Vincenzo I finished baking this olive loaf bread today and let me tell you this bread is no joke. This is the best bread I have ever had and it also is so easy to make. My family and I ate all the bread literally in 15 minutes. I am going to make this bread all the time from now on. The crust is fantastic and the bread is so soft inside. I’ve made other of your recipes in the past and they all are just absolutely fantastic!
Hi Vincenzo, I tried this recipe and it was just beautiful! Tried to bake bread for the first in my life and it turned great, I shared with family and friends, they loved it! Love authentic italian recipes so much.. Have a question, I'm planning to visit Sydney in early February! I really want to have real, authentic italian food. I always try to avoid not authentic italian food (it's not worth it!!), could you recommend the best & your favourite italian place in Sydney? Anywhere in the city & nearby city.. thanks!
Hi Enzo. Thank you for this wonderful idea. The olives in there look delicious. You might try a bowl folding technique next time. It's a personal preference but I like it. You simply take your bowl of rested dough and pull it from the far side away from bowl and stretch it straight up and back down on itself. Rotate the bowl 1/4 turn and repeat. Do this maybe 6-8 times and you're at the transfer to paper stage. So this also keeps your hands clean and requires zero added flour and no mess on the counter to clean up after. Henry Ford said "Give the hardest job to the laziest man and he'll find the easiest way to get it done".😉😉😉
@@chuckurso593 Cool! Y'know, you take the time to write a comment like that wondering if anyone will ever see it or try it, or if you even explained it well enough that someone could get any benefit from it. It's sort of a digital message in a bottle. Thanks for the reply. ;-)
@@vincenzosplate I tried two different panettone. One original and one with pistachio. I loved it. So, even if I do not celebrate Natale, panettone is going to be part of my Christmas tradition.
I have not made this bread but I love olives. My favorite are the kalamata but I also have green in my refrigerator. My adult daughter prefers the green. I also try to have olive oil at home all the time
Wish I could deliver it to you at the hospital. Merry christmas to you Frederick. Hope you get to spend some nice relaxing time with the people you love.
I am so happy to see that you don't repeat the same stupid idea that most of people repeat I mean false idea that you should not mix salt and yeast. When you mix them, the dough takes more time to grow and it's good because it allows to develop the taste and aromatic flavours. For the same reasons, it's good for the dough to grow in a cold place. Dough needs time. Just one advice, When you fold the dough, it is good to stretch it gently before folding it in two, several times. This bread is great !
@@vincenzosplate You mean salt and yeast ! 😀🎅Yes I know, you know, but so many youtube recipes keep on giving life to this stupid idea. Of course I like your recipe Vincenzo. You are the best ! Kisses from France.
Dissolve yeast in salt water is a no go. When preparing a dough you add water to the flour. In the water you dissolve the yeast. Know it’s time to blend all together . Salt comes in at the last moment.
Vincenzo, I gave this no knead bread recipe a try!! As of now, it looks amazing! We'll have some for our Chrisrmas Eve dinner later. Thank you for your recipes! Merry Christmas to you and to your family! And Merry Christmas to everyone else!!
I use a cast iron pan with high walls and a lid. I dont use baking paper and i still get a nice round shape. But i use more flour than you do so i have more dough to work with. Awesome recipe i am going to have to try it.
Definitely a good recipe for beginner home bakers. At first I was a little skeptical, but the long refrigerator proofing time convinced me, as this is what gives it its good taste. Baking the bread in a cast iron pan is foolproof for beginners. Home baking (if you have the time) is often the only way to get healthy and tasty bread. This recipe is a good introduction to home baking. Once you've taken a liking to baking your own bread, you'll never want to eat bread from the supermarket again. Many smaller bakeries also use ready-made baking mixes with additives that have no place in good bread. Bread that is baked with sourdough instead of yeast is even more aromatic (and also has a longer shelf life). My preferred sourdough is a mild Italian sourdough called Lievito Madre. Basically, good bread only needs three ingredients: flour, water and salt (and time!). Sourdough is also just flour and water. I started baking bread in early 2000, at the beginning of the Covid pandemic, which I consider to be the best side effect of the pandemic. Since then, I've only bought bread from time to time for comparison purposes. Baking your own bread is not only a wonderful hobby, it also contributes to a healthy diet.
Thanks Vincenzo. I always love the recipes on your channel. I really love making bread at home and I am going to try to make this recipe, the bread looks delicious and amazing.
Ciao Vincenzo. Grazie to you from me for this channel. I live in Vietnam, so many ingredients are simply not available. HOWEVER, with ideas adapted from your videos, I've successfully made Porchetta, Pancetta, Passata, Braciole, and too many others to mention. Next, I'm going for Guanciale (I LOVE how you tutor Italian language ... GU-won-CHAR-lair! 😁). Two questions about this bread - Temperatures and Olives! 1) Temperatures. Here in Sài Gòn (Ho Chi Minh City) our day-time temps year round are above 30°C. Usually in the 32°C - 37°C range. I think that temp is too high for 6 hours before putting in the fridge. As a 'work-around' I am thinking make this late-ish at night and leave out of the fridge overnight when temperatures are usually between 23°C -28°C. It will mean longer time at "room temperature", but I can put it in the fridge during the hotter daylight hours. What are your thoughts on this work-around? I am sure other viewers who live in the tropics will also be interested to know. 2. Olives. NO Fresh olives available to me, let alone Kalimata Olives!!! So, can I use canned/bottled olives? I am thinking of rinsing them thoroughly and drying them completely before mixing with the dough. I realize the taste will not be the same, but I have no other realistic option. Thank you in advance. Shane in Sài Gòn
Hey there my friend! Firstly, thank you so much for your support, it means a lot to me. Messages like yours are my biggest motivation to keep doing what I do. As for the details of this recipe you can find them at www.vincenzosplate.com😊
@@vincenzosplate Kind of you to offer, but I'm going to try this recipe after Christmas! It's the first bread recipe I've seen on TH-cam that I feel confident following.
I've made this before, both with and without olives. No knead bread is just so easy to make. I will definitely use the parchment next time, so much easier. One tip: a bit of oregano makes it even better.
@ I wouldn't call myself "very" experienced, but I haven't added in any oil yet. To be honest, I don't see why you'd use it. When I make it, time is the main factor. I simply mix the ingredients (with a wooden spoon), add some olives and certainly oregano (that will make the bread taste and smell fantastic!),leave at room temperature overnight, and then bake in a Dutch oven at 250°C. As for the oil, I think it's better to drizzle some quality virgin olive oil on the baked bread, and possibly add a tiny bit of coarse salt on top.
Love the video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest the no knead olive bread looks so yummy and delicious im So going to make for my family and friends it so easy to make it 😋 🤤another amazing video Vincenzo ❤️
Hello Mr Enzo I beive you it's absutely beautiful e sooo yammy e delicious I only wish I had a piece I AM GREEK BORNE IN AFRICA thank you soo much I will try e make it 😊👍
As long as you remind yourself that a dough needs 60-65 % water calculated on 100% of flour you are going to be fine! Basic recipe: Flour 100% Water 60-65% (a more wet dough of 75-80% is possible but stop, you are trying, thus make it easy on yourself!) Yeast 0.8-2% (depends on your method of working: time = rest versus speed aka being in a hurry) Salt 2% (in pizza dough Italians use 3% = way to salty) You can fine tune your dough with sugar to enhance the grow of yeast aka alcohol, oil or butter to lubricate the gluten, milk for taste. (All above not used when making pizza!) Tip: start with the basic recipe containing only four ingredients: flour, water, yeast, salt.
A great recipe, Vincenzo. Loved Sebastian doing wibble -wobble with the dough! 😂 I have olives to get used up, so this will be great for Christmas day with smoked salmon. Ooh! A little lemon rind mixed in? Thank you for the inspiration!
Hi Vincenzo! You’ve got a happy baker over here in Japan 🇯🇵 🎉 I didn’t have kalamata olives so instead I added 50g of roasted garlic along with 100g of green olives and, man!, is it good! Just one question, do you think the temperature of water that is added to the dough makes any difference for activating the yeast? Also, for other bakers, I found it easier to score the dough in the bowl before putting it in the Dutch oven instead of how the video showed. My husband and I are such big fans of yours and thank you very much for this delicious new recipe! Happy New Year 🎉
I made this the other day. I followed the directions exactly! My dough was much wetter, and it just was floppy. I tried to cut the cross on the top. No way. I baked it anyway, expecting to toss it when it came out. It baked just fine. It's not as fluffy. But it tastes great! I'll try again!
watching you make this, you'll have no troubles trying to make a Damper, it's pretty much same technique, only using bicarb, you could even try it with the olives, it would slap hard (taste really good lol)
Dude. If you just follow the recipe baking is not hard. But it becomes hard because you change the recipe to something you made up instantly. There is you problem. Not at trying. Follow the recipe!
As long as you remind yourself that a dough needs 60-65 % water calculated on 100% of flour you are going to be fine! Basic recipe: Flour 100% Water 60-65% (a more wet dough of 75-80% is possible but stop, you are trying, thus make it easy on yourself!) Yeast 0.8-2% (depends on your method of working: time = rest versus speed aka being in a hurry) Salt 2% (in pizza dough Italians use 3% = way to salty) You can fine tune your dough with sugar to enhance the grow of yeast aka alcohol, oil or butter to lubricate the gluten, milk for taste. (All above not used when making pizza!) Tip: start with the basic recipe containing only four ingredients: flour, water, yeast, salt.
Amazing, the best of two worlds, Italian recipe combined with the best Olives ever, Greek Kalamata. Making it next time. But, to confirm, you really used 7gr of dry yeast, 1.75%? Thought it should grow more for being 6hrs on room temperature. My focaccia grows MUCH MORE with only 1% of dry yeast.
They love each other. Kalamata olives are amazing and when combibed with sicilian green olives you get the best flavours. Yes I used 7gr of dry yeast and thats how much it grew. I guess the temperature in your kitchen really makes a big impact. When I recorded this video the temperature was about 18C
Quand la pâte à pain reste à la température ambiante, certes elle gonfle plus et plus vite mais le goût n'est pas aussi bon car elle n'a pas le temps de développer toutes les saveurs. Lorsque on met une pâte au frigo, c'est pour qu'elle puisse développer tous les arômes grâce à une pousse longue durée. Tous les boulangers savent cela.
Hi, First I want to thank you for your videos I learned a lot from them. I wanted to ask you a question . I visited Rome 12 years ago and found a unique butcher shop selling handmade sausages in the center of the city. One was very spicey and I was told it is used only for cooking with pasta. do you know the name of this sausage?
Hahahahahahaha you got me. I used the footage from the second batch. I added the dough on the parchment paper and then in the oven with the paper. The editor really did his best to hide it 😱🤣😍
Amazing recipe this is pretty easy to make i just wonder which type of flower did u use in my country we dont have numbers they just call it baking flower or flower for cakes etc maybe i am stupid also the dutch oven isnt available for me i would love to experience without until i get one,but thank you so much for your videos everytime i watch it your reignite something in me i want to get up and start cooking 😂
I have been making bread this way (usually without olives) for about a year because the bread in the US is so terrible and full of chemicals and high fructose corn syrup.
Vincenzo I think you can make it a lot better just by changing a few details, easier for yourself and those who will follow your recipe. - 00 flour can be really low protein like 9%, that's more cake flour than bread flour. For people in Italy I think 0 flour or manitoba works a lot better most of the times, while for people outside of Italy bread flour is the way to go. I know there is this idea that you need 00 flour for pizza but that's not always true, you need to watch out for the protein content (12% is ok for both pizza and bread), it is much easier to just use bread flour than find 00 flour with a good protein content even in Italy. If you don't want to deal with any of that just go with durum wheat flour, it will absorb a lot of water and it makes amazing bread. - I know everybody is making high hydration loaf but it is actually easier to make low hydration dough (60% on flour weight in water) that actually look and taste good. Try to reduce the water to 250g. - Notice that your dough was sticky until the end... that's not because you used a lot of water or a low protein flour, it is because you let it ferment way too much. 7g will give you good result in about 2 hours at room temperature, you let it rise 6h + fridge overnight + 1 hours after shaping... What saved your bread was the dutch oven. Next time try to: make a fold after 20 minutes after you mixed everything and let it rise until double in size (do not wait a fixed amount of time) at room temperature or overnight in the fridge and until double at room temperature... Also about 30 minutes more after final shape. You will notice that you will actually be able to handle it without it sticking like that and you will also score it a lot better. The crust will also be better (your fermentation was so long that your dough was really low on sugar so it didn't brown as good (I usually get a lot more color at 210°C, you cooked it at 230°C)). - Remember to always weight the salt.. it is really important and it can change the result drastically, with 400g of flour if you use more than 8g of salt the result can be really salty even a difference of 4g (12g of salt) can be a problem (salt should be 1-2% on flour weight, 3% is already salty). - The olives will get in the way of the gluten so, just like in panettone, they should be put in the end by making a "sheet" of dough where you can put the olives and roll it inside. - Never use additional flour before the very last step (the final fermentation->oven) because if you add more flour it will need to hydrate again and make it sticky again... you actually did this step right. Good job.
Very nice! I'm sadly sat in the freezing cold outside of a LIDL (abusing the free wifi) as I have no net at home right now - BUT - I have a request (if you even know what this may be)... The best part of twenty years ago, an old Sicilian man who was a regular in the small music venue I worked in once brought me some gorgonzola loaf. I do not remember the name of it, but it was something he learned when working in mid / southern Italia. I remember there was some folding process involved to get it to the right state (covering the dough with gorgonzola as you go). If you have ANY idea what it might be called, please let me know as it is haunting my dreams! 🤣 Have a great feastmas (or whatever seasonal holiday you may do) everybody!
@@carolinemcgovern8059 aside from not having the name of that recipe, yes! XD searching for it on free supermarket wifi is not the best though, so i had to ask where someone may know the answer! ;)
@@lycomania its a very different kind of loaf. hence im asking here considering my googling capability is pretty much nil right now - rather making it more like rocket science as an entry barrier.
You used two different breads, the first one that came out first is more oval shaped, you can even see black olives along the slits. On the second bake, the bread is more round and the olives along the slits are not there. Did the first loaf not turn out?
To be honest I never liked the idea of using the liquid from canned or jarred commercial products but I guess you can try it. Maybe it does add extra flavour
@@vincenzosplate That is a good point, I would try it first! Some very good olives I've had were in brine with herbs. Some, you are 100% correct. Like oil in tinned fish cans: sometimes OK, sometimes no.
I would recommend not doing this as too much salt is toxic for yeast. It is dry yeast so will be desperate to suck up any moisture it can, if all the liquid is salty it will hurt it.
@@bensoulsby86 That is certainly true, which is why I said that the salt should be adjusted. Most natural-ferment pickling brine is about 2% or 2.5% salt. Also I'm talking about maybe 2 tablespoons of it, not a lot. Also also, yeast are pretty tough; I've made some (maybe an accident) salty bread :)
After living in Australia for almost 18years I now eat Vegemite (but not often). I enjoy the olives vegemite combo. I guess it will work with the bread. Let me know how you go
Good kneading is essential for the structure of the bread. It will make a fine web of gluten strings. It will result in a bread with a firmer core. It is the yeast, water, alcohol derived from the yeast and resting time that will give bread it’s open structure. Not kneading a dough is simply not getting a dough. And as we have seen, Vincenzo kneaded the dough after the first period of rising. He doesn’t call it kneading but it was. If one doesn’t want to knead then start starring at the bag with flour. Maybe, a tiny maybe, the flour becomes a dough by just looking at it. Success!
For baking bread, not cooking bread, you don’t need a Dutch oven. What you need is just a regular oven. And it would be great if you can fix a fitting stone into the oven. And f you think about it, ...an oven in an oven? That’s ridiculous! This says more about hobby cook and commentator Vincenzo than about you lacking a Dutch oven. Prepare you dough, let it rest, shape it, let it rest, preheat your oven and just bake it . Nothing more nothing less.
Follow this link to read and print the written recipe: www.vincenzosplate.com/no-knead-olive-bread/
Vincenzo I finished baking this olive loaf bread today and let me tell you this bread is no joke. This is the best bread I have ever had and it also is so easy to make. My family and I ate all the bread literally in 15 minutes. I am going to make this bread all the time from now on. The crust is fantastic and the bread is so soft inside. I’ve made other of your recipes in the past and they all are just absolutely fantastic!
Hi Vincenzo, I tried this recipe and it was just beautiful! Tried to bake bread for the first in my life and it turned great, I shared with family and friends, they loved it! Love authentic italian recipes so much..
Have a question, I'm planning to visit Sydney in early February! I really want to have real, authentic italian food. I always try to avoid not authentic italian food (it's not worth it!!), could you recommend the best & your favourite italian place in Sydney? Anywhere in the city & nearby city.. thanks!
Hi Enzo. Thank you for this wonderful idea. The olives in there look delicious. You might try a bowl folding technique next time. It's a personal preference but I like it. You simply take your bowl of rested dough and pull it from the far side away from bowl and stretch it straight up and back down on itself. Rotate the bowl 1/4 turn and repeat. Do this maybe 6-8 times and you're at the transfer to paper stage. So this also keeps your hands clean and requires zero added flour and no mess on the counter to clean up after. Henry Ford said "Give the hardest job to the laziest man and he'll find the easiest way to get it done".😉😉😉
And Ford was such a genius for saying that! Thank you for sharing how you make your no knead bread, I'll make sure to give it a try 😊
Funny I was watching this video and then read your comment. I did stretch and folds in the bowl last night on my pizza dough.
@@chuckurso593 Cool! Y'know, you take the time to write a comment like that wondering if anyone will ever see it or try it, or if you even explained it well enough that someone could get any benefit from it. It's sort of a digital message in a bottle. Thanks for the reply. ;-)
Thank you Enzo
Yes yes yes!!! Halved sundried tomatos also are amazing in this bread too.
Some soft cheese on the side, some meats and you have heaven.
Vincenzo, the king of Italian cooking on TH-cam! 😃
I have never tasted Panettone. But I am thinking of doing it this Christmas.
😍😍😍😍😍😍😍
Wow that would be fun. Let me know how you go
He burns his cheese toppings and bottoms.
@@vincenzosplate I tried two different panettone. One original and one with pistachio. I loved it. So, even if I do not celebrate Natale, panettone is going to be part of my Christmas tradition.
Wonderful and simple, the possibilities are endless. Great artisan bread chef!
Yes they are. You can literally add any ingredients you like
Ohhhhh dear lord, i am on this! Olives and bread 🤤🤤🤤🤤🤤
Serve with 50 kinds of cheese and meats, olive oil, vinegarette, and more olives ❤️❤️❤️
I know, it's just too good!
I've been making bread this way for over 10 years. I do appreciate your tweaks. Thanks.
Stay tuned for more cooking tips and delicious recipes 😊
@@vincenzosplate I do wait for your videos. You make it look very doable, as all experts do.
I have not made this bread but I love olives. My favorite are the kalamata but I also have green in my refrigerator. My adult daughter prefers the green. I also try to have olive oil at home all the time
I hope my video inspired you to give a try to this no knead bread! Enjoy my friend 😊
I made this today and it was easy and so delicious.
That's the best instruction video I have ever seen, so well explained. Thank you, I am going to try this.
Thank you for the kind words, I am sure you will do amazing! 😊
I love olive bread 🥖!
Thank you very much, Vincenzo, for sharing your olive bread recipe video with us.
PS: Merry Christmas to your family and to you!
Wish I could deliver it to you at the hospital. Merry christmas to you Frederick. Hope you get to spend some nice relaxing time with the people you love.
Looks fantastic! I can just imagine that bread still hot out of the oven with a huge mug of black coffee!
That’s the perfect combo!
Olives and coffee!
I just made this today for Christmas snacking. Delicious.
Wonderful! Happy New Year
Looks amazing! Be sure to let the bread cool/rest before cutting. Looks so good!! 😋
It's so important to let the bread cool a bit before cutting it! Hope you enjoy my recipe😊
Thank you for this amazing recipe. ❤
Mine is in the oven as I write. 😊
Have a happy and prosperous New Year, Vincenzo, may the taste of your life always be delicious!
Happy new year! Thanks for using my recipe😀
Looks amazing!
It is!
I am so happy to see that you don't repeat the same stupid idea that most of people repeat I mean false idea that you should not mix salt and yeast. When you mix them, the dough takes more time to grow and it's good because it allows to develop the taste and aromatic flavours. For the same reasons, it's good for the dough to grow in a cold place. Dough needs time.
Just one advice, When you fold the dough, it is good to stretch it gently before folding it in two, several times. This bread is great !
Not mixing salt and water is simply a myth my friend! I hope you enjoy this recipe😊
@@vincenzosplate You mean salt and yeast ! 😀🎅Yes I know, you know, but so many youtube recipes keep on giving life to this stupid idea.
Of course I like your recipe Vincenzo.
You are the best ! Kisses from France.
Dissolve yeast in salt water is a no go. When preparing a dough you add water to the flour. In the water you dissolve the yeast. Know it’s time to blend all together . Salt comes in at the last moment.
Looks so delicious! I'm making this recipe 😊
Looks SO good - can't wait to make this one, Vincenzo! Thanks!
Vincenzo, I gave this no knead bread recipe a try!! As of now, it looks amazing! We'll have some for our Chrisrmas Eve dinner later. Thank you for your recipes! Merry Christmas to you and to your family! And Merry Christmas to everyone else!!
How did your bread come out?
@lindabainbridge9407 , it came out great! It is delcious!!!! I love it!! With a coffee, some olive oil or ham on top, it makes a great breakfast!!
How did it turn out? Happy New Year
@@vincenzosplate , it turned out great!!!! It was delicious!!!!
For me, any bread warm and freshly baked is good .
Agree but even better if made by you
Warm bread straight from the oven is bad for your stomach and the system that comes after! Always let bread cool down.
Delicious ❤
Great Tutorial 👍
I use a cast iron pan with high walls and a lid. I dont use baking paper and i still get a nice round shape. But i use more flour than you do so i have more dough to work with. Awesome recipe i am going to have to try it.
Did you try it?
I will try the recipe for sure, I love Olive bread and this one looks terrific😋
Happy to have inspired you to try this recipe, I hope you enjoy it 😊
The bread looks yummy. Keep the videos coming.
I will, stay tuned for more recipes! Merry Christmas
@@vincenzosplate Merry Christmas to you, and your loved ones 🌲🎁🎋🎉
Brilliant 🎉
Definitely a good recipe for beginner home bakers.
At first I was a little skeptical, but the long refrigerator proofing time convinced me, as this is what gives it its good taste.
Baking the bread in a cast iron pan is foolproof for beginners.
Home baking (if you have the time) is often the only way to get healthy and tasty bread.
This recipe is a good introduction to home baking.
Once you've taken a liking to baking your own bread, you'll never want to eat bread from the supermarket again. Many smaller bakeries also use ready-made baking mixes with additives that have no place in good bread.
Bread that is baked with sourdough instead of yeast is even more aromatic (and also has a longer shelf life). My preferred sourdough is a mild Italian sourdough called Lievito Madre.
Basically, good bread only needs three ingredients: flour, water and salt (and time!). Sourdough is also just flour and water.
I started baking bread in early 2000, at the beginning of the Covid pandemic, which I consider to be the best side effect of the pandemic.
Since then, I've only bought bread from time to time for comparison purposes.
Baking your own bread is not only a wonderful hobby, it also contributes to a healthy diet.
Happy to hear that my recipe made you change your mind about this no knead bread! There's nothing more tasty that warm homemade bread!
Lievito Madre just translates to Mother Dough (Raised or yeasted Mother). Nothing special here.
Thanks Vincenzo. I always love the recipes on your channel. I really love making bread at home and I am going to try to make this recipe, the bread looks delicious and amazing.
Sounds great! Have fun baking. Merry christmas to you and family
@@vincenzosplate Thanks Vincenzo, I hope you and your family have a very Merry Christmas also.
I'm drooling yum😊
Olive loafe is my favorite
Good to know🥖🫒
Wonderful Vincenzo! Just the thing to make on a cold and blustery day like today - thank you!!
You're welcome! I hope you enjoy this bread as much as I did 😊
The best recipe!!!! 🎉🎉🎉🎉
Thank you 😋
Ciao Vincenzo.
Grazie to you from me for this channel. I live in Vietnam, so many ingredients are simply not available. HOWEVER, with ideas adapted from your videos, I've successfully made Porchetta, Pancetta, Passata, Braciole, and too many others to mention. Next, I'm going for Guanciale (I LOVE how you tutor Italian language ... GU-won-CHAR-lair! 😁).
Two questions about this bread - Temperatures and Olives!
1) Temperatures. Here in Sài Gòn (Ho Chi Minh City) our day-time temps year round are above 30°C. Usually in the 32°C - 37°C range. I think that temp is too high for 6 hours before putting in the fridge.
As a 'work-around' I am thinking make this late-ish at night and leave out of the fridge overnight when temperatures are usually between 23°C -28°C. It will mean longer time at "room temperature", but I can put it in the fridge during the hotter daylight hours.
What are your thoughts on this work-around? I am sure other viewers who live in the tropics will also be interested to know.
2. Olives. NO Fresh olives available to me, let alone Kalimata Olives!!! So, can I use canned/bottled olives?
I am thinking of rinsing them thoroughly and drying them completely before mixing with the dough.
I realize the taste will not be the same, but I have no other realistic option.
Thank you in advance.
Shane in Sài Gòn
Hey there my friend! Firstly, thank you so much for your support, it means a lot to me. Messages like yours are my biggest motivation to keep doing what I do.
As for the details of this recipe you can find them at www.vincenzosplate.com😊
Looks so tasty!
I wish I could send you a slice! 😋
Amazing recipe ❤
Happy to hear that you like it! ❤ enjoy it
A loaf of olive bread and glass of red wine, a perfect meal 😊
Looks perfect! So delicious with that drizzle of olive oil. Great recipe👍😊
Happy that you liked it! Will you give a try to the recipe?😊
It was really delicious and very easy to make!
It really is!
That bread looks magnificent!
It is!
@vincenzosplate I believe you. I'm going to make it soon.
Amazing. I really feel like trying it out. The 1 day wait must really be worth it
Yes, you should try it. It’s worth the wair
Great recipe fella I’ll be trying that I made similar no knead in my Dutch oven during covid when bread got a bit short supply now and then
Yes, you should try making it
Wow, that looks epic. Very simple explanation too, thanks Vincenzo!
It tasted even better, I wish I would send you one!😊
@@vincenzosplate Kind of you to offer, but I'm going to try this recipe after Christmas! It's the first bread recipe I've seen on TH-cam that I feel confident following.
I've made this before, both with and without olives. No knead bread is just so easy to make. I will definitely use the parchment next time, so much easier. One tip: a bit of oregano makes it even better.
Thank you for sharing this tip, next time I'll give a little twist to my recipe thanks to you! 😊
Since you seem to be very experienced with this bread, did tou ever try it while putting a little bit of olive oil in the dough ?
@ I wouldn't call myself "very" experienced, but I haven't added in any oil yet. To be honest, I don't see why you'd use it. When I make it, time is the main factor. I simply mix the ingredients (with a wooden spoon), add some olives and certainly oregano (that will make the bread taste and smell fantastic!),leave at room temperature overnight, and then bake in a Dutch oven at 250°C. As for the oil, I think it's better to drizzle some quality virgin olive oil on the baked bread, and possibly add a tiny bit of coarse salt on top.
Love the video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest the no knead olive bread looks so yummy and delicious im So going to make for my family and friends it so easy to make it 😋 🤤another amazing video Vincenzo ❤️
Thank you so much for all the love and support my friend 😊
Hello Mr Enzo I beive you it's absutely beautiful e sooo yammy e delicious I only wish I had a piece
I AM GREEK BORNE IN AFRICA thank you soo much I will try e make it 😊👍
Fantastic bread...🎉🎉..love it great simple recipe.....
Thank you so much 😊 Stay tuned for more easy and delicious recipes!
Love the video ❤
Happy to hear ❤
Perfetto, Vincenzo! So many possibilities with this recipe, I'm going to try it.
Let me know how it will turn out for you my friend! 😊
Add lemon peel from eatable lemon peel. That freshes up the bumpy olive taste.
The olive bread looks delicious. Thanks Vicenzo
Have a wonderful Merry Christmas and Happy New Year. 🎄🎅🤶🎁🎁❤️❤️
Grazie! I hope you have a wonderful holiday season as well!
As long as you remind yourself that a dough needs 60-65 % water calculated on 100% of flour you are going to be fine!
Basic recipe:
Flour 100%
Water 60-65% (a more wet dough of 75-80% is possible but stop, you are trying, thus make it easy on yourself!)
Yeast 0.8-2% (depends on your method of working: time = rest versus speed aka being in a hurry)
Salt 2% (in pizza dough Italians use 3% = way to salty)
You can fine tune your dough with sugar to enhance the grow of yeast aka alcohol, oil or butter to lubricate the gluten, milk for taste. (All above not used when making pizza!)
Tip: start with the basic recipe containing only four ingredients: flour, water, yeast, salt.
A great recipe, Vincenzo. Loved Sebastian doing wibble -wobble with the dough! 😂 I have olives to get used up, so this will be great for Christmas day with smoked salmon. Ooh! A little lemon rind mixed in? Thank you for the inspiration!
Sebastian made the bread taste good 😍😉I like your idea of adding lemon. Yes please go for it. Maybe both lemon zest and juice?
Let me know how you go
Great.
😍😍😍
Making this today! It's in the bowl!
Great. I am sure it turned out great👏
That looks so amazing!!
You must try how it tastes!😊
Hi Vincenzo! You’ve got a happy baker over here in Japan 🇯🇵 🎉 I didn’t have kalamata olives so instead I added 50g of roasted garlic along with 100g of green olives and, man!, is it good! Just one question, do you think the temperature of water that is added to the dough makes any difference for activating the yeast?
Also, for other bakers, I found it easier to score the dough in the bowl before putting it in the Dutch oven instead of how the video showed.
My husband and I are such big fans of yours and thank you very much for this delicious new recipe! Happy New Year 🎉
Thanks so much. Happy New Year to you guys🥳
I made this the other day. I followed the directions exactly! My dough was much wetter, and it just was floppy. I tried to cut the cross on the top. No way. I baked it anyway, expecting to toss it when it came out. It baked just fine. It's not as fluffy. But it tastes great! I'll try again!
Perfetto 👌 grazie
Thanks
watching you make this, you'll have no troubles trying to make a Damper, it's pretty much same technique, only using bicarb, you could even try it with the olives, it would slap hard (taste really good lol)
Challenge accepted my friend! I'll try to make it 😊
I made it for Christmas Eve dinner. Everyone loved it. But Next time I’ll use 1/2 Vincenzo s recommended salt .
I hope you had a great Christmas
Wow… I always thought this process of making bread was way more complicated… saved and next on my list of Vincenzo’s recipes to try out!
Happy to have inspired you to cook this no knead bread! Let me know how it will turn out for you😊
Vincenzo makes me want to try baking again even if I'm bad at it! Now I'm desperate to try... lets see what pot I can find for this.
This recipe is beginner's friendly my friend, I'm sure you're going to do an amazing job with it! 😊
Dude. If you just follow the recipe baking is not hard. But it becomes hard because you change the recipe to something you made up instantly. There is you problem. Not at trying. Follow the recipe!
As long as you remind yourself that a dough needs 60-65 % water calculated on 100% of flour you are going to be fine!
Basic recipe:
Flour 100%
Water 60-65% (a more wet dough of 75-80% is possible but stop, you are trying, thus make it easy on yourself!)
Yeast 0.8-2% (depends on your method of working: time = rest versus speed aka being in a hurry)
Salt 2% (in pizza dough Italians use 3% = way to salty)
You can fine tune your dough with sugar to enhance the grow of yeast aka alcohol, oil or butter to lubricate the gluten, milk for taste. (All above not used when making pizza!)
Tip: start with the basic recipe containing only four ingredients: flour, water, yeast, salt.
Amazing, the best of two worlds, Italian recipe combined with the best Olives ever, Greek Kalamata. Making it next time.
But, to confirm, you really used 7gr of dry yeast, 1.75%? Thought it should grow more for being 6hrs on room temperature. My focaccia grows MUCH MORE with only 1% of dry yeast.
They love each other. Kalamata olives are amazing and when combibed with sicilian green olives you get the best flavours. Yes I used 7gr of dry yeast and thats how much it grew. I guess the temperature in your kitchen really makes a big impact. When I recorded this video the temperature was about 18C
@vincenzosplate yes, pair made in heaven. Well, the 18°C explains it all. Would have exploded if it was my room temperature, 23-24 °C...
Quand la pâte à pain reste à la température ambiante, certes elle gonfle plus et plus vite mais le goût n'est pas aussi bon car elle n'a pas le temps de développer toutes les saveurs. Lorsque on met une pâte au frigo, c'est pour qu'elle puisse développer tous les arômes grâce à une pousse longue durée. Tous les boulangers savent cela.
Omg making this today and forgot the olives 😅… darn. I am certain it will still taste good 👍🏼
It will taste good either way😀
Hi, First I want to thank you for your videos I learned a lot from them. I wanted to ask you a question . I visited Rome 12 years ago and found a unique butcher shop selling handmade sausages in the center of the city. One was very spicey and I was told it is used only for cooking with pasta. do you know the name of this sausage?
Do you mean salsiccia romana piccante? I don’t know
Eccezionale Vincenzo
Grazie Fabrizio 😍😍😍
I bet it smalls good too. Could I make this using sourdough starter?
Hi Vincenzo - what is the water temperature you recommend?
Vincenzo you are a magician! ;) What happen at 6:35: the parchment paper disappeared from the dutch oven and appears clean on the marble top! 😅😁
Hahahahahahaha you got me. I used the footage from the second batch. I added the dough on the parchment paper and then in the oven with the paper. The editor really did his best to hide it 😱🤣😍
He screwed up the first loaf by degassing it 🤣
Never had a dutch oven in my life. Wonder if steel pot will do the job, and how different would it be
Overall, I like this, especially adding those olives. But I do like kneading bread... It works off frustrations in a positive way.
I get you and I agree with you. Keep kneading doughs while keep stress away 😉😍
I don't have cast iron pan. How to bake this beauty?
Amazing recipe this is pretty easy to make i just wonder which type of flower did u use in my country we dont have numbers they just call it baking flower or flower for cakes etc maybe i am stupid also the dutch oven isnt available for me i would love to experience without until i get one,but thank you so much for your videos everytime i watch it your reignite something in me i want to get up and start cooking 😂
For the details of the recipe you can visit my website at www.vincenzosplate.com 😊 I hope you enjoy it as much as I did!
Perfect. Nice boy there 🤓
Thanks 😁
Do you use warm or cold water when adding to dry ingredients?
You can find the details of the recipe at my website www.vincenzosplate.com
I have been making bread this way (usually without olives) for about a year because the bread in the US is so terrible and full of chemicals and high fructose corn syrup.
You are doing great. Make bread at home because you knos what i put in it. You only need a few ingredients
@vincenzosplate thank you, chef! Merry Christmas to you and yours! 🎄🎅🔔❄️⛄
@@vincenzosplateyou should mention that this is Jim lahey method. Everybody is using his method, he doesn’t get the credit he deserves
Vincenzo I think you can make it a lot better just by changing a few details, easier for yourself and those who will follow your recipe.
- 00 flour can be really low protein like 9%, that's more cake flour than bread flour. For people in Italy I think 0 flour or manitoba works a lot better most of the times, while for people outside of Italy bread flour is the way to go. I know there is this idea that you need 00 flour for pizza but that's not always true, you need to watch out for the protein content (12% is ok for both pizza and bread), it is much easier to just use bread flour than find 00 flour with a good protein content even in Italy. If you don't want to deal with any of that just go with durum wheat flour, it will absorb a lot of water and it makes amazing bread.
- I know everybody is making high hydration loaf but it is actually easier to make low hydration dough (60% on flour weight in water) that actually look and taste good. Try to reduce the water to 250g.
- Notice that your dough was sticky until the end... that's not because you used a lot of water or a low protein flour, it is because you let it ferment way too much.
7g will give you good result in about 2 hours at room temperature, you let it rise 6h + fridge overnight + 1 hours after shaping...
What saved your bread was the dutch oven. Next time try to: make a fold after 20 minutes after you mixed everything and let it rise until double in size (do not wait a fixed amount of time) at room temperature or overnight in the fridge and until double at room temperature... Also about 30 minutes more after final shape. You will notice that you will actually be able to handle it without it sticking like that and you will also score it a lot better.
The crust will also be better (your fermentation was so long that your dough was really low on sugar so it didn't brown as good (I usually get a lot more color at 210°C, you cooked it at 230°C)).
- Remember to always weight the salt.. it is really important and it can change the result drastically, with 400g of flour if you use more than 8g of salt the result can be really salty even a difference of 4g (12g of salt) can be a problem (salt should be 1-2% on flour weight, 3% is already salty).
- The olives will get in the way of the gluten so, just like in panettone, they should be put in the end by making a "sheet" of dough where you can put the olives and roll it inside.
- Never use additional flour before the very last step (the final fermentation->oven) because if you add more flour it will need to hydrate again and make it sticky again... you actually did this step right. Good job.
I’d love a video how to make a proper Italian cornetto al pistacchio 😋🥐
Thanks for the excellent idea you just gave me! Stay tuned for the recipe!
@ Perfect, thank you!
Would somebody please tell me how much flour that is in cups? I cannot find it. Thank you
Very nice! I'm sadly sat in the freezing cold outside of a LIDL (abusing the free wifi) as I have no net at home right now - BUT - I have a request (if you even know what this may be)...
The best part of twenty years ago, an old Sicilian man who was a regular in the small music venue I worked in once brought me some gorgonzola loaf. I do not remember the name of it, but it was something he learned when working in mid / southern Italia. I remember there was some folding process involved to get it to the right state (covering the dough with gorgonzola as you go).
If you have ANY idea what it might be called, please let me know as it is haunting my dreams!
🤣
Have a great feastmas (or whatever seasonal holiday you may do) everybody!
Are you OK?
@@carolinemcgovern8059 aside from not having the name of that recipe, yes! XD
searching for it on free supermarket wifi is not the best though, so i had to ask where someone may know the answer! ;)
@@lycomania its a very different kind of loaf. hence im asking here considering my googling capability is pretty much nil right now - rather making it more like rocket science as an entry barrier.
You used two different breads, the first one that came out first is more oval shaped, you can even see black olives along the slits. On the second bake, the bread is more round and the olives along the slits are not there. Did the first loaf not turn out?
Yes bravo. Thw second loaf looks a lot better. The first one was more to the side and not as good looking
Maestro
💫🥰
I think I'll add some roasted garlic too.
Wow this is a brilliant idea. I wish I could edit the video and add roasted garlic
@vincenzosplate I'm going to make it! Thank you for the inspiration ☺️
It looks like there will be olive bread on the menu at Christmas.
Sounds great, let me know how it goes! Buone feste!
@ buon natale
I would give it a try with raisins instead for the kids
You can!
Do you find that olives preserved in a brine versus oil make a big difference for recipes such as this one?
I prefer olives when they are preserved in olive oil to be honest
Vincenzo, why wouldn't you use some of the olive brine for the water? (And of course adjust the salt a little.)
To be honest I never liked the idea of using the liquid from canned or jarred commercial products but I guess you can try it. Maybe it does add extra flavour
@@vincenzosplate That is a good point, I would try it first! Some very good olives I've had were in brine with herbs. Some, you are 100% correct. Like oil in tinned fish cans: sometimes OK, sometimes no.
I would recommend not doing this as too much salt is toxic for yeast. It is dry yeast so will be desperate to suck up any moisture it can, if all the liquid is salty it will hurt it.
@@bensoulsby86 That is certainly true, which is why I said that the salt should be adjusted. Most natural-ferment pickling brine is about 2% or 2.5% salt. Also I'm talking about maybe 2 tablespoons of it, not a lot. Also also, yeast are pretty tough; I've made some (maybe an accident) salty bread :)
Besides to much salt the brine contains sulfuric acid too. Therefore it’s better to wash the olives in a bowl of fresh water.
Anyone use instant yeast? If so, how much did you use?
and now I'm hungry
hahha that's a sign that you should bake this delicious and effortless bread!
W Vincenzo as usual
Thank you❤
We've been baking wholemeal Marmite loaves exactly using this method for years and they are wonderful. Now we have to do this olive version.
After living in Australia for almost 18years I now eat Vegemite (but not often). I enjoy the olives vegemite combo. I guess it will work with the bread. Let me know how you go
@vincenzosplate The amount of Marmite is quite small, so most people don't know why the bread is so delicious. It doesn't taste of Marmite.
Good kneading is essential for the structure of the bread. It will make a fine web of gluten strings. It will result in a bread with a firmer core. It is the yeast, water, alcohol derived from the yeast and resting time that will give bread it’s open structure.
Not kneading a dough is simply not getting a dough. And as we have seen, Vincenzo kneaded the dough after the first period of rising. He doesn’t call it kneading but it was.
If one doesn’t want to knead then start starring at the bag with flour. Maybe, a tiny maybe, the flour becomes a dough by just looking at it. Success!
All that's missing is some of my homemade Mortadella ....❤️
Homemade mortadella?? I can only imagine how good it must taste 🤤
The baking paper disappeared in the bowl?
LOL I thought you said: "chewing bad breath at the Super Market" LOL
🤣🤣🤣🤣🤣🤣🤣
He said ‘rain forced’ for sure.
How about some zeppole
Vincenzo: 300 ml of water.
Muricans: I'm gonna skip this then.
😂😂
I don't have dutch oven.
It's time to invest in one 😊
For baking bread, not cooking bread, you don’t need a Dutch oven. What you need is just a regular oven. And it would be great if you can fix a fitting stone into the oven.
And f you think about it, ...an oven in an oven? That’s ridiculous! This says more about hobby cook and commentator Vincenzo than about you lacking a Dutch oven.
Prepare you dough, let it rest, shape it, let it rest, preheat your oven and just bake it . Nothing more nothing less.