½cupstarter (remember to feed your original starter)
2cupswarm water
3-4cupsall-purpose flour
1cupinstant oats
For the rest
1tbspsalt
2tbspsugar
1tspbaking soda
2tbspcorn oil, or any other neutral-flavored oil
Approximately 3 more cups of flour
Instructions
The night before
Mix the ingredients for the sponge in the order given. It will look like oatmeal. Cover the bowl – plastic wrap works best – and put the sponge away in a warm place overnight.
The next day
The next morning, the sponge should be light and bubbly. Beat in the salt, sugar, soda, and oil.
Knead, adding smaller sprinklings of flour, until the dough is smooth – about 10 minutes. Smooth a thin layer of flour over the dough ball, cover it again, and put it away another 2 hours, or until the dough is light again.
Working gently, cut the dough into two. Knead each half briefly, shaping the loaf you want.
Allow the dough to rise another half-hour to an hour, or until it’s light and a few blisters are visible under the skin surface of it. Start preheating the oven. I preheat my oven to 475° F (250° C), but lower the temp to 375° F (190° C) right after I’ve put the loaves in the oven.
Decorate the surface of the loaves by giving them an egg-wash, pressing flakes of oats on top.