Fresh rosemary, fresh oregano, garlic powder mixed in. Different oval rattan used - loaf came out bigger and oval-shaped. TIMELINE 07/31-08/01/26: Mixing started ~4:15pm 07/31. ~30min later 1st fold. ~45min later 2nd fold. ~45min later 3rd fold. Shaped into oval rattan, into fridge ~8:00pm (finished ~8pm, ~3hr45min total room temp bulk). Cold retard ~8:00pm to 6:20am (~10hr20min). Woke 6:20am 08/01, preheated oven. Bake start ~7:00am. Lid on 20min. Lid off 25min - browning fast, dropped to 400F partway. Internal checked in-oven (pot too hot to pull) 202-203F. Pulled, brushed off excess flour. New pot used - previous pot had bottom-burn issue since Bake 1. Result: came out just about perfect, minor darkness only, bigger oval loaf. New pot appears to have solved the recurring bottom-burn problem from Bakes 1-2. Recipe: Sourdough Bread - Thick Crust (ID:19).