Add all ingredients (except for rolled oats) to a stand mixer and mix with dough hook for 2-3 minutes on low until everything comes together and the dough forms. Then increase the speed and work for another 4-5 minutes until the gluten is developed and passes the windowpane test.

Bulk ferment: Allow to ferment at room temperature until doubled. In the winter this could take 12 hours or more but only 4 in the summer. Aim for about 8.

After the bulk ferment, divide the dough into two equal parts.

Pre-shape by providing slight tension and creating a ball with each piece of dough and allow to bench rest for about 20 minutes on the counter, covered with a damp tea towel do the dough doesn’t dry out.

Shape each piece of dough by gently stretching the dough out into a rectangle about 8” long by 5” wide.

Fold one long side into the middle and press your fingers into the seam all the way down it to seal it. Repeat with the other long edge, so that there is one seam in the middle where the two sides meet.

Roll the dough over, so that it is seam side down, and gently create tension along the seam by pulling it against the counter. This will also elongate the shape as you continue to pull the dough. I like mine to be about 10” for a final length.

Repeat for the other piece of dough.

Place your shaped dough onto a parchment lined baking sheet about 3-4 inches apart so they don’t stick together

Cover with a damp tea towel or oiled plastic wrap (so it doesn’t stick to the dough) until they have risen to almost double. This will take about 2-4 hours depending on the temperature.

Once the loaves are almost proofed, preheat the oven to 375.

Score a few times with horizontal slashes across the top of the dough.

Brush the tops of the loaves with water and sprinkle with oats.

Bake 25- 30 minutes

Cool before cutting