preferment

I used my kitchenaid due to the wetness of the dough just to get a rough start on the mixing though it certainly could be done by hand as not much mixing is really necessary.  I put it on a moderately high speed (I think it was around 6) with the dough hook and just mixed for about a minute and a half till there was slight signs of development but it wasn't close to pulling away from the bowl and the scooped it out into an oiled container.  folds went at 20, 40, 60, 90,120, and 180 minutes.  so folds every 20 minutes for the first hour, twice during the second hour, and once at 3 hours.  After 4 hours of fermentation I divided it into two 750 gram boules and used the extra dough to make a little batard.  bench rested for 30 minutes and gave it the final shaping.  Final proof should take between 1 hour and 15 minutes to and hour and a half, though I imagine if you wanted to retard it you could do that with some slight procedural modifications as the dough doesn't move particularly fast. Baked at 500 on a stone covered with a clay dome for 20 minutes and then removed the dome and baked till it was to my liking.