First Day:

1. Feed your starter the day (or evening) before you plan to make this bread.

Second Day:

1. The next afternoon or evening, place 120 grams of the fed starter in a large bowl.
2. In a glass measuring cup, heat the milk to boiling, then add the butter, water and honey to cool it. Stir to fully incorporate.
3. In a separate bowl, whisk together the flour, oats, and salt.
4. Pour the cooled milk mixture over the starter and stir to break it apart using a wooden spoon or Danish dough whisk. Blend until the starter is completely incorporated into the wet milk mixture.
5. Add the flour mixture to the wet ingredients and mix thoroughly.
6. Cover the bowl and let the dough rest for 30 minutes.
7. After 30 minutes, adjust the hydration if necessary by adding 50 -100 grams additional water. Using wet hands, squish the dough and make imprints in it using your fingertips to allow the water soak in. Mix thoroughly until all of the water is incorporated into the dough.
8. Cover the bowl with plastic wrap or a kitchen towel. Let the dough proof in the bowl for 3 hours at room temperature.
9. Fold the dough at 30 min, 1 hour, and 2 hour intervals.
10. After the final fold, cover the bowl tightly with plastic wrap and place it in the refrigerator overnight.

Third Day:

1. Remove the bowl from the refrigerator and allow the dough to warm up to room temperature for 2-3 hours, depending on the temperature in your kitchen. It took 3 hours at 65 degrees F. for my dough to warm up to room temp.
2. Shape the dough into a loaf and place in a 9×5-inch loaf pan.
3. Proof the loaf for 1-2 hours, depending on temperature in your kitchen. Since my house was cold, I put the loaf pan in a proofer at 70 degrees F. It still wasn’t warming up so I turned the proofer up to 75 degrees F. The dough never reached the top of the pan but it was finally fully proofed when I gently pressed on it. It took several hours.
4. Preheat the oven to 375 degrees F.
5. Place the loaf in the oven and immediately turn down to 350 degrees F.
6. Bake the loaf at 350 degrees F. for 40 – 50 minutes.
7. Remove the loaf to a wire rack to cool completely before slicing.