Using my sourdough base recipe and some fresh dill from my indoor garden I was able to create my best loaf to date!
I made this loaf simultaneously with a 50% whole wheat pizza dough (right side, first three pictures):
Autolyse 
First turn 
Bulk fermentation 
Bench rest 
Shaped and ready to rest 
Finished product 
“Money shot” 
Look at that crumb!
