Roasted Garlic and Herb San Francisco Sourdough

3 1/2 Cups Bread Flour
1 Cup Sourdough Starter
1 Cup Warm Water
2 teaspoons Sea Salt
1 Tablespoon Sugar
1 teaspoon Oregano
1/2 teaspoon Basil
1/2 teaspoon Marjoram
1/2 teaspoon Black Pepper
12 Cloves Fresh Garlic
Olive Oil for coating pan
Cornmeal for dusting pan

Add all ingredients except olive oil and cornmeal to bread machine and set to "Dough" cycle or mix by hand and knead for 10-15 minutes on a flour dusted surface.  Place dough in a well oiled, cornmeal dusted ceramic pot that has a lid or use a glass pie plate and wrap tighly top to bottom with saran wrap.  Place in fridge overnight or for at least 8 hours.  Remove pan from fridge, remove saran wrap or lid (if ceramic pot has one) and place on counter covered with a lint-free lightweight dish cloth.  Allow to rest covered for another 8 hours or until loaf has doubled in size.  Remove towel and make three slits in top of dough.  Place in  cold oven and turn on oven to 425 degrees F.  Cook for about 30-35 minutes until crust turns deep golden brown.  For a glossy top, brush with additional olive oil during last 5 minutes of cooking.  When bread is finished cooking, carefully transfer to a wire rack and allow to cool for at least 30 minutes before slicing.

Chef's note: For a chewier crust you can bake bread for first 20 minutes covered with ceramic pot lid or tinfoil.  Alternately or, in addition, you can create steam in your oven by pouring water directly on the oven floor and/or putting a dish of 2 inches of water underneath bread while it bakes.  Although covering and steaming are not required, they can noticeably alter the texture and look of the finished product creating a more chewy restaurant-style rustic loaf.

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