The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Coccodrillo Ciabatta

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honeymustard's picture
honeymustard

Coccodrillo Ciabatta

I have recently taken up the role of assistant manager at the coffee house where I work. It's a job I wanted and I enjoy thus far, but the initial stress can be slightly overwelming. Bread baking has becoming a pacifier, a soother.


So I tried this recipe. It was recommended to me in one of the forums here, and true to the recipe's claim, it was amazing.


Ciabatta


The crust was absolutely unreal. While I love and appreciate crusty breads, I enjoy breads that have a softer but chewy crust, and it delivered with a creamy interior. No need for butter, though it wouldn't hurt. It might benefit from olive oil. I made the version that allowed for some semolina flour, which might make a difference in the flavour. I baked it on a preheated stone and sprayed water on the interior of the oven. The recipe indicates that the dough had to triple in size in 2.5 hours. Mine tripled in just under 2.


While it turned out fairly well for my first true ciabatta (I've made my fair share of fake, Americanized versions - see Betty Crocker), it wasn't without its flaws. One of the four loaves developed a giant air bubble and as a result, it was completely hollow. I suppose I could have stuck a sausage in there and pretended it was meant to be that way. I also wished for a darker crust, but I shouldn't complain too much. As I say, I'm entirely happy with the crumb for the most part and certainly the taste. I'll give it another go and be sure to expell more gas next time.


Gross.

Comments

AnnaInMD's picture
AnnaInMD

Crocodillo ciabatta. It looks awsome and I bet tasted even better, Great job !!

honeymustard's picture
honeymustard

Funny you should say that, because Coccodrillo - I am told - is Italian for "crocodile." Very appropriate. I didn't dare photograph the hollow loaf. Too embarassed. But happy otherwise! Thanks for the appreciation.

bobkay1022's picture
bobkay1022

Nice looking loaf.  I do the loaf and also rolls. The rolls are so chewy and nice moist crumb.Better than most I have purchased from a bakery. I bake in 2 batches and freeze the rolls. Defrost 30-35 seconds and make a sandwich. You will love the flavor.


Enjoy


Mr.Bob


honeymustard's picture
honeymustard

Those look quite a bit like my loaves (in whole form), Mr. Bob! And they are lovely as a sandwich, you're right. I brought a sandwich on this bread to work today, and I was the envy of everyone there. Hooray for making others jealous!


Happy baking!

bobkay1022's picture
bobkay1022

Hi


Well seems to be a big hit here in the resort I stay in. Every one wants a loaf. I buy flour at Albertsons for about 1.75 for 5 lbs.  I bake about 2-3 times a week and could do more of the bread. I have a few post on J Cib Bread also.  Makes a cheap loaf of bread except for the ac to bake with. az rates are high.


Thanks for nice the reply


Mr.Bob


www.siemann.us