My first loaf baked in a cocotte
Thanks to the freshloaf.com website, I have learnt to make a very successful cheese and black olives country loaf using a cocotte I recently purchased. The bread is very crusty, better than any I have made in the past and the crumb was just perfect except for the olives which tend to be all gathered in the middle but that may be due to my poor shaping. I'll try and post the crumb shot when the bread has cooled.
And the crumb shot as promised. Any suggestions as to how I can get the olives to spread out more?