Soft Rosemary Oat Boule

Steps

1. Set aside 10 g of the oats for topping. Put the remaining oats in a large bowl, pour the boiling water over them, stir and let soak 20 minutes until lukewarm.
2. Melt 10 g of the butter and set it aside for brushing; keep the remaining butter soft for the dough.
3. Stir the lukewarm milk, honey and instant yeast into the soaked oats.
4. Add the flour, salt, rosemary and the softened butter for the dough. Mix into a shaggy dough, then knead 8–10 minutes until smooth and slightly tacky; the dough is about 75% hydration counting the milk and 2% salt.
5. Cover and let rise at about 75°F (24°C) for 60–75 minutes, until doubled in size.
6. Shape into a tight round boule, brush the top lightly with half of the melted butter and press on the reserved oats. Set on a parchment-lined baking sheet.
7. Cover and proof at about 75°F (24°C) for 45–60 minutes, until puffy and the dough springs back slowly when poked. Meanwhile preheat the oven to 375°F (190°C).
8. Score the top shallowly and bake 35–40 minutes, until deep golden and 190°F (88°C) in the center; tent with foil if it browns too fast.
9. Brush the hot loaf with the remaining half of the melted butter to keep the crust soft.
10. Cool on a rack at least 1 hour before slicing into 12 slices.