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

2. Add Dry Ingredients: To the wet mixture, add the bread flour, 1 cup of rolled oats, and salt. Use a sturdy spoon or a Danish dough whisk to mix everything until no dry streaks of flour remain. The dough will be shaggy and sticky, not smooth like traditional kneaded dough. Do not overmix; just ensure all ingredients are incorporated.

3. First Rise (Bulk Fermentation): Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rest at room temperature (around 70-75F) for 8 to 12 hours. This long rest allows the sourdough starter to work its magic, developing flavor and structure. You’ll know it’s ready when the dough has visibly increased in size (often doubled) and has a bubbly surface.

4. Shape the Loaf: Lightly flour your work surface and gently scrape the dough out of the bowl. It will be very soft and sticky. Gently fold the edges of the dough towards the center a few times to create a somewhat round shape, building a little surface tension. Try not to deflate it too much.

5. Second Rise (Proofing): Place the shaped dough into a floured banneton basket or a bowl lined with a floured kitchen towel, seam-side up. Cover it again with plastic wrap or a damp towel and let it proof at room temperature for 1 to 2 hours. Alternatively, you can cold proof it in the refrigerator for 8-16 hours for a deeper flavor development.

6. Preheat Oven and Dutch Oven: About 30 minutes before baking, place a Dutch oven (with its lid) into your oven and preheat to 450F (232C). Getting the Dutch oven screaming hot is crucial for a great crust.

7. Bake the Bread: Carefully remove the hot Dutch oven from the oven. Gently invert the dough from the banneton or bowl into the hot Dutch oven. If desired, score the top of the dough with a sharp knife or razor blade (a simple “X” or a single slash works well). Sprinkle the remaining 2 tablespoons of rolled oats over the top. Cover with the lid and bake for 30 minutes.

8. Final Bake and Cool: Remove the lid from the Dutch oven and continue baking for another 15-25 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210F (93-99C). Carefully remove the bread from the Dutch oven and place it on a wire rack to cool completely before slicing. This cooling step is essential for the crumb to set properly.