I made a standard FWSY overnight wheat bread last week, and I decided to crust it in some rolled oats to fancy it up a bit. It ended up being one of the visually nicest loaves I’ve ever baked.
I used parchment paper to transfer it into the dutch oven, and the parchment is what ended up giving it a bit of a quilted look around the edges that I quite like.
I won’t bother giving a recipe. It’s basically the same as the overnight white I’ve posted, but with 40% wheat instead of all white flour. Overall the loaf looked great, tasted great, and had a nice crumb. I was quite proud!
