Ok, I made it, came out amazing!! I doubled the recipe and did a few loafs with chunks of garlic and fresh sage, and then another few with kalemata olives, and a few just plain. Nice and crunchy crust, so soft and fluffy in the middle. Awesome! Thank you for sharing.
This looks awesome! and super easy. I am going to make some today, thinking about a garlic and herb loaf and an olive loaf. One quesiton...you preheated at 450, to you keep it that high while baking or do you reduce the temp? Thank you for the great video!
@FindyourFeminine So sorry for the late reply. Yes. Keep it at that temp the entire cooking time. Depending on your oven it should be ok between 25-30 minutes depending on the size of the loaf. Resist the temptation of cutting into it right away. I am so very glad you enjoyed it. We think its awesome too!
Looks great! If you go to the home improvement center and get some unglazed 12 or 16 inch tiles, you can line the bottom of your oven with them and bake on them. Or if you have an electric oven, you can put them on the lowermost rack in the oven. They can stay there always because they will help your oven stay hot and you will use less energy when you bake. I saw Alton Brown do this, so I can't take credit. I bake sandwich bread every week. We don't buy bread anymore! Thanks. Noreen.
@atticus9799 That beats lugging that huge iron skillet around. But It's a good substitute for someone without a pizza stone or tiles. Nothing beats fresh baked bread!
@atticus9799 is 12 big enough for a loaf of bread........I don't think so. I would think a 20 in tile would be the best........great idea, thanks for sharing.
Have you ever used this recipe and made pizza dough out of it?
FindyourFeminine 5 months ago
@FindyourFeminine yes! poke holes in thin rolled dough, and cook at highest oven setting. Similar to a rustic European type pizza.
austinsimpleliving 2 months ago
Does the surplus dough you made stay in the frig? How long can it stay there?
parttimeuser 9 months ago
Ok, I made it, came out amazing!! I doubled the recipe and did a few loafs with chunks of garlic and fresh sage, and then another few with kalemata olives, and a few just plain. Nice and crunchy crust, so soft and fluffy in the middle. Awesome! Thank you for sharing.
FindyourFeminine 1 year ago
This looks awesome! and super easy. I am going to make some today, thinking about a garlic and herb loaf and an olive loaf. One quesiton...you preheated at 450, to you keep it that high while baking or do you reduce the temp? Thank you for the great video!
FindyourFeminine 1 year ago
@FindyourFeminine So sorry for the late reply. Yes. Keep it at that temp the entire cooking time. Depending on your oven it should be ok between 25-30 minutes depending on the size of the loaf. Resist the temptation of cutting into it right away. I am so very glad you enjoyed it. We think its awesome too!
austinsimpleliving 11 months ago
Hi. Looks good! Like your bowls.
ChaChaDave 1 year ago
kalamata olives and 7 oz parmesan cheese..........the good stuff.......to die for!!!!
casagrandecats 1 year ago
bill.. I loveddddd this.. I am making this tomorrow... Love ya.. Mom
dajagee 1 year ago
Thanks so much for this tutorial! I have been struggling with bread making, this came out perfect! My new standby.
I have loved all you videos and have also subscribed to your blog--can't wait to see what else you all teach me!
Jenjacey1 1 year ago
@Jenjacey1 Glad you liked it! Thanks for the nice comments.
austinsimpleliving 1 year ago
I love the no-knead artisan bread! Have done several variations... homemade olive bread, whenever I want!
CTgalinPA 1 year ago
@CTgalinPA - Never thought of dropping olives in there--sounds good! We've done a pesto version, as well as an hebed one--always turns out delicious!
austinsimpleliving 1 year ago
That looks absolutely delicious!!
HBKitmitto 1 year ago
@HBKitmitto This is a no fail recipe that is awesome. Low maintenance and perfect every time. Give it a go!
austinsimpleliving 1 year ago
Looks great! If you go to the home improvement center and get some unglazed 12 or 16 inch tiles, you can line the bottom of your oven with them and bake on them. Or if you have an electric oven, you can put them on the lowermost rack in the oven. They can stay there always because they will help your oven stay hot and you will use less energy when you bake. I saw Alton Brown do this, so I can't take credit. I bake sandwich bread every week. We don't buy bread anymore! Thanks. Noreen.
atticus9799 1 year ago
@atticus9799 That beats lugging that huge iron skillet around. But It's a good substitute for someone without a pizza stone or tiles. Nothing beats fresh baked bread!
austinsimpleliving 1 year ago
@atticus9799 is 12 big enough for a loaf of bread........I don't think so. I would think a 20 in tile would be the best........great idea, thanks for sharing.
casagrandecats 1 year ago