sourdough bread with oats

This was super hard to work with because it's SO high hydration.  I mean SUPER hard to work with.  I wasn't sure I'd make it again.  And then I ate it and ... it's really really good.  Super tasty.  So, I'll keep making it.  Though, it was a bit on the sweet side so I'll probably usually make it without any honey.

Ingredients

• 120 Grams Rolled Grains 3/4 Cup
• 200 Grams Bread Flour 1 1/2 Cup
• 200 Grams Whole Wheat Flour 1 1/2 Cup - I use a Triple 200
• 90 Grams Raw Honey 1/4 Cup - Dark honey works well here
• 12 Grams Salt 2 Teaspoons
• 400 Grams Water 1 2/3 Cup
• 250 Grams Starter 1 Cup - 100% hydration - Stirred down

Instructions

The Night Before

1. In a large glass bowl mix all ingredients into a wet and sticky dough. I use my dough whisk for this step because the dough will stick to your hands. Let the dough rest for 5 minutes.
2. Using the dough whisk do a round of stretch and fold. Let the dough rest for 5 minutes. Repeat this stretch and fold process up to 5 more times.
3. Cover the dough and place it in a warm area of your kitchen. Ferment the dough overnight.

The Next Morning

1. Uncover the dough and wet your hands. Do a stretch and fold in the bowl to deflate the dough and start the shaping process. Let the dough rest 5 minutes.
2. Spread a handful of oats out on your work surface. Small rolled grains work well. Turn the dough out onto the oats. Make sure the dough lands seam side up on the oats. Quickly shape the dough into a round so that the oats are covering the dough. Place the dough seam side down and shape it further using your hands and the tension of the surface. Leave the dough seam side down on the work surface for a few minutes.
3. Let the dough double at room temperature.
4. Preheat oven to 450° with Dutch oven inside. 
5. Cut a square of parchment paper and turn the dough out onto it so the seam side is now down.
6. Score the dough with a sharp razor blade. The oats can make it a little tricky to score so I use a nice wide cross pattern instead of something more elaborate. 
7. Remove the hot Dutch oven from your oven and take the lid off. Carefully pick up the dough using the corners of the parchment paper. Lower the dough into the Dutch oven and replace the lid. Place the Dutch oven back into the oven and bake covered for 25 minutes.
8. After 25 minutes remove the lid and continue baking for 15 more minutes. This bread should bake for 40 minutes total.
9. Remove the bread from the Dutch oven and parchment paper. Place the boule on a cooling rack and let it cool completely before slicing.