Monday, July 25, 2011

Olive Levain

This is another terrific bread! I think the key to a good olive bread is good olives. If you wouldn't eat the olives out of the jar, why would you want to eat them in a piece of bread? For this recipe, I use Mezzetta Pitted Kalamata Olives that, according to the label, had been marinated with herbs in Napa Valley Cabernet. I really love these olives, and they worked well in this bread.

There were no problems with the recipe. The dough was a bit slack, but not enough to cause problems. As is my habit, I baked the bread in a cloche. A really great bread! I wish I had some left.

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