Comments on: No-Knead Olive Bread

By: Patty Lemley

Patty Lemley — Sat, 20 Mar 2010 16:03:00 +0000

I’ve got it down now! This stuff is great.

By: Patty Lemley

Patty Lemley — Sun, 14 Mar 2010 18:21:39 +0000

Thanks, everyone! I will definitely try it again. It does look great.

By: Sue Epstein, LC Recipe Tester

Sue Epstein, LC Recipe Tester — Sat, 13 Mar 2010 16:54:07 +0000

Patty, usually when that happens it’s your yeast. Was it out of date? Was the water you used too hot? Did you let it rise long enough? If you still have some of the yeast place a teaspoon of it in a glass with a pinch of sugar and a pinch of flour and warm water (the temperature you’d use for a baby’s bottle). After several minutes it should start bubbling. If it doesn’t your yeast is no good. I’ve made this recipe several times and it always comes out good.

By: Megan Salazar Walsh, LC Recipe Tester

Megan Salazar Walsh, LC Recipe Tester — Fri, 12 Mar 2010 23:39:30 +0000

Besides the yeast, the other problem could be not letting it rise long enough or letting it rise too long so that it falls again. Let the dough rise until doubled in size; it may take more or less time than the recipe states (12 to 18 hours), depending on environmental factors. Let the dough tell you when it’s ready, not the clock. I find a container with tall see-through vertical sides, like a large Tupperware-type container, makes it easier to measure the volume of rising dough. I hope this helps and that you try this recipe again, it’s a good one!

By: Victoria, LC Recipe Tester

Victoria, LC Recipe Tester — Fri, 12 Mar 2010 21:00:29 +0000

Hi Patty. If your bread did not rise, it could be a problem with your yeast. First, always make sure the yeast has not expired. Second, many times we use water that’s too warm, and we literally kill the yeast. For future breadmaking sessions, you can always use an instant read thermometer to test the water temperature. Do try the bread again, I believe you will have success. Good luck!

By: Patty Lemley

Patty Lemley — Fri, 12 Mar 2010 18:56:04 +0000

I tried this bread but the dough didn’t rise. What did I do wrong?

Thanks.

By: Testers Choice

Testers Choice — Tue, 09 Feb 2010 19:05:53 +0000

[Sue Epstein] I am an experienced bread baker and used to teach bread-making. Olive bread has become an artisan bakery classic and while I cannot say that this bread was fabulous or the best tasting olive bread I’ve had, it was so fool-proof, simple to make, delicious, that I will definitely make again and again. It’s an especially good recipe for a neophyte to breakmaking. It had an excellent crust and crumb structure. The recipe calls for baking it 30 minutes covered and then 15-30 minutes uncovered until it’s a deep chestnut color. When I uncovered it after the initial 30 minutes and tested it with an instant-read thermometer, it had already reached 190 degrees (when bread is fully done), Therefore I would suggest checking it after about 20 minutes. Warm bread with butter and a good cup of coffee – what could be better?

By: Testers Choice

Testers Choice — Sun, 10 Jan 2010 22:25:40 +0000

[Emily Olson] This is an easy-to-make bread with simple ingredients that doesn’t require a lot of expertise to put together. I liked that I could assemble the dough and let it rise overnight and during the day. It also freezes well.