KimN_C Here is the Olive bread recipe. I use a mixture of Spanish stuffed with Pimentos and Kalamata Olives. One thing I have found about his recipes is that he gives both measures by volume and weight. When I weight out 200 grams of olives it is no way near 1 1/2 cups - so I go ahead and measure them instead of going by weight. Also he calls for 300 grams of water - But I can't figure that out since I thought that liquid was measured in MIL or ounces so I again go by measure in cups. I do weight the flour. This is a very sloppy dough and hard to handle since it is so loose - but that is the way its suppose to be. Let me know what you think.
Olive Bread
Use a 4/12 to 5 1/2 Quart heavy pot with a lid. Again, I use my cast iron Dutch Oven
Bread flour - 3 cups or 400 grams
roughly chopped pitted olives - about 1 1/2 cups or 200 grams
instant or other active dry yeast - 3/4 teaspoon or 3 grams
cool (55 to 65 degree F) water - 1 1/2 cups or 300 grams
wheat bran, cornmeal, or additional flour for dusting
1. In a medium bowl, stir together the flour, olives, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, 12 to 18 hours. (Note: The longer the better. It is the slow raise that gives more taste to the bread).
2. When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Using lightly floured hands or a bowl scraper or spatula, lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.
3. Place a cotton tea towel on your work surface and generously dust it what bran, cornmeal, or flour. Gently place the dough on the towel, seam side down. If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour. Fold the ends of the tea towel loosely over the dough to cover it and place in a warm, draft-free spot for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.
4. Half an hour before the end of the second rise, preheat the oven 475 degrees F, with a rack in the lower third, and place a covered 4 1/2 to 5 1/2 heavy pot in the center of the rack.
5. Using pot holders, carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel and quickly invert the dough into the pot, seam side up. (Use caution - the pot will be very hot) Cover the pot and bake for 30 minutes.
6. Remove the lid and continue baking until the bread is a deep chestnut color but not burnt, 15 to 30 minutes more. Use a heatproof spatula or pot holders to gently lift the bread out of the pot and place it on a rack to cool thoroughly.
Here is a link to one of his YouTube videos that shows how he does it.
Sandee
