In a large bowl, mix together flour, salt, yeast, and herbs. Then add warm water and stir until all the ingredients have been thoroughly combined. The dough might be loose, messy, and sticky. Do not panic, it is ok.
Use a plastic wrap to cover the batter for it to rise. Leave it out on the countertop and let it rest at room temperature for about 12 to 18 hours. This long fermentation process helps create the crusty and airy structure of the bread.
The dough should double in size and have tiny bubbles all over it. Also, the longer it rests, the better the flavor and texture.
Remove the dough and place it on a floured board. Form the dough into a round ball as much as possible, no worries if it is not perfect. If it sticks to the board, dust it with enough flour to scrape off. Then cover it with a plastic wrap and let it rest for another 20 minutes. Transfer the rested dough on a parchment paper.
Preheat the oven to 450 degrees F. Then place the Dutch oven in the oven to heat. Let it heat up for 20-30 minutes.
Very carefully use oven mitts to remove the Dutch oven from the oven. (It will be extremely hot – be careful!) Lift the edges of the parchment to carefully transfer the dough ball (along with the parchment) to the Dutch oven. Cover the Dutch oven with a lid and bake for 30 minutes.
Then carefully remove the lid and bake for an additional 10-20 more minutes, or until the crust of the bread is brown or to your desired liking.
Remove the pot from the oven, use oven gloves, and carefully remove the bread from the pot.
Place on the cooling rack and let it cool slightly until you can slice it.
Serve with a big bowl of soup or with butter and jam.