Honey Oat Sourdough

Combine rolled oats with 75g hot water. Stir and let soak 20–30 minutes until oats are softened and most of the water is absorbed. This keeps them tender in the crumb and prevents them from drawing moisture out of the dough.

Mix bread flour, whole wheat flour, 275g water, and 3 tablespoons honey together until no dry flour remains. Cover and rest 45–60 minutes.

Add starter and salt dissolved in remaining 25g water. Add softened butter and the soaked oats. Squeeze through fingers for 3 full minutes until everything is incorporated. The oats will feel chunky at first — keep going. Cover and rest 30 minutes.

Perform 4 sets of stretch and folds every 30 minutes over 2 hours. The oats and butter make this dough smooth and slightly rich feeling.

After final fold, bulk ferment at 75°F for 2–4 more hours until dough has grown about 75% and surface is domed and bubbly.

Turn onto floured surface. Pre-shape into a round. Rest uncovered 20 minutes.

Final shape into a tight boule. Brush the top and sides generously with egg wash. Pour a pile of rolled oats onto the counter and press the egg-washed top firmly down into the oats, coating it completely. Flip the dough oat-side up into the rice-floured banneton. Cover and refrigerate 8–14 hours. The oat crust will bake up golden and crunchy.

Preheat Dutch oven in a 500°F oven for 45–60 minutes. Flip cold dough oat-side up onto parchment. Score with a bold single slash or cross right through the oats. Bake covered 20 minutes at 500°F. Remove lid, reduce to 450°F, bake 22–25 more minutes until deep golden with toasty, crunchy oats on top. Cool completely before slicing.