This is a recipe that I've come up with combining bread making techniques that I learned in School, Italy and the ultimate bread baking book "Bread".
The sourdough started has dark rye flour to really feed and get the starter to grow. From there I add to the starter, bread flour, all purpose flour, whole wheat flour and raw rough cut oatmeal. All ingredients are mixed with just enough water to form a stiff dough. Last I add the roasted hazelnuts, dates and salt.
The dough rests and rises for 3-4 hours in batch and then is split into two equal portions, folded and placed in well floured battonets to rise for several more hours. After 8 to 12 hours of rising the oval shape loafs have doubled in size and are ready to be scored and baked. They bake at 350 degrees F for 45 minutes at which time the oven is turned off and the loafs stay in the oven to properly dry, until the oven is cooled.
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