Honey Oatmeal Artisan Loaf

This is a good one. Warm, sweet flavor; soft, fluffy crumb; and a softer crust than plain artisan loaves. 

Ingredients:

100 grams sourdough starter

350 grams water

400 grams bread flour

100 grams whole wheat flour

10 grams salt

50 grams honey

Oat filling:

50 grams old fashioned oats

2 tbsp brown sugar

2 tsp cinnamon

Directions:

1. In a large bowl or the bowl of a stand mixer, stir together your starter and water until the starter is completely dissolved.
2. Add the remaining ingredients except the oat filling and mix until there is no dry flour. Cover and let rest for one hour.
3. After the dough rests, perform one set of stretch and folds. Cover and let rest for 30 minutes.
4. Prepare your oats according to package instructions, then stir in the brown sugar and cinnamon. Let cool slightly.
5. After the dough has rested for 30 minutes, add your oat filling and spread it over the top of the dough with your finger tips. Perform stretch and folds or coil folds, and the filling will start to spread throughout the dough. Cover and let rest for 30 minutes. 
   
   
   
6. Stretch and fold or coil fold at 30-minute intervals at least two more times, covering the dough after each set.
   
   
   
7. When your dough has doubled in size, is aerated and puffy, has a few bubbles on the surface, and is not shiny or very sticky on top, it's time to shape.
8. Turn the dough out on the counter, slightly flatten with your fingers, and begin shaping by lifting a section from an outer edge and folding it toward the center. Repeat all the way around, then flip the dough over and push and pull against the counter to create tension.
   
   
   
9. Place the dough, seam side up, in a proofing basket. You can stitch the dough together a bit to create even more tension in the top of the dough. 
   
   
   
10. Allow the dough to rise until doubled on the counter, or cover in a damp towel and place in the fridge overnight.
11. When ready to bake, preheat your baking vessel (Dutch oven or bread oven) at 480 for at least 30 minutes.
12. Score your dough by making a deep slash across the top, then place it in your baking vessel.
    
    
    
13. Bake at 480 with the lid on for 30 minutes, then remove the lid and bake at 390 for 20 minutes.
14. Let cool completely, and enjoy!