In a large mixing bowl, combine your active sourdough starter with honey and warm filtered water. Stir until smooth, about 2-3 minutes.

Gradually add bread flour and rolled oats, mixing with your hands until no dry bits remain to achieve a slightly sticky dough.

Cover the bowl and let the dough rest at room temperature for about 6 hours, performing stretch-and-fold every hour.

Turn the dough onto a floured surface, pre-shape into a round loaf, rest for 20 minutes, then shape it tighter and roll in oats.

Place the shaped dough into a proofing basket, cover, and refrigerate for 8 to 72 hours.

Take the dough out of the refrigerator 30 minutes before baking. Preheat your oven and Dutch oven to 450°F (232°C).

Transfer dough onto parchment, score the top for expansion, place it in the Dutch oven, cover, and bake for 30 minutes.

Remove the lid and bake for an additional 10-15 minutes until the loaf is a deep golden brown.

Transfer to a wire rack to cool for at least 1 hour before slicing.