Bread with sourdough and oat porridge

Zorra of Kochtopf, the lovely host for BBD 80 and initiator of the Bread Baking Day and World Bread Day asked us to bake Bread with Sourdough. I have sourdough in my fridge and it's ready! 

 Chad Robertson's latest book, Tartine No. 3, Modern, Ancient, Classic, I found a recipe with Oat Porridge. 

I use Lievito Madre, a Italian sourdough. I love it because it stays in the fridge until I need it and it doesn't tastes and smells too sour. This is how I make it

Lievito Madre, start mixture: (ferment 2 days at roomtemperature)

200 gr Unbleached AP 550, 100 gr Water, 25 gr Honey, 15 gr Oil     

Firsth feeding: (ferment 1 - 2 days at roomtemperature)100 gr from start mixture, 100 gr Unbleached AP 550, 50 Water, 5 Honey

2^nd (and continue) feeding: (ripen 2 -  5 days in refrigerator)100 gr from 1th feeding, 100 gr Unbleached AP 550, 50 gr Water

Chad really knows what he and his team are doing. His loaves taste good! I will definitely bake this again!

Makes: 1 big loaf
Adapted from: Tartine No 3 by Chad Robertson

I baked the loaf in a Dutch oven (cast iron pan) in the oven

Lievito Madre, direct from the fridge 113 gram 

Oat porridge 375 grams water and 190 grams Oat, cook, spread on parchment paper and let it cool

Dough:

113 grams sourdough, 563 grams water, 375 grams unbleached flour (550), 53 grams wheat germ, 19 grams salt

Pour water into a large bowl. Add the sourdough and the flours. Use your hands to mix the dough until all of the dry bits of flour have been incorporated.  So I wet my hand and worked the dough until no dry bits of flour remained. Let the dough rest for 25 to 40 minutes. Then add the salt and knead until fully incorporated.  

Transfer the dough to a plastic container with lid. Leave for bulk fermentation for 3 or 4 hours, until it doubled. Every 40 minutes stretch and fold the dough (stretches a corner of the dough onto the main dough, fold it like an envelope).  After 2 stretch and folds gently fold in the cooled oat porridge.

I dusted a tea towl with semolina and gently placed the dough on the tea towl and closed it with rubber bands. I placed it in a bowl for support. I left it to proof for 2 hours. 

I placed the Dutch oven in the oven and pre-heated the oven to 250°C.

After about 1 hour the Dutch oven is sizzling hot, be careful and work quickly to keep the heat in the oven.

I took the lid of the Dutch oven and quickly placed the loaf in. It kind of fell in the Dutch oven which gave it a funny shape. Quickly put the lid back on the pan and place it in the hot oven. Bake with lid on for 25 minutes. Then take the lid off and bake another 20-30 minutes until the loaf is nicely brown colored.

Transfer to a wire rack to cool. This loaf smelled so good. Enjoy it!