Rustic Herb Garden Sourdough

1. In a large bowl, mix the bread flour and salt together. 2. In a separate bowl, combine the water, sourdough starter, and olive oil. Mix until the starter is dissolved. 3. Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms. 4. Add the chopped herbs and garlic powder to the dough, kneading to incorporate them evenly. 5. Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic. 6. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 4-6 hours, or until doubled in size. 7. Once the dough has risen, gently deflate it and shape it into a round loaf. 8. Place the shaped loaf on a parchment-lined baking sheet and cover it again to proof for another 1-2 hours. 9. Preheat your oven to 450°F (232°C) with a Dutch oven inside for 30 minutes before baking. 10. Carefully remove the hot Dutch oven, place the loaf inside (you can score the top for a decorative effect), and cover with the lid. 11. Bake for 30 minutes covered, then remove the lid and bake for an additional 15-20 minutes until golden brown. 12. Remove from the oven and let it cool on a wire rack before slicing.