Crackly Oat Porridge Boule

Steps

1. Make the oat soaker first: stir the soaker portion of the oats into the boiling portion of the water in a large bowl. Let it stand about 30 minutes, until thick and just warm to the touch.
2. Stir the lukewarm portion of the water and the honey into the oat soaker.
3. Add the dough portion of the flour, the instant yeast and the salt. Mix until no dry flour remains and a shaggy, sticky dough forms, about 3 minutes. This is about 82% hydration counting the soaker water (the oats absorb much of it) and 2% salt.
4. Cover and let the dough rise at about 75°F (24°C) for 1½ to 2 hours. During the first hour, do 3 sets of stretch-and-folds 20 minutes apart with wet hands. The dough is ready when it has roughly doubled, looks domed and shows bubbles on the sides.
5. Lightly dust the counter with half of the dusting portion of the flour. Turn out the dough and shape it into a tight round by pulling the edges into the center, then flip it seam-side down and drag it toward you to tighten the surface.
6. Mist or brush the top of the loaf with a little water and press on the topping portion of the oats. Dust a sheet of parchment with the remaining half of the dusting flour and set the loaf on it, seam-side down.
7. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until puffy and the dough springs back slowly when poked.
8. While the loaf proofs, place a lidded Dutch oven in the oven and preheat to 450°F (230°C) for at least 45 minutes.
9. Score the top with a sharp knife or razor. Using the parchment, lower the loaf into the hot Dutch oven and cover with the lid.
10. Bake covered for 25 minutes. Remove the lid and bake 18 to 22 minutes more, until the crust is deep golden brown and crisp and the center reads 200–210°F (93–99°C).
11. Lift the loaf out and cool it on a rack for at least 1½ hours before slicing into 12 slices.