|My holes could have been a little bigger. It went a little long in the triple stage I think But still excellent!|
Evidently the original formula was posted on usenet in the great alt. bread recipes group by Jason Molina. All credit to him! This takes 4-5 hours to go through the process so plan accordingly on a day you can keep an eye on it! It does not use the traditional stretch and fold method for ciabatta because it is too slack (wet) a dough. The only stretch is in the final shaping.
Ingredients for Coccodrillo Ciabatta:
500g. bread flour (1 C. bread flour= 136g=3.67 C., I used a scant 4 cups)
475g. water (1.9 C., I used a scant 2 cups)
2 t. yeast
15g. salt (5.69g salt=1t., I used a slightly rounded 2 teaspoons)
Using a Kitchen Aid style stand mixer: Mix all the ingredients until roughly combined with the paddle. Stop. Let it rest for 10 minutes.
Note: This did not call for 110 degree F. water so I used just water a little warm from the tap.
With the paddle or hook, beat the mixture hard! It will start a bit like pancake batter but will in from 10-30 minutes set up and work like a very sticky dough. If the dough starts climbing up the paddle switch to the hook. The dough will have beaten enough when it separates from the side of the bowl and starts to climb coming off the bottom of the bowl.
Place the dough into a well oiled container and let it TRIPLE, yes it must triple. This took 2.5 hours. I brought 2 C. of water to a boil in the microwave in a big mug. Next I set it and the dough, oiled, and covered by a clean tea towel in my oven and closed the door. The little bit of warmth and humidity just did the trick.
|Proofing for 45 minutes.|
About 20 minutes into the 45 minutes proofing crank your oven up to 500 degrees F.
At the end of 46 minutes or so the loaves should be puffed and wobbly. Pick up and stretch into the final ciabatta shape (about 10" oblong rectangle) and flip them upside down onto parchment paper or a well floured peel! This redistributes the bubbles. Be gentle it may look like you have ruined them but the oven spring is immense on these!
|Love this recipe and will make it a regular in my bread basket.|