In a large bowl mix together the oats, flour, and salt.

In a cup, mix the honey into the water until it is completely dissolved.

Add the honey water to the flour mixture and stir until all the flour is moistened.

Let the mixture autolyse for 20-60 minutes (optional but recommended).

Add the sourdough starter to the bowl and with wet hands mix the dough until combined.

Do a stretch and fold every 20 minutes 3-5 times until the dough begins to hold shape when stretched.

Once the dough has doubled in size it is ready to be shaped.

Before shaping the dough, line a bowl with a thin cloth and sprinkle it with flour and oats.

Scrape the dough out of the bowl and onto a clean countertop. Shape the dough by gently scooping it towards you with the edges of your two hands on the counter, allowing the dough closest to you to stick to the counter and stretch to form a nice round loaf. Place the dough upside-down into the floured bowl.

Cover the dough and let it rise in the refrigerator for 6-24 hours before baking. (I have skipped this step before when I was in a hurry and instead let it rise for 1-2 hours on the counter and it worked pretty well.)

About 30 minutes before baking, preheat your oven to 450° F and place a dutch oven inside to preheat.

Once the oven is preheated, turn the dough onto a piece of parchment paper and score it how ever you desire (it is difficult to do anything fancy because of the oats so I usually stick with a cross).

Place the dough inside the preheated dutch oven and bake in the oven with the lid on for 25 minutes, then with the lid off for an additional 10-15 minutes. Remove from the dutch oven and place on a cooling rack.

For best results, wait until the bread is completely cooled before trying to slice it.