Here are the pictures I promised in my last post:
The dough is wet! and nice and bubbly after an overnight fermentation
Good bread requires good ingredients. Here's my home grown sage picked this morning:
chopped and with black olives
That dough is kinda elastic
with additives (just the sage and olives)
folded and shaped
and baked to a golden brown.
Now that's what I call a web.
this is going to be a repeat recipe.