Parsley Oregano Garlic Olive Oil Sourdough Boule

Steps

1. Day 1, morning: feed your sourdough starter with equal weights of flour and water and leave it at about 75°F (24°C) for 4 to 6 hours, until it has doubled, is domed and bubbly, and a spoonful floats in water. This is its peak, the time to mix.
2. While the starter rises, prepare the herbs: finely chop the parsley and mince the garlic. Stir the parsley, garlic, 20 g of the olive oil and two-thirds of the oregano together in a small bowl to make the herb oil. Cover and set aside.
3. About 1 hour before the starter peaks, mix the flour with 310 g of the water (all but 30 g) in a large bowl until no dry flour remains. Cover and rest 45 minutes (autolyse).
4. Add the starter to the dough and squeeze and fold it in with wet hands for 2 minutes. Rest 20 minutes.
5. Sprinkle the salt over the dough, add the remaining 30 g of water, and squeeze it in until absorbed and the dough feels smooth again. The dough is about 78% hydration and 2% salt, counting the flour and water in the starter.
6. Bulk rise at about 75°F (24°C) for 4 to 5 hours in all. After 30 minutes, do the first stretch-and-fold: with wet hands, gently stretch the dough into a thin rectangle on a lightly oiled counter, spread the herb oil over it evenly, then fold it up in thirds both ways and return it to the bowl.
7. Do 3 more sets of stretch-and-folds 30 minutes apart, lifting each side of the dough up and over itself in the bowl. Then leave the dough untouched until it has grown by about 50%, looks domed and jiggly, and shows bubbles on the sides and top.
8. Turn the dough onto the counter, pre-shape it into a loose round and rest it uncovered for 20 minutes.
9. Shape it into a tight boule by folding the edges into the center, flipping it seam-side down and dragging it toward you to build surface tension.
10. Line a bowl or banneton with parchment and dust the parchment with the cornmeal. Set the boule in it seam-side down, cover, and cold proof in the fridge overnight, 12 to 14 hours. It is ready when it springs back slowly when poked.
11. Day 2: place a lidded Dutch oven in the oven and preheat to 475°F (245°C) for 45 minutes.
12. Lift the boule on its parchment, score a deep cross across the top, and brush it with the remaining 15 g of olive oil. Sprinkle the remaining one-third of the oregano over the oil.
13. Carefully lower the loaf on its parchment into the hot Dutch oven, cover and bake 20 minutes.
14. Remove the lid, lower the oven to 450°F (230°C), and bake 25 to 30 minutes more, until the crust is a deep, dark brown and the center reads 205°F (96°C).
15. Cool the loaf on a rack for at least 2 hours before cutting it into 12 slices.