I was trying to decide if I could perhaps, just add a tad of my own thing, like adding black olives (since the recipe has olive oil in it) for instance. I thought of Hamelman's Olive Bread that I love so much, especially if I use black olives, then I would chop some of them into smaller pieces so they will get lost into the dough, which will make the crumb a little bit purplish. But first, I need drained olives for a start, then I need to lay them onto towel for several hours or overnight to extract most of the liquid. Seems like a longer process then the actual making the dough, right? So I decided not to, since I don't actually had enough time! Anyway, My husband and I were pretty please to eat this delicious bread with avocado and tomato. Just that simple! He didn't know that I stole his olive oil to make this bread, I am sure he'll only finds out if he read this post ;).
So, Karen, I thank you for choosing such a delicious bread for the BBB. The recipe was quite easy for me to follow, I only made half of the recipe just because only the two of us at home. I used KA Sir Lancelot unbleached hi-gluten flour, which I ordered while back and I intend to use it for making bagel. I thought I could try to use it to make this bread too. The result was nice chewy delicious bread, with intense flavorful olive flavor (from the high quality olive oil I stole from my husband collection).
One last thing, the instruction for baking in a cloche suggested to rinse the doom/bell shape lid before putting it into the oven. Well, I had an expensive experience with this :(. My first cloche (the one you see here is my second cloche) broke after I accidentally was the lid, and I guess did not dry it properly (really really dry before use). For that reason, I did not rinse the lid as the recipe suggested. I also could not managed the nice round tight boule, but that I am not to worry so much about it. With practice, I'll get better eventually. So, when I post this bread photo into the group, Elizabeth asked me how did I manage to achieve belly button in my bread? Well, I told her that was unintentionally really. It was the result of bad shaping I guess, when I slashed the dough, that belly button appeared. I didn't not bother to pinched it back and hoping it wouldn't ruined the whole appearance. To be honest, I quite like it, It gave the bread a 'homemade stamp' kind of thing, yes?.