RUSTIC LOAF

Guess it is time to switch

 from baking soft buns

to rustic loaf

A) Sponge dough
      knead together 300g bread flour, 170g water, 10g brown sugar, 1/2 tsp salt,
      4g instant yeast & 1/2 tsp lemon juice, and let rest 3 hours

B) Dough
      Add 40g raw oats, 60g bread flour, 10g brown sugar, 60g water, 15g  olive oil         to A and knead until smooth, divide into 2 balls & leave to rest in 2 bowls for       50min          

C) Topping
       Flour/oat flakes

Method:
1) remove dough from bowls, wet top of loaf & sprinkle toppings 
2) let to proof another40min on baking tray
3) slit loaf and let rest 20min, preheat oven to 200'C
4) before sending into the oven, mist loaf
5) bake for 30min, until brown

This recipe is enough to make 2 loaves

An oblong one

 and a round loaf