Sage Walnut Fontina bread

My friend, Cynthia (the pal I've "met" through food52 and Em-i-lis), is a master bread-maker and recently posted a recipe for a Savory Cheese Boule. It sounded absolutely lovely, so T and I made it last night. As we are not master bread-makers, our dough was extremely loose and wet. Cynthia said that this is a "slack" dough, but mine was slack to the extreme. Not to fret, I added more flour and tossed my dough into loaf pans. So, no pretty boule here but a wonderfully savory loaf of bread nonetheless. It's a mix of bread and all-purpose flours, sage, toasted walnuts and fontina. Great combo of flavors.