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1
This bread will have 600g flour and 400g water altogether -- a 66% bread. 50g of water comes from the levain; the other 350g is what you've added. Similarly, the flours are made up of 100g that the levain contributes, and 500g that you've added on top of that.
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2
Dissolve the starter in the water; you should get a milky, slightly viscous liquid.
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3
Add bread flour, rye flour, high-gluten flour, rolled oats, and salt. Stir until it is a shaggy ball. Cover the bowl with a damp towel and let it sit for 30 minutes. (This is the autolyze.)
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4
Knead the dough either by hand until it is well kneaded; or in a stand mixer with a dough hook for about 6 minutes on 3-speed.
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5
When the dough has come together, add the currants and hazelnuts. Either knead them in by hand, or in the stand mixer on slow speed for about a minute.
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6
Let the dough rise for its first fermentation in a dough bucket or a covered bowl. I let it rise at room temperature for up to 12 hours, allowing the flavors to develop. You can speed it up with a light-bulb warmed oven or placing the dough bowl in a larger bowl of warm water.
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7
When the dough has at least doubled in volume (I've gotten it to triple), remove it from the bucket and form it into a loaf. Typically I use a boule shape, which is essentially a round loaf about the size of a soccer ball, and bake it directly on a stone. If you prefer to use a bread pan, that would work as well.
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8
Let the bread rise for its final fermentation for around 2 hours.
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9
Bake the bread in an oven preheated to 450F. If you have no baking stone but still want a free-form bread, you can use a preheated baking sheet.
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10
After 35 minutes check the bread. An instant-read thermometer should tell you it is at 195-200F. If it's not, let the bread bake for another 5-10 minutes.
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11
Let it cool. Then hide it where only you can find it. Else it will disappear miraculously.
