Honey Oat Sourdough Bread

In a large mixing bowl, whisk together the water, sourdough starter, and honey until fully dissolved.

Add the bread flour and oats, then mix until a shaggy dough forms. You can mix by hand, with a dough whisk, or in a stand mixer fitted with a dough hook attachment. Cover the bowl with a clean tea towel and let the dough rest for 1 hour.

Sprinkle the salt evenly over the dough. Perform your first set of stretch and folds by grabbing one side of the dough, stretching it upward, then folding it back over itself. Rotate the bowl and repeat until you have completed four folds. Cover and rest for 1 hour.

Repeat the stretch and fold process two more times, resting the dough for 1 hour between each set. You will complete a total of three sets.

After the third set, cover the bowl and allow the dough to bulk ferment for 3 to 7 hours, depending on the temperature of your kitchen. The dough is ready when it has nearly doubled, shows bubbles on the surface, and feels airy and slightly tacky without sticking to your fingers.

Lightly flour your work surface and prepare your banneton basket with flour and a sprinkle of oats. Turn the dough out and gently stretch it into a rectangle. Fold the long sides inward toward the center, then roll it into a log and pinch the seams closed.

Create surface tension by gently cupping the dough and pulling it toward you in a slight candy cane motion. Lightly damp the top and sprinkle with oats.

Place the dough seam side up into the banneton. Cover and refrigerate overnight for cold fermentation.

Preheat your oven to 450°F with the Dutch oven inside for 45 minutes.

Turn the dough out onto parchment or a baking mat, score the top, and carefully transfer it into the hot Dutch oven.

Bake covered for 20 minutes. Remove the lid and bake for another 25 to 30 minutes until the crust is deeply golden brown. Wait 1 hour before slicing.