Ingredients:

• 375g water (divided 275g and 100g)
• 100g active bubbly starter
• 25g honey
• 20g olive oil
• 11g salt
• 500g bread flour
• 50g old-fashioned oats

In a small bowl, weigh 50g of old-fashioned oats and 100g water. Cover and soak for at least 1 hour.

After 1 hour, mix water and starter together in a large mixing bowl until milky. Add olive oil, honey, and soaked oats and mix again. Add flour and mix/kneed until smooth and all flour is incorporated. Cover and rest for one hour. Weigh your salt in a small dish and place near your dough bowl so you don’t forget to add it later.

After 1 hour, add salt and perform one stretch and fold, then rest 30 min. Perform 3 more stretch and folds or coil folds 30 min apart.

Then transfer dough to a clear sided bowl to finish bulk fermenting until dough has risen by ~75%.

Next shape to fit in loaf pan. I stretch the dough into a wide rectangle, fold the short edges into the middle, but not overlapping. Then roll it up and transfer it into a greased loaf pan seam side down. Sprinkle additional oats on top. Cover and let rise until it is just above the rim of the pan.

Bake right away or cover and refrigerate for up to 24 hours (I do overnight). Preheat oven to 400F. Remove from fridge, gently pop any large surface bubbles, and score. Use another loaf pan as a lid and bake for 30 minutes. Then remove lid, lower temp to 375F and bake for an additional 20 min (until internal temp is 200-205F). Cool completely before cutting.

I love this slicer for my sandwich bread! I get even slices every time and I can adjust how thick I want them.