This is from a formula that's become a regular item here, it's made with type 1050 wheat flour from a nearby regional mill, on the German side of the Rhein. A seperate levain, poolish and flax soaker each make up 9% of the floor bill, oat porridge comes in at 5%. A 0.5% fresh yeast addition is added to the final dough, approx. total hydration is 78%ish. I slide these into a 240C oven and steam them well, the crust action is pretty decent.