Ensure your sourdough starter is bubbly and active. I usually feed mine 4-6 hours before mixing the bread dough.

In a small skillet, add the oats, butter, and cinnamon and lightly toast them over medium heat for 3-4 minutes until fragrant. Set aside to cool completely.

In a large mixing bowl, combine the fed starter with lukewarm water (around room temperature).

Add the honey, flour, salt, and cooled toasted rolled oats until you have a shaggy dough.

Let this mixture rest for 30 minutes (autolyse). The dough will be sticky at first.

Cover the bowl with plastic wrap or a damp tea towel.

Every 30 minutes for the first 2 hours, perform a set of stretch and folds. With wet hands, grab one side of the dough, stretch it up, and fold it over to the opposite side. Give the bowl a quarter turn and repeat this until you've worked all sides of the bowl. This step helps the dough develop gluten structure without kneading.

After the folds are complete, let the dough ferment at room temperature for another 2-4 hours, depending on the temperature of your kitchen. The dough should increase in size by about 50% and feel jiggly.

Lightly flour your work surface and turn the dough out onto it.

Gently stretch the dough into a rough rectangle.

Fold the left and right sides of the dough toward the center.

Then, starting from the edge closest to you, roll the dough up tightly (like you're rolling a burrito) into a log shape.

Let the dough rest for 20-30 minutes.

Lightly spray some water over the surface of the dough and roll it in a bowl filled with oats to coat the surface.

Transfer the dough seam side up to a proofing basket.

Cover and refrigerate the bread overnight or up to 48 hours. This slow, cool rise develops the complex sourdough flavors. Alternatively, you can let the dough rise in a warm place for 2-4 hours or until it passes the poke test.

Place your Dutch oven with lid in the oven and preheat it to 450°F (230°C) for at least 30 minutes.

Remove dough from the fridge.

Turn the dough out of the proofing basket onto parchment paper.

Using a sharp knife or razor blade, score the top of your loaf with one deep slash or your desired pattern.

Carefully remove the hot Dutch oven and lower the dough (on parchment) into the pot.

Cover with the lid and bake it for 30 minutes.

Remove the lid and continue baking for 20-25 minutes until the top turns golden brown and the internal temperature reaches 200-205°F (93-96°C).

Transfer the loaf to a wire rack and let it cool completely before slicing (at least 2 hours). Letting it rest allows the crumb to set properly and prevents a gummy texture.