Made this recipe on Saturday and added a few palm-rubbed grabs of dried herbs into the goop before adding the final hits of flour. Used (homegrown) oregano, basil, rosemary and thyme. Also added 3 or 4 tsp. sugar to the dough to mellow the salt flavor just a bit. Broke off a third immediately after the first rise and made a basic freeform loaf to go with stew. I was able to slice it piping hot with an electric knife. Really nice flavor and just chewy enough in texture (much better than those loaves that look nice but chew like beef jerky). Chilled the dough until Monday evening. It was dead cold, flat and rather unenthusiastic looking. I broke it in half and turned the two globs out on plenty of flour. Made rustic pizza crusts on two parchment and cornmeal lined baking sheets. The dough was cold and not terribly springy, so it behaved well and kept its stretch on the sheet without a lot of contracting. Loaded them up with homemade pizza sauce, toppings and sliced mozzarella and parmesan. Let them sit for about 15 mins more to "wake up" just a bit. 25 mins (ish) in a 450 degree oven and the crust was just golden, pleasingly crusty, and firm but tender. It had regained a decent amount of spring in the hot oven to support all the noms I threw on it without being too thick. I think this is my pizza crust from now on! Great, versatile recipe!

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