Carold Field's Coccodrillo
Just to show that Carol Field has some great bread recipes that
work out well, we have the following saga...
Everyone here at home wanted Field's croccodrillo bread again. After a year or so
without making it, and returning to it last week, I remember why I
used to make it so often.
I have added a twist this year. After the final mix of the dough, I
let it retard in the fridge for at least 16 hours. It winds up being a
3 day bread, but it isn't as if I'm not baking other things in
between. Not only does it deepen the flavors even more, but it makes
it a more manageable dough to handle.
This weekend, the bread was begun with sourdough, rather than the dry
yeast called for.
Apologies for using tinypic, I have not masterd the photo upload here.
The poolish, just before the mix of the dough...
http://i32.tinypic.com/1gm7b4.jpg
I used to always use the Kenwood for the extended mix of this
incredibly gloppy dough, but had the Magic Mill out because I was
doing large batches of Anadama. That mixer came through like a champ
and the dough mixing was a sight to behold.
Round and Round she goes....
http://i29.tinypic.com/mwb0xl.jpg
This afternoon, we took it out of the fridge, shaped it (it is so very
much easier to shape and handle after the Big Chill) and let it sit
out to warm up and get burbling again.
Moon Pie...
http://i31.tinypic.com/33pbuy1.jpg
Time to split the dough mound and invert each half onto the parchment
covered peel.
http://i25.tinypic.com/117rzo9.jpg
http://i27.tinypic.com/3150ked.jpg
And here it is out of the oven...
http://i28.tinypic.com/jpfp7a.jpg
And the interior...
http://i25.tinypic.com/8xsndu.jpg
Tastes mighty good, this stuff...
Boron
I had been thinking about making this bread, but I was a little apprehensive due to the very very very high hydration of this dough. I like to work with slightly wetter doughs than usual, but this wet seemed intimidating.
Seeing your gorgeous results, I will push this up my "to try" list.
Boaz
My bread blog: http://foldingpain.blogspot.com
It is quite an adventure to make. The overnight in the fridge is really something I have only done twice. It makes the dough much easier to handle, but does nothing to inhibit crust, crumb or oven spring.
I have made it for years and come up with all sorts of tricks to keep it from darn near flowing off the table during it's rise. That's fun, but this is pretty cool, too.
Boron
Can anyone comment on making this or any other really wet dough in either the Bosch or the DLX mixer? I would love to try it but until I can afford either of the mixers it will have to remain a dream, and I want to be sure they can handle it, A.
The linked photo of the dough in the mixer is turning around in a DLX. I just still call it a Magic Mill, as I have had it forever.
Boron
granniero Where can this recipe be found? Beautiful bread and i have been wanting to try a ciabatta. Thanks.
I have the recipe in Carol Field's book, The Italian Baker, but someone has included it on a website. I know nothing about the pages, except that the recipe is as it is in the book.
http://www.shaboomskitchen.com/breadbox/crocodile.html
I have made it as described, or changed it to a sourdough base. I use a 100% hydration starter and take 1 cup of starter and subtract the amount of flour and water from the first starter.
(by the way, that web link has music)
Boron
Go to TFL's home page; the recipe is listed under the highest rated stories. Also, if you see a reference to a recipe in a posting and want more info, the search function here is quite excellent and will get you to the source fast. I just located and printed the deluxe soughdough bread recipe [2005 posting] through a quick search.
[ETA: Oops. Linked to Jason instead of Carol.]
Well, it's 12 years later and we're on lock down, baking lots of bread. Having owned THE ITALIAN BAKER for 25 years I am finally giving this a try. Today is baking day....will give a sitrep later...
This dough is so loose it will creep off the peel if not perfectly level....instead of turning dough every hour I used two bowls coated with olive oil and just poured from one to another. Then onto marble for shaping and put on peel with parchment.
Looks like cCiabatta to me. Put it in the oven with the parchment paper.
You may also want to opt for the conventional shape which is rectangular. You could slice it in two and bake w loaves.
Danny
Coccodrillo is a ciabatta type. At least according to the WWW. I'm all in on this, getting ready to cut in half but will start bake on parchment.
Looks good! Cooling now...
And..., pretty nice! Great flavor crust is cracker crispy!
Thanks for the inspiration! Once a decade I attempt this bread, and the time may be rolling around again.
Go for it! I have to say I found this to be not so much work at all, just time waiting. I did 24 hr ferments for the 2 starters, and the parchment paper is a necessity when baking..
Looks great, Rob!
Ciabatta dough is a mess to work with. You just have to get used to it. It is not a dough for control freaks, because in the end it does it’s own thing... LOL
I agree but I didn't have to touch it much. I used a spatula to transfer from bowl to bowl and then onto marble. Dipped my hands in flour and pulled into circle and transferred to parchment peel with dough scraper.
I'm going to try Jason's one day recipe next and see how it compares.
Ok I’m going to HAVE to try that