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

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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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
    Pizza Ovens
    Outdoor Fireplaces

  • #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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