Hi Yossi, this looks great. I would love to add oatmeal to the dough, any suggestion on how much old fachioned oats? Add dry, or soaker? Tnks!

I've used oatmeal a lot in yeast breads over the years. Looking at this bread of mine https://food52.com/recipes/40561-buttermilk-oatmeal-bread-updated , which has a similar crumb, I see that the oats weigh about 10% of the flour. There are no metric measures provided in Yossi's recipe, so I'm assuming 125 grams per cup of flour. (The back of the flour bag says it's 120, but I have found 125 to be a better conversion, when dealing with recipes where the author's actual measuring practices, environmental factors, etc., are not known.)

Doing the math, I'd use 49 grams of rolled oats - 1/2 cup + 2 tablespoons - and 356 grams - 2 3/4 cups + 1 tablespoon - of flour. Do not hydrate the oats, but do let the dough sit for at least ten minutes after stirring the ingredients together before kneading, to allow the dough to hydrate.

Let us know how it turns out! ;o)