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A serious olive bread - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
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3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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A serious olive bread

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  • A serious olive bread

    You might have had a focaccia with slice of olive, but here is a photo of a serious olive bread from Calabria. Whole green olives, rolled into a hearth loaf, then sliced. Great looking and it was excellent.

    I am guessing that they make it like a jelly roll, or a cinnamon roll. We need to try to make this.

    Also, try to take a look at the previous posting with the wheel shaped Pugliese.

    James
    Attached Files
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  • #2
    Re: A serious olive bread

    James,

    I make an Olive & Thyme Boule. At 1 kilo, it's one of my most popular breads, but the black, brine cured olives and the Kalamatas are actually kneaded into the dough. In the Calabrian bread, I'm pretty sure they pat the bulk fermented dough into a rectangle, then load on the olives, then roll it up jelly roll fashion. This is exactly what I do with my Potato, Cheddar, Chive Torpedo. All that would be needed would be to substitute the olives for the cheese. It would definitely work, but I'd have to source really good green olives. That I could do at The St. Lawrence Market in Toronto. Worth a try.

    Nice bread.

    Jim
    "Made are tools, and born are hands"--William Blake, 1757-1827

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    • #3
      Re: A serious olive bread

      James,

      Must have missed the Pugliese pic. I notice it's a natural levain bread and looks kind of like a giant bagel. I'll give it a shot and see what happens. Some of my customers are looking for new sensations, so why not the Pugliese Bagel and the Olive Chunky?

      Jim
      "Made are tools, and born are hands"--William Blake, 1757-1827

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