Start by preparing a Levain or use a ripe starter right away depending on the state of your starter. ( read the recipe notes)

In a bowl of stand mixer dump in everything altogether. Retain about 2 tablespoon of instant oats for sprinkling on the top.

Place the bowl in the stand mixer and knead at speed 1 for about a minute or until everything is mixed and no dry flour is left.

Stop kneading and cover the dough in the bowl itself with a cling wrap or a kitchen towel. I call this process pseudo to autolyze.

The dough will look super hydrated at this point but let the dough rest for 30 minutes. The oats will swell by absorbing the water and it will give body to the dough. Also, gluten development will take place and give the dough some beginning elasticity.

After 30 minutes, place the bowl again under the stand mixer and knead the dough for a good 15-17 minutes. The dough should come together as smooth dough. The dough should leave the bottom of the bowl and should not be sticky. If required, add 1 or 2 tablespoons of flour, but not too much.

Now, transfer the dough to a greased bowl and cover with a cling wrap.

Let it proof in a warm place for 2-3 hours or until it doubles in size. The time will depend on the ambient temperature. It can sometimes take 6-7 hours for the dough to proof. Be patient and keep observing. If it suits your schedule, let it cold rise overnight in the fridge.

When the dough has doubled, take it out on a floured work surface.

Flatten the dough using the fingers and roll it to form a log. Seal the edges of the dough log by pressing with fingertips

Transfer the dough log into a 9x5 inch loaf pan.

Cover it with a flour-dusted towel and let the dough double in size.

When the top of the loaf turns golden brown, take it out from the oven and wait for 10 minutes before transferring the loaf to a cooling rack.