Olive bread

This was another loaf with disastrous beginnings.  I used some vegetable smoothie (carrot, garlic, beet green, red pepper, celery, lemon, cucumber, quinoa, green tea) as part of the liquid in the sponge.  In the dough, I added kalamata and green olives.  

I rolled the dough out into a lovely, perfect rectangle, sprinkled it with the olive chunks, rolled into a tidy bundle, and put in into a warm oven for its second rising.  

In my haste to create a delicious loaf, I forgot that this was actually only the first rise.  And I forgot about my oven ooze from just a couple days before.  So once again, I woke up to a bread dough mess, but this one was much worse since the dough worked its way out of the pan and all over the racks and element.  

Though it was a mess, I thought I should try to save the dough, so I scooped what was left from the pan, kneaded, and put it back in the cast iron loaf pan to rise at room temperature while I was at work.

I threw it in the oven when I got home, still dubious that it would turn out.  Amazingly, it made bread!  And it tasted a little like pizza! 

this is not throw-up

I put a bunch of food in this bread: quinoa, zucchini, tomato juice, beer, scallions, garlic. The tomato juice made the sponge look pretty gross (like a bowl of barf).

I was a little nervous because this was the most active sponge I've ever had. It was extremely bubbly. I could hear bubbles popping when I walked into the kitchen.

The photo is the engorged sponge awaiting its first kneading. Will the bread turn out??? We will see.