Yield: Two 9 by 5-inch pan loaves
TOTAL FORMULA
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) | BAKER’S % |
| All-purpose flour | 648 | 5¼ cups + 3 tablespoons | 75% |
| Whole wheat flour | 216 | 1¾ cups | 25% |
| Water | 540 | 2¼ cups + 2 tablespoons | 62.50% |
| Salt, fine | 19 | 1 tablespoon + ¼ teaspoon | 2.20% |
| Yeast, dry instant | 9 | 1 tablespoon | 1% |
| Oats, thick rolled or old-fashioned | 143 | scant 1½ cups | 16.50% |
| Milk | 95 | ¼ cup + 3 tablespoons | 11% |
| Honey | 65 | 3 tablespoons | 7.50% |
| Vegetable oil | 65 | scant ⅓ cup | 7.50% |
| Oats, thick rolled or old-fashioned, for the crust | |||
| Total Weight | 1,800 | All | 208.20% |
OAT SOAKER
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) |
| Oats, thick rolled or old-fashioned | 143 | scant 1½ cups |
| Water | 270 | 1¼ cups + 2 tablespoons |
| Milk | 95 | ¼ cup + 3 tablespoons |
| Honey | 65 | 3 tablespoons |
| Vegetable oil | 65 | scant ⅓ cup |
| Total Weight | 638 | All |
FINAL DOUGH
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) |
| All-purpose flour | 648 | 5¼ cups + 3 tablespoons |
| Whole wheat flour | 216 | 1¾ cups |
| Salt, fine | 19 | 1 tablespoon + ¼ teaspoon |
| Yeast, dry instant | 9 | 1 tablespoon |
| Water | 270 | 1 cup |
| Oat soaker | 638 | All |
| Total Weight | 1,800 | All |
DAY ONE
SOAKER
In a medium bowl, combine the oats, water, milk, honey, and vegetable oil and allow to soak for 2 to 16 hours. The broad time range for the soaker is for convenience and texture. Even a few hours will be enough to soften the oats.
DAY TWO
MIX
Calculate temperatures. See Setting Temperatures for instructions. Desired dough temperature: 76°F
In a large mixing bowl, whisk together the flours, salt, and yeast. Add the water and soaker. Mix with your hand or the handle end of a wooden spoon until the dough forms a shaggy mass. With some doughs you may have to knead for a few strokes in the bowl to incorporate everything. If you find it easier, after some stirring, scrape the dough out of the bowl with a plastic scraper onto your work surface and knead briefly with your hands just until the dough comes together. Resist the urge to add more flour. Scrape the dough off the work surface and return it to the bowl for bulk fermentation.
BULK FERMENTATION
Scrape down the sides of the mixing bowl and allow the dough to rise, covered, for 2 hours at room temperature, folding as directed below.
FOLD
Fold after 20, 40, and 60 minutes, then leave untouched for the second hour. See Folding for instructions.
DIVIDE AND PRESHAPE
Divide the dough into 2 pieces weighing about 900 grams each. See Dividing for instructions.
Preshape as rounds. See Preshaping for instructions.
Cover and let rest for 15 minutes.
SHAPE
Grease or spray two 9 by 5-inch loaf pans.
To make the oat crust, place a ¼-inch layer of thick rolled oats on a sheet pan. On a second pan, place a well-moistened tea towel or dish towel.
Shape as a pan loaf. See Shaping for instructions.
After shaping, roll the top of the loaves across the moist towel, and then roll the top through the oatmeal on the pan.
Place the loaves, oat side up, in the prepared pans.
PROOF
Cover and proof for 50 to 60 minutes at room temperature.
BAKE
Toward the end of the proof, preheat the oven to 425°F with your steaming system in place. See Baking for instructions.
Bake with steam for 35 to 40 minutes. After 25 minutes, rotate the loaves.
The loaves are done when the top and sides are firm and the loaves are a deep golden brown.