I just made this one again. Mostly because I had the olives on hand. And I wanted to know if I had cut into it too early last time, which affected the crumb. And besides, it tasted good last time. I made only a couple of minor changes from the last recipe: (1) baked with lid off only 15 minutes, and (2) used cracked wheat, not bran, for the surface crust and to coat the couche. I think I prefer the bran, but I like the 15 minutes rather than 30; on the other hand, it does make it difficult to cut, because the crumb is so wobbly it doesn't stand up for the knife.
Notes to myself:
- Make this with bran on the couche, not cracked wheat. Try baking covered x 30 minutes, uncovered about 18 minutes, next time.
- Try it with green olives so the crumb doesn't look so grey
- Try folding it in the bowl a few times rather than once on the counter
- Try baking in a shallower pot so you can better manage the transfer from couche to baking dish
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