Dutch Oven Herb Bread with Rosemary

Instructions:

1. In a large bowl, whisk together the bread flour, fine sea salt, and instant yeast. Stir in the warm water until a shaggy, sticky dough forms and no dry flour remains. Gently fold in the chopped rosemary and thyme.
2. Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12 to 18 hours until the dough has doubled in size and the surface is dotted with bubbles.
3. Preheat the oven to 450°F (230°C) with the empty Dutch oven inside.
4. Turn the dough onto a floured surface. Gently fold the edges toward the center to form a round boule. Coat the top of the loaf with olive oil and press the minced garlic into the surface.
5. Let the dough rest on parchment paper for 30 minutes.
6. Carefully remove the hot Dutch oven from the oven. Lift the parchment paper and lower the dough into the pot.
7. Use a knife to score a deep 'X' or a long slash across the top of the loaf.
8. Cover with the lid and bake for 30 minutes. Remove the lid and bake for another 15 minutes until the crust is a deep mahogany brown.