What the???? kind of bread is that?

This bread has a history in experimentation. The other day I was contemplating what sort of side dish to have with smoked chicken and decided to try a savory porridge polenta style but made with various coarse ground grains. The mill was set on its widest and some barley, oats, Einkorn, rye,and Durum was ground, to that mixture some grits were added so that it came  to 1.5 cups. A 3 cup mixture of chicken stock and milk was brought to a boil and the grains were whisked in along with a green jalapeño that had fallen off the the plant, a jar of tomatoes that had failed to seal while canning and some salt and pepper. After most of the liquid was absorbed, about .75  cup of grated aged cheddar and a few basil leaves was  added. It came out pretty well but made more than we could eat.  The thought of making bread with the leftover happened the next day.

The bread was made with KA AP, natural starter and the leftover. It was retarded overnight after a short bulk fermentation due to warm temps and the presence of so much available food for the beasties. After the dough warmed an oval loaf was formed and put  in a banneton with the seam side down. It  was baked on the grill stone with an oval DO as the lid for 20 min then placed on an inverted pan to prevent the bottom from burning. This is the first time for me that the seam from forming the loaf opened up in such a dramatic way that ears were formed. I would go to the effort of trying  to name the bread but doubt that circumstances will ever repeat themselves. Such is the problem and the pleasure of winging it.

Stu