Tuesday, September 28, 2010


This bread is very unusual to make. The dough is extremely wet, but that's what it takes to get the big holes of ciabatta. Seriously, it's thinner than pancake batter! The crust is thin and flexible, but not soft. It makes an absolutely fantastic sandwich. We used it for italian sausage, onion, and pepper sandwiches. Wow! The inside is soft and holey. BTW, coccodrillo means crocodile.

Adapted from "Jason's Quick Coccodrillo Ciabatta" on thefreshloaf.com
Timing: 4-5 hours total

500g bread flour
475g water
2 tsp. yeast
15g salt

In Kitchen Aid mixer: Mix all ingredients roughly till combined. Let it rest for 10 minutes. Now beat the crap out of the batter with the flat beater; it will start out like pancake batter but in anywhere from 10 to 30 minutes it will set up and work like a very sticky dough. If it starts climbing too soon, then switch to the hook. You'll know it's done when it separates from the side of the bowl and starts to climb up your hook/paddle and just comes off the bottom of the bowl.

Ferment: Place into a well-oiled container for about 2.5 hours and let it triple. Empty on to a floured counter (scrape if you must), and cut into 3 or 4 pieces. 

Bake: Place the pieces on parchment paper. Spray with oil and dust with flour. Let them proof for about 45 minutes, while preheating the oven up to 500F. After 45 minutes or so the loaves should be puffy and wobbly.  Stretch the dough into ciabatta shape (~10" oblong rectangle). Bake on a preheated stone at 500F for about 15-20 minutes. I made a half batch and baked the two loaves separately.

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