Oat Meal Porridge Mountain Loaf Bread

265 twin chakra flour @kreasibogasari
25 gr granulated/caster sugar
4 g instant yeast
All cold oatmeal porridge (room temperature)
-/ 120-130 gr liquid milk** add liquid milk slowly, if you feel it's not enough, you can add it

Ingredients A: cook until thickened & become mush, set aside. Wait until room temperature
Knead ingredient B, knead until smooth then add ingredient C. Knead again until elastic (test window pane)
divide the dough into 3 equal parts, then take 15gr each of the two doughs (30gr total) and add to the other dough, rounding. Rest 30-40 minutes.
Roll out the dough, fold it and roll it, place the large dough in the middle of the pan and each small dough on the edges
let it rise until it reaches the lip of the pan. (Me: 1 hour)
Brush with liquid milk and bake in preheated oven, temperature 170-180 for 30-35 minutes / adjust to each oven.