Mix the dough

• Combine the bread flour and water in a bowl and rest to hydrate.
• Add the sourdough starter and salt and mix until fully incorporated.

Add the garlic and rosemary

• Fold the chopped garlic and rosemary into the dough until evenly distributed.

Bulk fermentation with folds

• Cover and let the dough rise, performing stretch and folds every 30 minutes for the first 2 hours.
• Continue fermenting until the dough is puffy and increased in volume.

Shape the loaf

• Turn the dough onto a lightly floured surface and shape into a tight round.
• Place seam-side up in a floured bowl or banneton.

Cold proof

• Cover and refrigerate the shaped dough overnight.

Bake

• Preheat the oven with the dutch oven inside to 250 °C.
• Score the loaf and bake covered, then uncovered until deep golden and hollow-sounding.

Cool

• Transfer the loaf to a rack and cool completely before slicing.