Parsley sourdough bread

I am going to give you a hint: when you want to make a simple bread but with a rich flavor/taste, then take some wheat flour, make a dough respecting the hydration proportions (for 1000g of flour add 700g water), add sourdough(~200g) or yeast (~20g), add salt (20g) and add that little something that will make your bread outstanding. That little something can be seeds, dried fruits, vegetables or, why not, herbs. Herbs can be used in bread dough both in fresh or dried. When using fresh, of course you need to increase 3 or 4 times the quantity.
For this bread I used dried parsley, but nothing prevents you to use fresh. You can use any type of aromatic herbs. This bread for me is one of the first with herbs but I have in mind to try some other aromas as well. Let's see how they will turn out ...

Ingredients:

• 710ml water (32ºC)
• 227g sourdough (100% hydration)
• 1050g wheat white flour
• 20g dried parsley
• 10g gluten powder
• 15g salt