Cs&Cs: Salted olive crisps

any comments or concerns?

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6 thoughts on “Cs&Cs: Salted olive crisps

  1. Um, I’m SUPPOSED to be writing my introduction (!!!) but wanted to say that at 30 minutes the loaf was still not cooked inside. I cooked the loaf for 45 minutes and it was still “squishy” to cut. I have an excellent (Opinel) bread knife but I’d even recommend cooking this for 5-10 minutes more, so 55 minutes in total so that the loaf is hard enough to slice really thin.

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    1. I agree with you, Mardi. I made mine last week and baked it another 15 minutes. The top did not get brown. I had no trouble cutting it but did put the crisps under the broiler for a minute or two to get them really crisp. They are best, right out of the oven. GO BACK to your Intro…..immediately. Proud of you.

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  2. Mine are on the second bake as I type (woot! I’m ahead!!). Smells fabulous!! I think it will certainly take the full time for the second bake. And I did probably 3/8″ slice. Even with a good knife. I’m hopeful. ­čśŐ

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