I decided to use my bread pans so that this wouldn’t fall apart when we make toast with it in the morning. I’m glad I did, since even smooshed in the baking pan, the rolled layers are loose, despite my rolling the dough tightly.

Next time I’ll make it “au natural” on a stone, as the photos show. I like the idea of pulling pieces off and enjoying them with fruit.

My problem with it is that I had to add something like 3/4 to 1 C more flour than the recipe requires due to extreme stickiness and the dough being way too moist to even knead. I am wondering if this was a typo in the recipe here, and if it shouldn’t have been perhaps
2 3/4C or 3 C flour?

I should have kept track of how much extra I had to add before I could even begin to knead it without looking like I was wearing huge “bread dough mitts” on my hands. It appears to be rising nicely, so I hope my efforts turn out to be tasty.

I’ll come back and post my results, but in the meantime I would like others who have made this bread to comment on their experiences with the amount of flour called for. I have made flour by hand before, but not that often. I have recently begun again and found that I enjoy working it with my hands, so will continue to make bread this way as I have time. Thank you in advance for any helpful comments!