Playing With Crocodiles

When I was in India, we visited the Crocodile Park of Chennai, home to nearly 7000 alligators and crocodiles. It was started in 1976 and is spread over 3.2 hectares of lush vegetation. It is the largest crocodile-breeding site in India where several species of African and Indian crocodiles and alligators are bred in captivity. As visitors, we could see the various alligator and crocodile species lazing about in the open pools.

I admit, although it was interesting, I didn’t have much desire to come face to face with another crocodile – until now!

The Bread Baking Babes made loaves of bread called Coccodrillo, named for their shape and texture. The Coccodrillo was first made about thirty years ago by Gianfranco Anelli, a baker in Rome and is said to still be one of his favorites. The Coccodrillo challenge was chosen by Lien at Notitie van Lien, the kitchen of the month.

What I love about these challenging bread baking adventures is that I learn so much. I had never thought of using semolina as flour, but have only used it as a breakfast cereal and occasional baking ingredient, but before grinding. I learned, with Mary's help, a bit more about the flour here in Peru and the fact that I needed to help it with potato flakes or pea flour. Here is my adaptation of the Crocodile Bread based of these great lessons as well as trial and error. Speaking of errors, this recipe is based on the third try and I hope to go another round with the crocodile soon!

Crocodile Bread
Adapted from The Italian Baker by Carol Field
Makes 2 large loaves

First starter:
5/8 teaspoon of active dry yeast
1 cup warm water
1/4 cup (35 grams) of ground semolina
3/4 cup (90 grams) of flour

The morning of the first day, stir the yeast into the water and let it stand until creamy, about 10 minutes. Add the flours and stir with a wooden spoon about 50 strokes. Cover and let rise about 8 hours. The starter should be bubbly.

Second starter:
1 3/8 teaspoons of active dry yeast
1/4 cup of warm water
1 1/4 cups of water, room temperature
1/2 cup (70 grams) of ground semolina
1 1/2 cups (180 grams) of flour

The evening of the same day, stir the yeast into the warm water and let stand until creamy, about 10 minutes. Add the water, flours and dissolved yeast to the first starter and stir, using a spatula or wooden spoon. Cover and let rise about 8 hours.

Dough:
1/4 cup (35 grams) of ground semolina
1/4 cup of potato flakes
1 1/2 - 2 cups of flour
2 teaspoons of salt

Place the starter, ground semolina, potato flakes and 1 1/2 cups of unbleached flour in a wide mouthed bowl. Stir with a wooden spoon for 30 minutes; then add the salt and remaining flour if needed and stir 5 minutes longer. The dough is very wet and will not be kneaded.

First Rise:
Pour the dough into a container and loosely drape a towel over the top and let rise at about 70F until 3 times in volume, about 4-5 hours. (Mine rose too fast!)

Shaping and Second Rise:
Place two sheets of wax paper onto the counter, slightly overlapping and generously flour the center. Pour the wet dough onto the floured surface. Make sure to have extra flour nearby for your hands and the dough. Make a big round shape of it by just folding and tucking the edges under a bit, trying to have equal parts on each side of the wax paper. Cover loosely and let rise until very blistered and full of bubbles, about 45 minutes. (Mine never blistered!)

Baking:
Thirty minutes before baking, heat the oven to 475F. Just before baking, cut the dough in half down the center with a dough scraper or a spatula (not a knife). Gently slide the 2 pieces apart and turn so that the cut surfaces face upward (sprinkle with semolina before rolling). When the dough has set, slide the paper out. Bake for about 30 to 35 minutes. Cool on a rack.

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Interested in being a Bread Baking Buddy for this month, visit Bake My Day to find out how.

Interested in being a Bread Baking Buddy for May? Check out the instructions for sourdough starter at The Sour Dough as the starter must be made in order to participate that month. (Updated)