In a medium sized mixing bowl add the flour, yeast and salt.
Next add the water and spices.
Mix by hand just until the dough comes together.
Leave the dough in the bowl for 12 to 18 hours to rest, overnight is best.
After the dough has rested for up to 18 hours, prepare a baking sheet with parchment paper and place the dough onto the paper.
Next fold the dough into thirds one way and then thirds the other way.
Set the dough aside to rest for another 2 hours.
While the dough is resting, preheat the oven to 500°F with a covered cast iron dutch oven inside the oven.
Once both the oven and dutch oven are preheated, carefully take the cover off the dutch oven and slide the rested dough into the dutch oven.
Optional: Sprinkle extra herbs on top of the loaf.
Place the cover back on to the dutch oven and slide it into the hot oven.
Bake for 25 minutes with the cover on, then take the cover off and finish baking for another 5 minutes.
After the 30 minutes, take the dutch oven out of the oven.
Have a cooling rack ready to put your bread on right after you take it out of the oven.
Let the bread cool on the cooling rack for a few hours. After it has cooled, slice the loaf.
Store this light and fluffy bread in a air tight container.