web analytics
Black Olive Bread - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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!

Forno Bravo
See more
See less

Black Olive Bread

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Black Olive Bread

    This is a great recipe I found online and made it this evening in the electric oven. It's pretty easy and would be suitable for doing in the WFO also.

    Some have suggested adding cheese, garlic etc but for me plain was just perfect.

    I used Baker's flour and had to add a number of additional spoons of it to get the consistency right. I shaped it as per the standard boule method but without the basket...

    .. NJOY


    Black Olive Bread


    Ingredients
    410 g bread flour
    8 g active dry yeast
    25 g white sugar
    6 g salt
    70 g chopped black olives
    45 ml olive oil
    295 ml warm water (110 degrees F/45 degrees C)
    9 g cornmeal

    Directions
    1. In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water.

    2. Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.

    3. Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.

    4. While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C).
    5. Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.

    6. Bake loaf at 450 degrees F (230 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done.
    / Rossco
Working...
X