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.
Time to split the dough mound and invert each half onto the parchment
And here it is out of the oven...
And the interior...
Tastes mighty good, this stuff...