1. 1. Combine Wet Ingredients: In a large mixing bowl, gently whisk together the active sourdough starter, warm water, maple syrup, and olive oil until well combined. The mixture should look slightly milky and uniform.

2. 2. Add Dry Ingredients: Stir in the salt and rolled oats. Gradually add the bread flour, about one cup at a time, mixing with a wooden spoon or your hands until a shaggy dough forms. It’s okay if it looks a bit rough at this stage.

3. 3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes until the dough becomes smooth, elastic, and less sticky. It should spring back slowly when you gently poke it. If it’s too sticky, add a tiny bit more flour, but be careful not to add too much.

4. 4. First Rise (Bulk Fermentation): Lightly grease a clean large bowl with olive oil. Place the dough in the bowl, turning it once to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm spot for 4-6 hours, or until it has roughly doubled in size. You’ll know it’s ready when it looks puffy and has a few visible bubbles on the surface.

5. 5. Shape the Loaf: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and gently shape it into an oval or round loaf. You can do this by folding the edges towards the center and then flipping it over to create surface tension.

6. 6. Second Rise (Proofing): Place the shaped loaf onto a baking sheet lined with parchment paper or into a lightly floured proofing basket (banneton). Cover it loosely with plastic wrap or a kitchen towel and let it rise for another 30-60 minutes, or until it looks visibly puffy and slightly larger. Preheat your oven to 425 F (220 C) during the last 20 minutes of this rise.

7. 7. Bake the Bread: Once the oven is preheated, score the top of the loaf with a sharp knife or a bread lame (this helps control where the bread expands). Bake for 20 minutes, then reduce the oven temperature to 375 F (190 C) and continue baking for another 20-25 minutes, or until the crust is golden brown and the internal temperature reaches 200-210 F (93-99 C) when checked with a thermometer.

8. 8. Cool Completely: Transfer the baked loaf to a wire rack and let it cool completely before slicing. This is crucial for the texture and flavor to fully develop. Slicing too early can result in a gummy interior.