Day 1 – Prepare the Dough

1. Place the sourdough starter in a medium bowl.
2. Weigh/measure the wet ingredients (water, honey, milk, melted butter), and mix together.
3. Add the wet ingredients to the starter and stir with a wooden spoon or Danish dough whisk to break up the starter.
4. In a large bowl, add the dry ingredients (flour, oats, salt) and stir with a whisk to incorporate.
5. Pour the liquid ingredients onto the dry ingredients and incorporate fully until there are no dry bits of flour.
6. Knead the dough in the bowl for a few minutes. Scrape down the bowl using a spatula or bowl scraper.
7. Cover the bowl and let the dough rest for 15 minutes. Perform a stretch and fold in the bowl or on the counter; then place the dough back in bowl.
8. Cover the bowl with a kitchen towel and let the dough bulk ferment (rise) for 1-2 hours, depending on the temperature in your kitchen. This is to get the yeast activity going before cooling the dough down overnight. If it’s warmer in your kitchen, your dough may need less time at room temp on the counter.
9. Perform a stretch and fold after 30-45 minutes, then let the dough rest for the remainder of the bulk ferment.
10. Cover the bowl tightly with plastic wrap and place in the refrigerator overnight.

Day 2 – Shape, Score & Bake the Loaf

1. The next day, remove the bowl from the refrigerator and allow the dough to warm up to room temperature for 1-2 hours. If its warmer in your kitchen, it may not take this long for the dough to warm up.
2. Shape the dough into a loaf and place in a 9 x 5-inch loaf pan. Cover with a kitchen towel and let it proof for 2-3 hours or until doubled in size. Test for readiness by pressing lightly on the dough with your index finger. If it leaves a light indention, the loaves are ready to bake. If the dough springs back completely, let it proof a while longer and perform the test again.
3. Preheat the oven to 375 degrees F.
4. Brush the top of the loaf with water or milk using a pastry brush. Sprinkle the top of the loaf with oats if desired and score it down the middle to allow for even oven spring.
5. Place the loaf in the preheated oven and immediately turn the oven down to 350 degrees F. Bake for 40 to 50 minutes, or until the tops are brown and a wooden skewer or toothpick inserted in the middle comes out clean. Check the loaf after 30 minutes or so and tent with foil if the top starts to brown too quickly.
6. Remove the loaf to a wire rack. Let it cool in the pan for 10 minutes. Remove from pan and allow the loaf to cool completely before slicing.