When your starter is almost doubled (or tripeld in volume), mix strong bread flour and water in a stand mixer bowl into a shaggy dough. Cover and leave it to autolyse for 30 min to 1 hour.

Add the whole wheat flour, salt, honey and active sourdough stareter and run your mixer, fitted with a dough hook attchment for 6-7 minutes, until combined (you don't need a windowpane effect at this stage).

Scrape the dough into a clean bowl, cover and leave in a warm spot for 30 minutes.

After 30 minutes, with wet hands perform a set of coil folds. Cover and rest for 30 minutes

Coil fold the dough twice more every 30 minutes.

After the 3rd set of folds, leave the dough to rest to 30 minutes. Then incorporate the oats. You may simply fold them in as you strethc and fold the dough, or use laminating method, as show in the text above.

After incorporating the oats, leave the dough to rest for 30 minutes, then perform two sets of coil folds every 30 minutes.

After that, leave the dough covered in a warm spot for 2-4 hours to finish bulk fermenting (watch the dough, as higher sugar content in it means that it ferments faster - you don't want it it to more than double in size).

Scoop the dough onto a lightly floured surface and shape it into a tight boule.

Place it into a floured banetton basket (or nay proofing basket alternatives) and plate it in a plastic bag. Store it in the fridge overnight (or up to 36 hours) for its cold final proof.

When ready to bake, preheat the oven with a Dutch Oven inside to 240C.

Take the dough out of the fridge and carefully turn it out of the proofing basket onto a sheet of parchment paper.

Lightly spray the surface with water and scatter extra outs on top. Press gently so that they stick to the surface.

Score the bread suing a bread lame or a sharp razor blade, then lift the bread into a pre-heated Dutch Oven holding the bread by the parchment paper edges. Cover the Dutch Over with its lid and place it in the oven for 25 minutes.

After 25 minutes, take the lid off, and cook uncovered for another 20-25 minutes.

Once baked, lift the Honey Oat Sourdough out of the Dutch Oven and onto a wire rack. Slide the parchment paper out from underneath and leave the bread to cool down completely before slicing.