I don't know if this helps but it is interesting in its own right. This
comes from correspondence in another group.
Cheers, Brian
>>At our local supermarkets, the bread dept. has a GREAT crusty bread they
call Alligtor bread.<<
Sounds like Carol Field's Crocodile bread from her book the Italian Baker.
A great book, it has been in print for 17 years, and has a lot of great
recipes. A highly recommended addition to your bookshelf.
In the mean time here's the recipe for Crocodile bread, though no rice
flour it sounds exactly like what your describing. You will need a stong
arm or a mixer that can handle some serious mixing, can't take any
shortcuts for this part of the procedure. Also the durum flour is
essential, I use King Arthur, it makes a dramatic difference if not included.
Good luck,
Ed
Coccodrillo
(Crocodile Bread)
(From "The Italian Baker" by Carol Field)
This bread, named for its shape, was dreamed up about thirty years ago by
Gianfranco Anelli, a baker in Rome. It is his favorite bread and, judging
from the numbers of people who come from all over the city to buy it, it
may be his most popular as well. At the bakery it takes two days to make; I
suggest that you start it in the morning, work at it again for ten minutes
in the evening, and finish the next day. I actually prefer to stretch the
process over three days because the flavor is even better. Three days may
seem formidable, but the working time of the first two days is only 5 to 10
minutes.
This is one dough that you will find difficult to make without an electric
mixer, for it requires thirty minutes of continuous stirring for the final
dough, of course you could enlist help. The result is an extremely light
bread with a crunchy dark-speckled crust and a very chewy interior. The
bread stays fresh for an amazing number of days.
Makes 2 large loaves
FIRST STARTER:
1/2 teaspoon active dry yeast or 1/6 small cake (3 grams) fresh yeast
1 cup warm water
1/4 cup (35 grams) durum flour
3/4 cup (90 grams) unbleached stone-ground flour
The morning of the first day, stir the yeast into the water; let stand
until creamy, about 10 minutes. Add the flours and stir with a wooden spoon
about 50 strokes or with the paddle of an electric mixer about 30 seconds.
Cover with plastic wrap and let rise 12 to 24 hours. The starter should be
bubbly.
SECOND STARTER:
1 1/4 teaspoons active dry yeast or 1/2 small cake (9 grams) fresh yeast
1/4 cup warm water
1 1/4 cups water, room temperature
1/2 cup (70 grams) durum flour
1 1/2 cups (180 grams) unbleached stone-ground flour
The evening of the same day or the next morning, stir the yeast into the
warm water; 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 or the paddle of the electric mixer until smooth. Cover with
plastic wrap and let rise 12 to 24 hours.
DOUGH:
1/4 cup (35 grams) durum flour
1 to 1 1/4 cups (120 to 140 grams) unbleached stone-ground flour
1 1/2 Tablespoons (25 grams) salt
BY MIXER:
The next day, add the durum flour and 1 cup unbleached flour to the starter
in a mixer bowl; mix with the paddle on the lowest speed for 17 minutes.
Add the salt and mix 3 minutes longer, adding the remaining flour if needed
for the dough to come together. You may need to turn the mixer off once or
twice to keep it from overheating.
BY HAND:
If you decide to make this dough by hand, place the starter, durum flour,
and 1 cup unbleached flour in a widemouthed bowl. Stir with a rubber
spatula or wooden spool for 25 to 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 Hammarplast bowl or a widemouthed large bowl placed
on an open trivet on legs or on a wok ring so that air can circulate all
around it. Loosely drape a towel over the top and let rise at about 70 F,
turning the dough over in the bowl every hour, until just about tripled, 4
or 5 hours.
SHAPING AND SECOND RISE:
Pour the wet dough onto a generously floured surface. Have a mound of flour
nearby to flour your hands, the top of the oozy dough and the work surface
itself. This will all work fine - appearances to the contrary - but be
prepared for an unusually wet dough. Make a big round shape of it by just
folding and tucking the edges under a bit. Please don't try to shape it
precisely; its a hopeless task and quite unnecessary. Place the dough on a
well-floured parchment or brown paper placed on a baking sheet or peel.
Cover with a dampened towel and let rise until very blistered and full of
air bubbles, about 45 minutes.
BAKING:
Thirty minutes before baking, heat the oven with a baking stone in it to
475 F. Just before baking, cut the dough in half down the center with a
dough scraper; a knife would tear the dough. Gently slide the 2 pieces
apart and turn so that the cut surfaces face upward. Sprinkle the stone
with cornmeal. If you feel brave, slide the paper with the dough on it onto
the stone, but the dough can also be baked directly on the baking sheet.
When the dough has set, slide the paper out. Bake for about 30 to 35
minutes. Cool on a rack.