Rosemary Thyme No-Knead Bread

Yield
1
loaf
Ingredients
  • 280 g flour
  • 112 g starter
  • 1/2 tsp yeast
  • 1 1/2 tsp salt
  • 1 1/2 tbsp fresh rosemary, finely chopped
  • 1 1/2 tbsp fresh thyme, chopped
  • 229 g water, room temp
  • 53 g olive oil
Directions
  1. In a large bowl, combine flour, starter, yeast, salt, rosemary, and thyme.
  2. Stir in water and olive oil until fully incorporated.
  3. Cover and let rise 10-18 hrs. Dough will double in size and be puffy.
  4. Fold dough for stability and let rise 60-90 min.
  5. Preheat dutch oven to 500 degrees.
  6. Slash top of dough.
  7. Reduce heat to 425 degrees. Bake, covered, for 30 min. Remove lid and bake, uncovered, for an additional 15 min.
Attribution
Adapted from Pinch Me I'm Eating