In a large mixing bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of instant yeast. Stir in 3 minced garlic cloves and 1 tablespoon of your choice of fresh herbs—like rosemary or thyme. Gradually add in 1 and 1/2 cups of lukewarm water until no dry flour remains. The dough should look sticky and shaggy, signaling it's time to rise.

Cover the bowl tightly with plastic wrap or a clean towel, placing it in a warm, draft-free spot to rise for 12 to 18 hours.

Once your dough has risen, lightly flour a clean surface and gently scrape the dough out of the bowl. Using floured hands, fold the edges of the dough towards the center to create a round shape.

Cover the dough loosely with a clean towel and let it rest for 45 minutes to an hour.

About 30 minutes before the second rise is finished, place a Dutch oven (with its lid on) in the oven and preheat to 450°F (232°C).

Carefully transfer the dough (including the parchment paper) into the hot Dutch oven. Use a sharp knife to score the top of the bread, cover with the lid and bake for 30 minutes.

After this initial time, remove the lid and bake for an additional 15-20 minutes until the crust is golden brown, and the internal temperature reaches 205-210°F.

Once baked, carefully remove the loaf from the Dutch oven and place it on a wire rack. Allow the Garlic Herb Dutch Oven Bread to cool for at least 30 minutes before slicing.