I love a little loaf with a nice ear, and I have published a few recipes for such breads already. The beauty of breadmaking is the infinite versatility and customizability when it comes to basic recipes just like this one. Throw in some fragrant toasted fennel seeds and a few tart and salty sliced olives to completely transform a basic loaf into an extra delicious treat.
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26 Comments
Oh, fennel – I haven't used for a while, but I think this one will smell heavenly whilst baking – Thanks Charlie – printing the recipe now.
I started the dough on Saturday morning and baked it early Sunday. I really enjoy making Charlie’s “crusty bread” recipes – they always have a beautiful crackling crust with a lovely ear. That being said, I didn’t cut into it until after baking the Cheesy Pinwheels – this is such a tasty bread – the aroma of fennel filled the kitchen whist baking and the fennel flavor with the buttery Castelvetrano olives – outstanding!! Photos have been posted (#382) Thanks again Charlie!!!
I love these "easy to make" recipes – can prep the dough the day before – the next day, final proof and bake the loaf. The fennel seed and the olives make for a perfect flavor combination. Thanks, Charlie!
Charlie is now at 234K subscribers YAY!!! – Let's keep spreading the word about his YT channel and get him to 250K subscribers by the end of the year. Please continue to share your bakes with family, friends and colleagues and share photos and your baking experiences with Charlie's recipes on your social media channels (including links to Charlie's YT) – don't forget to ask your followers to subscribe to his channel.
He teaches us "all things baking" with his fantastic videos: sweet bakes, principles of baking, Baking World Tour (this one has many of interesting bakes/entrees – the empanada, khachapuri and chapati recipes are fantastic), bread-making techniques, seasonal bakes (especially his series of ever so wonderful holiday bakes – anxiously awaiting these recipes) and his always "fun to watch" year-end time-lapse compilation video – I can hardly wait for this year's video!
Go "Team ChainBaker" 📣📣
This looks so delicious. I am drooling so bad
I would eat this with some feta cheese
Yes. Fennel! I will stock it in my pantry. I have been usiing caraway seeds as my go to umami punch in my dough. This bread looks absolutely delicious!!
Would oil cured olives work? Much less moisture than brined ones. I have quite a lot of them hanging out in my fridge for too long 😅
Could you make a video where you test different breads made with different dough temperatures while kneading? Everyone always mentions the importance of temperature control, but how does it affect the final bread?
Amazing. Will make this for sure.
Halkidiki olives are the best, green, ones. They are big, chewy and juicy, and have an amazing taste. Always Greek, Halkidiki, or Kalamata (black).
Fennel & olive — this taste is Italian! Thank you, Charlie!
That looks really nice Charles…. I dont have a Cast Iron baking set like yours, but when i watched this video, I thought "If I did, I'd drop an ice cube in the before I replace the lid"" Would that work ?
I love olives but dislike fennel in any form. Maybe I will trade it out for garlic. Yum. Olives and garlic.
This looks wonderful! Gonna try this week.
The olives..too funny!
But I do hope this bread was delicious!
Why did you keep putting the dough in the fridge before the 18-24 hour final fermentation? I haven’t heard of this before. I’ve been wanting to make a similar recipe. I lam be fennel seeds and green olives. America’s Test Kitchen has a more complex recipe requiring briquettes in the oven. Thx for this recipe. You make everything look so easy and tidy. The sign of a professional!🍁🇨🇦
Looks fantastic, deffo going to try this
Super loaf Well presented Thank you
That shaping technique was interesting. Never seen that before.
Hey Charlie, thanks for another simple but great recipe🏆 My dough is in fact exactly the same like yours, whenever I use my cast iron bread pan. I use two variations: a) green olives and dried tomatoes for a mediterranean style bread and b) the German 'Brotgewuerz' which stands for bread spice, comprising caraway seeds, fennel seeds and anise seeds, for a more Central European country loaf.
Chalkidiki is a peninsula in the North of Greece. It is famous for its large green olives of the 'Hondrolia' variety. Keep up the fantastic work🙏
I like to add either course ground black pepper or herb de province.
Outstanding.
Looks really great!
I think I will get one of these combo cookers, quite matured to try baking real bread, or perhaps this is simply so inducing that it is hard to keep out 🙂
Thanks again!
Love ❤ is what I need , thank you 🤗
Hi Charlie 👋
I love that soft top and clean cut.
That cheese and tomato looks like a great lunch❤
Looking at the fennel seeds I have a question. Do you make an anise bread? How about a soft buttermilk bread?
What a great combination, really looking forward to trying this out.
I found your channel a few weeks back after being frustrated with my baking and wanting to learn more about the process. Your systematic and careful approach is really thorough and helpful, and I also really appreciate your more 'European' approach to flavours. Thank you Charlie.
If i skip out the 60gms olives do i need to increase flour by 60 gms too and add water at an equivalent hydration rate?