The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Carold Field's Coccodrillo

b_elgar's picture

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...

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....

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...

Time to split the dough mound and invert each half onto the parchment
covered peel.

And here it is out of the oven...

And the interior...

Tastes mighty good, this stuff...


bshuval's picture

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.


My bread blog:

b_elgar's picture

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.


AnnieT's picture

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.

b_elgar's picture

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. 


granniero's picture

granniero   Where can this recipe be found?  Beautiful bread and i have been wanting to try a ciabatta.  Thanks.

b_elgar's picture

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.


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) 



LindyD's picture

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.]