Please see my sourdough bread recipe for detailed sourdough directions.

Mix water and starter. Add flour, oats, and seeds and mix gently, by hand. Rest dough 30 minutes then add salt with 25 grams water.

Mix well to incorporate. After 30 minutes, stretch and fold every half hour for three hours (do a total of one to four sets of stretches).

Cover dough with dish towel and leave at room temp for three hours, allowing dough to rise to one and a half times its size.

When dough has risen, remove from bowl. Place your hands around the two sides of the dough and push the dough on a flour-less surface to create tension. Rotate dough 90 degrees and repeat, until the dough is a tight ball. Let sit 30 minutes.

Shape your loaf. Line bowl with lightly floured towel (or paper towel). Place dough in the bowl, and then place the entire bowl in a food storage bag. Refrigerate eight hours or up to a few days.

Place pot with lid in oven. Preheat oven to 500 degrees Fahrenheit for one hour.

Invert dough onto a parchment paper. Optionally, score with a sharp knife or blade (half-moon cut or an ‘x’).

Working quickly and carefully, remove pot from oven, transfer dough (with parchment paper) into pot by holding the ends of the parchment. Cover and place in oven. Bake 45 minutes. Reheat bread before serving at 425 degrees Fahrenheit for 15 minutes or until crispy.