Oh my . There’s so much going on here I think I channeled Ian! 😊🙏
Sourdough levain and YW used as part of the water both contributed their strengths.
Then we have my flaked oatmeal made into a quick soaker. I milled Barton Springs Rye, Marquise and Stardust and added a little semolina and a little Arrowhead Mills AP. 625 g of flour in total. 195 g oat soaker. 200g Trinity— 50 g honey, 50g EVOO and 100 g Ricotta because that’s what I had to use.
The crumb is incredible. So tender and open. The whole grain flavor is outstanding. The decorations are from my usual non shaping and place the rough side down so we see what we will get.
I didn’t retard as I don’t have time tomorrow so this is an all in one day bake.
Both were baked side by side in my largest Graniteware roaster with lid on/ lid off. 
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Don't they just look great! I'm especially struck by the openness of the crumb, considering all the non-white-flour ingredients.
TomP