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

2. Add Dry Ingredients: Stir in the salt and 1 cup of the rolled oats. Gradually add the bread flour, one cup at a time, mixing with a wooden spoon or your hands until a shaggy dough forms. It will be sticky at this stage, but don’t worry.

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. If you have a stand mixer, use the dough hook attachment for 6-8 minutes. The dough should pass the “windowpane test,” meaning you can stretch a small piece thin enough to see light through it without tearing.

4. First Rise (Bulk Fermentation): Lightly grease your mixing bowl with olive oil. Place the kneaded dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm spot for 4-6 hours, or until it has doubled in size. Alternatively, for a deeper flavor, you can refrigerate it overnight for 8-12 hours.

5. Shape the Loaf: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Shape it into a rectangular loaf that fits your standard 9×5-inch loaf pan. You can do this by gently flattening the dough into a rectangle, then folding the longer sides into the middle, and finally rolling it up tightly from one short end to the other. Pinch the seam closed.

6. Second Rise (Proofing): Lightly grease your loaf pan. Place the shaped dough seam-side down into the prepared pan. Lightly mist the top with water and sprinkle with additional rolled oats, if desired, gently pressing them into the dough. Cover the pan loosely with plastic wrap or a damp towel and let it rise in a warm spot for 1-2 hours, or until it has nearly doubled in size and looks puffy.

7. Bake the Bread: Preheat your oven to 375 F (190 C) during the last 20 minutes of the second rise. Once preheated, place the loaf pan in the oven and bake for 35-40 minutes, or until the crust is golden brown and the internal temperature reaches 200-210 F (93-99 C) with an instant-read thermometer.

8. Cool Completely: Remove the bread from the oven and immediately transfer it from the loaf pan to a wire rack. Let it cool completely for at least 1-2 hours before slicing. Slicing warm sourdough can result in a gummy texture.