Jason's Quick Coccodrillo Ciabatta Bread

Perfection.

For a while now I have periodically read a site called Homesteading Today.  There is everything you ever conceived of having to do with "self sufficiency" and "how to" discussed there in various forums.  I happened to look at bread making recently and fell head over heels in love with a site I wound up on.   thefreshloaf.com

My holes could have been a little bigger. It went a little long in the triple stage I think  But still excellent!

From further reading there I found this recipe for Jason's Quick Coccodrillo Ciabatta Bread.  I could not wait to get it made!  Today has been the day and it has turned out beautifully.  Craggy, crusty, holey a chewy delight for our dinner tonight!

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.

Now empty the bubbly dough onto a floured board scrapping to get every last bit out!  Cut into 3 or 4 pieces.  Spray with oil and dust with lots of flour.   Cover with a tea towel and proof 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.

Bake at 500 degrees F until they are 205 degrees in the center. (About 15-20 minutes.)  Rotate 180 degrees half-way through.  Cool on racks and enjoy.  Yield 3-4 loaves.