In a large bowl, mix the flour, water, and starter until shaggy. Cover loosely and rest 30 minutes (autolyse). Add the salt and chopped herbs and mix by hand until incorporated.

Cover with a damp towel and let rise 12-18 hours at room temperature (65-70°F), until doubled and bubbly.

Turn the dough onto a floured surface. Gently shape into a ball, folding the edges underneath. Place seam-side down on parchment, cover, and rest 30 minutes.

Meanwhile, preheat the oven with a Dutch oven inside to 450°F. Score the top of the loaf with a sharp knife, then carefully transfer the dough with the parchment into the Dutch oven.

Cover with the lid and bake 30 minutes. Remove the lid and bake 12-15 minutes more, until deep golden brown.

Cool on a wire rack at least 1 hour before slicing.