Rosemary Basil Garlic Sourdough Batard

Steps

1. Night before (about 9 pm): feed your starter at a 1:1:1 ratio of starter, water and its usual feed, and leave it at about 75°F (24°C); it should peak, doubled and bubbly, in 4 to 8 hours by morning.
2. Roast the garlic before mixing: heat the oven to 375°F (190°C), toss the garlic cloves with half of the olive oil, wrap in foil and roast 25 minutes until soft; cool, then mash.
3. Morning: mix the bread flour, whole wheat flour and 340 g of the water until no dry bits remain; cover and rest 45 minutes (autolyse).
4. Add the sourdough starter and squeeze it in until even. Sprinkle the salt over the dough with the remaining 20 g of the water and pinch until absorbed. This is about 72% hydration and 2% salt.
5. Bulk rise at about 75°F (24°C) for 4 to 5 hours. After 30 minutes, do the first set of stretch-and-folds; on the second set, 30 minutes later, spread the basil, rosemary and mashed garlic over the dough and fold them in. Do two more sets 30 minutes apart, then leave the dough to rise until it has grown about 50%, looks domed and jiggles.
6. Turn the dough onto a lightly dampened counter, pre-shape into a loose round and rest 20 minutes. Shape into a tight batard and place seam side up in a towel-lined basket dusted with the cornmeal.
7. Cover and cold-proof in the fridge overnight, 10 to 14 hours; it's ready when it springs back slowly when poked.
8. Next morning, set a Dutch oven with its lid in the oven and preheat to 475°F (245°C) for 45 minutes.
9. Turn the batard onto parchment, brush the top with the remaining half of the olive oil, and score one long slash. Lower it into the hot Dutch oven, cover and bake 20 minutes.
10. Uncover, reduce to 450°F (230°C) and bake 20 to 25 minutes more until deep brown and crisp and the center reads 205–210°F (96–99°C).
11. Cool the loaf on a rack at least 1 hour before cutting into 12 slices; the crust will crackle as it cools.