In a large mixing bowl, whisk together 3 cups of bread flour and 1 cup of rolled oats.

In another bowl, combine 1½ cups of room-temperature water, 1 cup of active and bubbly sourdough starter, and 2 tablespoons of honey.

Pour the wet mixture into the bowl of dry ingredients and stir with a wooden spoon or your hands until a shaggy dough forms.

If you prefer a richer flavor, add 2 tablespoons of melted unsalted butter to the dough and fold it in.

Cover the bowl with a clean towel or plastic wrap and let the dough rest for 30 minutes.

After 30 minutes, sprinkle 1¾ teaspoons of salt evenly over the dough and use the stretch and fold technique to incorporate it.

Continue the stretch and fold method for the next 2 hours, repeating every 30 minutes.

Gently shape the dough into a rough ball on a lightly floured surface and place it seam side up in a proofing basket.

Cover the proofing basket with a towel or plastic wrap and let it proof at room temperature for 4 to 6 hours.

About 30 minutes before baking, preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat up.

Carefully turn the proofed dough onto a piece of parchment paper and score the top with a sharp knife or lame.

Gently lift the parchment with the dough and place it inside the hot Dutch oven. Cover with the lid and bake for 30 minutes.

Remove the lid and continue baking for an additional 15-20 minutes, or until the bread turns a beautiful golden brown.

Once removed from the oven, let the bread cool on a wire rack for at least 1 hour.