This was really easy to make and tasted amazing! from Jim Lahey's My Bread, although, I added salt and didn't depend on the saltiness of the olives like he said in the recipe, and mine did need it :)
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has anyone tried baking from a cool pot and oven? i tried it as an experiment with his orginal recipe and bread was great although a bit flatter, not sure whether this was due to it sticking a bit to cloth and thus deflating a little or because it was wetter than usual :)
pictures/URLs
how strange, its showing on my screen, perhaps because i did a copy and paste, i don't know how to upload them, never works with me. sorry. wish you could see them, lol.
and check my how-to post with screen shots. http://www.thefreshloaf.com/node/20338/posting-photosi-know-i-know
Best,
Anna
I made a loaf of no knead olive bread last week using the Artisan Bread in 5 method, but I'm a follower of Jim Lahey. I cut a hunk of dough off from the fridge, managed to roll it out as it's easier to work with when cold. The bread came out ok but I think is was still to cold and should have let it warm up more. Kind of dense. I have to try the cold pot method. I'm so use to dropping the dough in a hot cast iron pot, but for this I used parchment paper. It proofed in parchment paper in a banneton. I cannot upload pics either, maybe to big.
Rob