In-Progress: Sourdough

I often throw together a sourdough bread that's loosely based on the King Arthur Flour recipe for Pain au levain (in The King Arthur Flour All-Purpose book). Sometimes I don't even measure -- I just put the larger portion of my fed starter into the bowl and add flour and water to consistency. I aim for a slightly tacky dough, as I've learned that the dough will firm up during stretch-and-fold operations.

Right now I'm making this bread with the following:
my starter, which was fed this morning with white-wheat flour (KAF)
half a cup of golden flax seeds
half a cup of Silver Palate's "thick and rough" oatmeal cereal
Trader Joe's "Baker Josef" AP flour
tap water
salt

Some hasty notes on what's in-progress here:

I start by adding water to the starter, which is about two cups' worth. Then I add the flax seeds and oatmeal as I'd like them to soak up some of the water (a better way, possibly, would be to soak the seeds and oatmeal overnight). After letting it all stand for a little, I mix in the flour and wait 20 minutes.

After twenty minutes, I mix in the salt. I've learned that the dough should taste slightly salty at this point: after rising, it won't.

Another twenty minutes, stretch and fold; twenty minutes, stretch and fold, then into the refrigerator. I've learned from Peter Reinhart that the cold fermentation can improve flavor -- and it's convenient, at least. I've learned from Maggie Glezer that you can do the stretch and fold step on the kneading board (sprinkle a little flour on the board and in the bowl, turn out, gently flatten into a rectangle, and fold, left, top, right, bottom: makes a package).

In the morning, I'll cut off some dough, shape it, and let it warm up for about an hour. My shaping skills aren't strong enough for a long proof: I depend on the extra expansion in the oven. I'll sprinkle the loaf with hot water, slash it (still working on those cuts from the side, rather than straight up and down), and bake. Results here tomorrow!