Honey Oat Soaker Spelt Batard with Walnuts

Steps

1. Day 1, about 8 a.m.: feed your starter at its usual 1:1 ratio by weight and leave it at about 75°F (24°C); it should peak, doubled and bubbly, in 4 to 6 hours.
2. At the same time, make the oat soaker: warm the milk until steaming, stir in 85 g of the oats (keep the remaining 15 g for the top), cover and let cool to room temperature.
3. Toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes until fragrant, then cool and chop.
4. About 1 p.m., when the starter has peaked, stir the starter, 310 g of the water and the honey together in a large bowl until milky.
5. Add the whole spelt flour and the bread flour and mix until no dry patches remain; cover and rest 30 minutes.
6. Sprinkle the salt over the dough and squeeze it in, then work in the oat soaker, walnuts, pumpkin seeds and flaxseed until evenly spread. This dough is about 62% hydration from the water (plus the milk in the soaker) and 2% salt.
7. Bulk rise at about 75°F (24°C) for 3½ to 4½ hours. In the first 90 minutes, do 3 sets of stretch-and-folds 30 minutes apart; spelt dough is delicate, so fold gently. The dough is ready when it has grown about 50%, looks domed and shows bubbles at the edges.
8. Turn the dough onto a lightly dampened counter, pre-shape into a loose round and rest 20 minutes, then shape into a tight batard.
9. Brush the top with the remaining 20 g of water and roll it in the reserved 15 g of oats so they stick.
10. Place oat side down in a parchment-lined banneton or bowl, cover and cold-proof in the fridge for 12 to 14 hours.
11. Day 2: put a Dutch oven with its lid in the oven and preheat to 425°F (220°C) for 45 minutes.
12. Turn the cold batard onto parchment, oat side up, score it lengthwise and lower it into the hot Dutch oven. Bake covered for 20 minutes.
13. Uncover, lower the heat to 400°F (200°C) and bake 18 to 22 minutes more, until light golden and 190°F (88°C) in the center.
14. Lift the loaf onto a rack, brush all over with the melted butter, and drape with a clean towel to keep the crust soft.
15. Cool on the rack at least 2 hours before slicing into 12 slices.