Pane all' Olive

[JPM]

Here is an Olive Bread from Jim Lahey's book I just did. I found that using instant yeast vs. active dry made the dough rise more. I felt this one came out really well and the taste was great.

In the cast iron pot:

Cooling:

Sliced:

 

[holiday]

Your really nailing this bread making quest!

 

[professorchaos]

I love Pane all' Olive! Well done.

 

[JPM]

Your really nailing this bread making quest!

It's the latest obsession. I think tomorrow is going to be Pane Con Formaggio.

I love Pane all' Olive! Well done.

Thank you, sir!

 

[mretzloff]

It looks great. I have never tried Pane all' Olive, though.

 

[homebrewer]

Looks great! I will say though that I'm surprised you had better luck with instant or rapid rise yeast, than you did with plain active dry. While it may take a little longer, I always find plain yeast to have a better flavor and texture than any rapid rise, instant, or other quick fix type of yeast.

That being said, if you're truly capable of re-creating the full bodied flavor and aroma of a quality bread, I'm more than interested in heard how.....

 

[JPM]

You should check out Lahey's book, "My Bread". Even though he calls for rapid rise yeast, you let the dough ferment for 18 hours. I have made a couple of his other recipes using active dry, and for whatever reason this time when I used the rapid rise as he suggests, the dough increased in volume much more than my other attempts.

 

[firstfloorfront]

I've been making my own bread for years but I've only just [within the last week] come across Jim Lehey's "No Knead Method" when I came across a You Tube link on a Bread Making forum

http://www.youtube.com/watch?v=13Ah9ES2yTU

Tried it; love it

 

[icon]

This bread deserves a good chunk of foie gras, i'm impressed...

 

[Sullybob]

That is some great looking bread. You are motivating me to try some different recipes.