Ingredients: Makes 2 Medium loaves,Total Time 2 1/2 hrs 1st Starter: -1/2 teaspoon Dry active yeast - 1 Cup warm water - 1/4 Cup Durum Flour (Semolina) -3/4 Cup All purpose flour Stir yeast in water for 10 minutes. Add water and flour allow to sit 24hrs 2nd Starter: -1 1/4 teaspons dry active yeast -1/4 Cup warm water -11/4 Cup room temp water. -1/2 Cup durum flour(semlolina) Stir yeast in water for 10 minutes. add yeast mixture and remaining water and flours into the 1st Starter. Aloow to sit for 24 hrs. Dough: -11/4 Cup All purpose Flour -1/4 Cup Durum flour -1 + 1/2 teaspoons Salt Place all of the ingredients in your Bread Machine and set for "DOUGH ONLY". My bread machine will knead the dough and complete the first rising in 1 1/2 hours. Once the dough has completed the first rising remove it from the bread machine and form a round loaf . Cut the dough in half witha a dough Knife. Place on floured parchment paper with the cut side up to and allow it to rise for around 1/2 hour our or until you see large bubbles forming . After rthe second rising has completed place in a pre heated 450 degree oven for around 20 minutes or until light golden brown. Total Time 2 1/2 hrs |
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Crocodile Bread |
Click on the archive below to see the step-by-step precess to making this bread |
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"Crocodile Bread" Named after its shape. This bread is made using 2 starters. This results in a light chewy bread with a dark-speckled crust. This bread is very common in Rome and will stay fresh for days. I like it with cheese and cured olives. |
Special Note: This dough will be very wet. I would highly recommend using a well floured surface for handling this dough. |
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