Honey Peanut Oat Boule with Egg-Washed Crust

Steps

1. Soak the oats: pour about a quarter of the lukewarm water (80 g) over the oats in a small bowl and let stand 15 minutes.
2. In a large bowl, whisk the remaining three quarters of the lukewarm water (250 g) with the peanut butter and honey until smooth.
3. Add the all-purpose flour, instant yeast and salt, then the soaked oats with their water, and mix into a shaggy dough. The dough is about 73% hydration and 2% salt by flour weight.
4. Knead 8 to 10 minutes until smooth and elastic, then knead in the chopped dry-roasted peanuts until evenly spread.
5. Cover and let rise at about 75°F (24°C) for 1 1/2 to 2 hours, until doubled in size.
6. Turn the dough out, press gently, and shape into a tight round boule. Set it seam-side down on a parchment-lined baking sheet.
7. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until puffy and it springs back slowly when poked.
8. While the dough proofs, preheat the oven to 400°F (200°C).
9. Brush the boule all over with the beaten egg for a glossy crust, then slash an X across the top with a sharp knife.
10. Bake 35 to 40 minutes, until deep golden and the center reads 190°F (88°C); tent with foil after 20 minutes if browning fast.
11. Cool the loaf on a rack at least 1 hour before slicing into 12 slices.