Step-by-Step Instructions

• In a large mixing bowl, combine 500 g of bread flour and 100 g of rolled oats, ensuring they are evenly mixed.
• In a separate bowl, mix together 350 g of room temperature water, 100 g of your active sourdough starter, and 50 g of honey.
• Pour the wet ingredients into the bowl of dry ingredients. Stir until a shaggy dough forms.
• If you choose, add 20 g of melted unsalted butter to the dough and mix thoroughly.
• Cover the mixing bowl with a damp cloth and let it rest for about 30 minutes.
• After the resting period, sprinkle 10 g of salt evenly over the dough and incorporate it with wet hands.
• For the next 2 hours, perform stretch and folds every 30 minutes.
• Shape the dough into a round ball and place it seam side up in a floured proofing basket.
• Let the dough proof at room temperature for 4 to 6 hours, or until it has risen significantly.
• About 30 minutes before baking, preheat your oven to 450°F (230°C) and place a Dutch oven inside.
• Carefully turn the dough out onto parchment paper and score the top with a shallow slash.
• Place the scored dough into the hot Dutch oven and cover with the lid. Bake for 30 minutes, then remove the lid and bake for another 15-20 minutes.
• Once baked, remove the bread from the oven and transfer it to a wire rack. Allow it to cool for at least 1 hour before slicing.