In a large mixing bowl, whisk together the all-purpose flour, salt, instant yeast, minced garlic, and fresh herbs until combined. Gradually pour in lukewarm water, stirring until no dry flour patches remain. Cover and let rest for 12 to 18 hours.

Flour your hands lightly and turn the dough onto a floured surface. Fold the dough to shape it into a round loaf. Let rest for another 45 minutes to 1 hour, covered.

Place the Dutch oven, with its lid, into a cold oven and preheat to 450°F (232°C) for about 30 minutes.

Transfer the rested dough onto parchment paper and make a shallow score on top.

Carefully lift the parchment with the dough into the pot, cover with lid, and bake for 30 minutes.

Remove the lid and bake for another 15 to 20 minutes until the crust is golden brown.

Transfer to a wire rack to cool for at least 30 minutes before slicing.