Oat Porridge Rye Sourdough with Pumpkin Seeds

Steps

1. Evening, day 1, about 8 hours before mixing: feed your sourdough starter at its usual 1:1:1 ratio and leave it at about 75°F (24°C); it should peak, domed, bubbly and roughly doubled, in 6 to 8 hours. Use the sourdough starter for this recipe once it peaks.
2. Morning, day 2: make the porridge. In a small pot, simmer the 80 g portion of oats with the 160 g portion of water, stirring, for 4 to 5 minutes until thick and creamy. Stir in the flaxseed and cool to lukewarm, about 30 minutes.
3. While the porridge cools, toast the pumpkin seeds and sesame seeds together in a dry skillet over medium heat for 3 to 4 minutes until fragrant, then cool.
4. In a large bowl, whisk the 400 g portion of lukewarm water with the molasses and the peaked sourdough starter until milky.
5. Add the rye flour, bread flour and salt and mix with a wet hand or stiff spatula until no dry patches remain. Mix in the cooled oat porridge, the toasted pumpkin seeds and the toasted sesame seeds until evenly spread; the dough will be sticky and paste-like. This is about 82% hydration and 2% salt, counting the starter and leaving out the porridge.
6. Bulk rise covered at about 75°F (24°C) for 3 to 4 hours. In the first 90 minutes do 3 sets of gentle stretch-and-folds with wet hands, 30 minutes apart: lift each side of the dough and fold it over the middle. Bulk is done when the dough has risen about 50% and shows bubbles and small cracks on top.
7. Scatter the 20 g portion of oats over a damp work surface. With wet hands, shape the dough into a round boule, then roll the top in the oats to coat.
8. Set the boule oat side down in a parchment-lined bowl or banneton, cover and proof in the fridge overnight, 10 to 14 hours.
9. Day 3: put a Dutch oven with its lid in the oven and preheat to 475°F (245°C) for 45 minutes.
10. Turn the cold boule out onto parchment, oat side up, and score a shallow cross. Lower it into the hot Dutch oven, cover and bake 25 minutes.
11. Uncover, reduce to 440°F (225°C) and bake 30 to 35 minutes more until the crust is deeply browned and the center reads 205–210°F (96–99°C).
12. Cool the bread on a rack for at least 4 hours, ideally longer, so the rye crumb sets before you slice it into 12 slices.