Recipe: Dave’s Speedy No-Knead Kalamata Olive Bread

My husband, Dave, started experimenting with baking bread a few weeks into the pandemic, when we were finally able to get our hands on some flour. The first couple recipes he tried were okay, but despite my enthusiasm for the mere fact that he was making bread from scratch, he was dissatisfied. He kept talking about the “crumb,” which is apparently how serious bakers describe the combination of the crustiness and the pockets of air inside the bread.

Then one day he made the New York Times’ Speedy No-Knead Bread, and suddenly I understood what…