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@Alkali
This is what's going down in my kitchen, Tescos finest Very Strong White flour, a healthy dose of Italian mixed herbs, a splash of virgin olive oil and the method I posted on the last page.
After knocking back the dough I kneaded it into a rough rectangle about 1.5 cm thick, tucked the ends back on themselves and rolled it up like a Swiss roll. Then it got time to prove again before slashing it up like I was Jack the Ripper and wanging it in the oven.
Boomshanka!
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