Preparation

• In a large mixing bowl, combine the active sourdough starter with the water and bread flour using a wooden spoon until the dough is dense but well incorporated.
• Allow the mixture to rest for one hour in the autolyse stage.
• Sprinkle in the salt, honey, and rolled oats. Mix thoroughly and let sit for an additional 30 minutes.
• Gently stretch the dough from one side and fold it over itself, repeating on all sides to build strength.
• Allow the dough to rest for another 30 minutes.
• Continue the folding and resting cycle for another 3-4 times at 30-minute intervals until doubled in size.
• Shape the dough into a ball and prepare it for the fridge, lining a bowl with a towel or using a proofing basket.
• Cover the bowl with plastic wrap and let it rest in the fridge for at least 12 hours, or up to 24 hours.
• When ready to bake, preheat your oven to 425 degrees Fahrenheit and place a Dutch oven inside to heat.
• Gently flip your dough onto parchment paper, spraying it with water and sprinkling some oats on top.
• Score the dough with a sharp knife to provide release for expansion while baking.
• Carefully transfer the parchment with the dough into the hot Dutch oven and bake for about 35 minutes.
• Allow the bread to cool completely on a rack before slicing.