The Cocodrillo appeared on Monday** on several food 25.09.2023 **blogs . This bread fascinates me, since I began to bake. A real challenge, because of its high hydration, over 100 %. But it’s all about the flour: Since I managed a 91 % hydration bread and reading about Ilva’s flour mixture. I am good for being a Bread Baking Buddie. I used Semola di grano duro rimacinata * Semola di grano duro rimacinata und Manitoba flour. After ten minutes beating on low the dough wrapped around the paddle and climbed into the attachment fixing.
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After cleaning up that mess I changed to the dough hook and it worked fine
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First rise
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Shaping and second rise
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Divide the dough and bake: I felt brave and slided the paper with the dough on it onto the stone.
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Although I divided the dough successfully both loaves ran into each other, I got conjoined crocodile-twins. After separation the result looked like that:
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The family liked it and it was surprisingly easy to bake that bread.
Verdict: With the right flour it’s no rocket science to handle a wet dough aka GLOP. The major difficulty for me is to find an inexpensive source for the right flour. Lien’s source for American flour is out of question for me: The flour is reasonably priced, but the shipping costs to Germany are outrageous: For 2 kg including packing material I have to pay 12,75 €, that means 14,18 € for 1 kg flour.
*=Affiliate-Link zu Amazon
** www.mykitcheninhalfcups.com/My_Kitchen_In_Half_Cups…Second_Helping_/My_Kitchen_in_Half_Cups…Second_Helping/Entries/2008/3/16_Cherry_Buttermilk_Pie.html no longer available
** 25.09.2023 http://thymeforcookingblog.com/2008/03/thats-a-croc.html no longer available
