I made OLGA bread today. Just like Olga's. I googled the recipe and almost all were identical. I let the dough rest over night in the frig (actually it was about 20 hours). It still was really stretchy and when the recipe said "roll out", it was more like a pizza dough so using my hands to finish it by stretching and twirling in the air helped to get it a little bigger and thinner. Now that I've dipped my fingers into this recipe, I will look at the book "Artisan Pizza and Flatbread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois to see what they suggest. This should make an awesome sandwich this afternoon.
