Küchenlatein

The Cocodrillo appeared on Monday on several food 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 und Manitoba flour. After ten minutes beating on low the dough wrapped around the paddle and climbed into the attachment fixing.


After cleaning up that mess I changed to the dough hook and it worked fine

First rise


Shaping and second rise


Divide the dough and bake: I felt brave and slided the paper with the dough on it onto the stone.


Although I divided the dough successfully both loaves ran into each other, I got conjoined crocodile-twins. After separation the result looked like that:


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.

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