Oat Flax Sourdough Loaf

This is a bread I made one year ago Saturday for my little sister, her favourite loaf....it was the last opportunity to bake for her, she died a few days later, March 9th, 2022 from multiple myeloma.  I miss her. 

Oat Flax Sourdough for Diane

• organic fresh milled Marquis heritage wheat, sifted, 500 g
• organic golden flax, coarse ground, soaked in hot water for an hour, 25 g
• organic cold rolled oats, cooked as porridge and cooled, 100 g
• sea salt, 10 g
• filtered water, 375 g 
• active starter, 115 g

I did a one hour autolyse, then mixed in the starter and did four series of folds over two hours.  After the first hour I added the salt, cooked oats and flax soaker.  After the bulk fermentation was complete the dough was turned out on the counter, rested for 15 minutes and then shaped.  The loaf was placed in a linen lined banneton with a little bit of rolled oats to coat the sides and cold proofed in the fridge overnight.  I baked the loaf in a pre-heated Le Creuset, 500 F for 22 minutes covered; 10 more minutes at 450 F then finished baking directly on an oven stone, 450 F for 20 minutes.