Toasted Oat Bread

This one was a struggle - the dough was so wet and unruly even after adding extra flour! The "rolling and tucking" method was not working for me, and even when I moved on to Tartine's turn and fold method (not all that different) the dough was still a mess. Eventually went to the old fashion knead on the counter method and after 20 minutes or so it finally came together. This is a 3 day bread (counting the starter and soaker), with an overnight fermentation in the fridge. Going into the dutch oven it looked a bit flat but rose nicely during baking. The crumb was a little tighter than I would have liked but the crust was dark golden crisp and the flavor was nutty/sweet from the toasted oats and molasses. In the end it came out great and I will make it again but with several adjustments and knowing it will take more than the 3 recommended roll/tucks.