Garlic Herb Rye Sourdough Batard

Steps

1. Feed the sourdough starter about 5 hours before mixing and keep it at about 75°F (24°C); it is ready when doubled, domed and bubbly.
2. Before mixing, mince the garlic, chop the parsley and crumble the rosemary. Stir the garlic, parsley and rosemary into two-thirds of the olive oil and set aside; keep the remaining third of the olive oil for the crust.
3. In a large bowl, mix the rye flour and bread flour with all but about 30 g of the water until no dry patches remain. Cover and rest 30 minutes.
4. Add the starter and work it in with wet hands. Sprinkle on the salt with the reserved water and squeeze until fully absorbed.
5. Add the herb-garlic oil and fold and squeeze the dough until the herbs are evenly spread. Including what the starter contributes, the dough is about 79% hydration and 2% salt, so it will be sticky.
6. Bulk rise covered at about 75°F (24°C) for about 4 hours. During the first 90 minutes, do 3 sets of stretch-and-folds 30 minutes apart with wet hands. Bulk is done when the dough has risen about 50% and looks puffy with bubbles at the edges.
7. Dust the counter with a little of the bread flour, turn out the dough, shape it into a tight oval batard and place it seam side up in a banneton or towel-lined bowl dusted with bread flour.
8. Cover and cold proof in the fridge for 12 to 14 hours, until slightly puffed and it springs back slowly when poked.
9. Place a Dutch oven with its lid in the oven and preheat to 475°F (245°C) for 45 minutes.
10. Turn the cold dough onto parchment, brush the top with the remaining olive oil, dimple it lightly with your fingertips focaccia-style and score one long slash.
11. Lower the loaf into the hot Dutch oven, cover and bake 20 minutes. Remove the lid, lower the heat to 450°F (230°C) and bake 25 to 30 minutes more, until deeply browned and crisp and the center reads 205°F (96°C).
12. Cool the loaf on a rack for at least 3 hours before cutting into 12 slices, as the rye crumb sets as it cools.