Yield: 1 boule

447 g all-purpose unbleached flour
151 g whole-wheat flour
151 g steel-cut oatmeal, cooked as described above
328 g water
151 g liquid starter
151 g poolish
121 g pure maple syrup
16 g salt

60% all-purpose flour
20% whole-wheat flour (+ 10% each in starter and in poolish) = 100%
20% cooked steel-cut oatmeal
44% water
2.2% salt
16% pure maple syrup
20% liquid starter
20% poolish (made with a pinch of instant yeast)
All liquids together = 75%

Method:

Starter and poolish: 12-hour fermentation at 75°F/24°C

Oatmeal: Scale equal weight of oats and water. Boil the water, pour it over the oats, stir, cover and bake in the oven at a temperature of about 410°F/210°C for 40 minutes. The oats absorb all the water and by the time they are mixed with the maple syrup, they form an “oat chunk” rather than oatmeal. The water used to cook the oats is not included in the total water percentage

Autolyse: 20 to 30 minutes

Desired dough temperature: 77 to 78°F/25 to 26°C

Bulk fermentation: 2.5 hours with 5 folds after 50 minutes and 5 folds again after 40 minutes

Scaling: at 24 ounces/680 g

Shaping: as a boule or as an oval

Proofing: 45 minutes on the floor (at least 1 hour at home where the temperature is probably lower) then 14 to 15 hours in the retarder with the cover on

Baking: at 400-415°F/204-213°C for 35-40 minutes with lots of steam at the beginning