The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ciabatta - Coccodrillo

Sjadad's picture
Sjadad

Ciabatta - Coccodrillo

Failure to plan. That was my situation this morning. I wanted to bake bread but failed to plan for it yesterday so I had no refreshed starter to elaborate, no poolish, no biga, no preferment of any kind. So I decided it was about time that I tried Jason's Quick Coccodrillo Ciabatta. I made the semolina version. 

I followed the formula exactly, using the greater amount of water. I baked with steam for the first 10 minutes and left the oven temperature at 500 F the entire time. The loaves were done in 15 minutes. 

I'm very pleased with the color and texture of the crust, the openness of the crumb, and the flavor. I'll be making this one again. 

Comments

CAphyl's picture
CAphyl

Sjadad:  That crumb is fantastic--love the big holes.  I have not made ciabatta yet, but I have got to try it.  This recipe is a winner.  Congratulations on some great bread.  Best,  Phyllis

embth's picture
embth

Turn out so beautifully!  

Sjadad's picture
Sjadad

Those are the holes that before today I only dreamed of.  You must try the recipe and don't fret about how soupy the dough appears, or how unwieldy it is to move to the peel and the oven.

dmsnyder's picture
dmsnyder

That's all I have to say. :-)

David

jeano's picture
jeano

Absolutely nothing not to like about this recipe. Forgot to add, very beautiful loaves. I think I prefer the semolina variant. I usually split the difference with the water. I am not so sure that Jason's assertion that 'it won't harm your precious Kitchen Aids' is 100%true. My last KA died probably from equal doses of cocodrillo ciabatta and bagel doughs.

 

 

embth's picture
embth

Your ciabatta is excellent indeed!   My first attempt at this bread was not as beautiful as yours.  Tried it yesterday, could not really get the dough to "pull together" so when placing it onto parchment paper dusted with cornmeal, I used two dough blades to lift and stretch it.  The result was edible and did not taste bad, but the color of the baked loaves was pale like some photos posted under the original recipe. Luckily, there is a wealth of information and good tips included there as well.  I will try again!   This batch will make bread crumbs.

dabrownman's picture
dabrownman

to be.  Bread, fast or slow - its all good!  Well done and happy baking,

eliabel's picture
eliabel

Spectacular ciabattas!