1. Preheat oven to 400°F (200°C) and roast a whole head of garlic for 35 to 40 minutes until cloves are soft and caramelized. Let cool and mash the cloves.

2. In a mixing bowl or stand mixer, combine sourdough starter, water, and 50 g melted butter until creamy.

3. Add bread flour, salt, honey, and mashed roasted garlic and mix until a shaggy dough forms.

4. Knead the dough by hand for 8 to 10 minutes or with a mixer for 5 to 6 minutes until smooth and elastic.

5. Cover the dough and let it rest for 30 minutes for autolyse.

6. Stretch and fold in the chopped fresh herbs until evenly distributed, then transfer to an oiled bowl and bulk ferment at room temperature for 4 to 6 hours until doubled.

7. Divide the dough into twelve equal pieces and shape each into a smooth ball.

8. Arrange the dough balls on a parchment-lined baking sheet in a tree shape, touching slightly to allow pull-apart baking.

9. Cover and proof for 1 to 2 hours until puffy.

10. Preheat oven to 375°F (190°C). Brush the proofed dough with melted butter, sprinkle with herbs and sea salt flakes.

11. Bake for 22 to 25 minutes until golden brown, rotating halfway for even baking.

12. Remove from oven, brush with additional melted butter, let cool slightly, and serve warm.