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Crocodile Sourdough (by Julio Hevia)

A rye sourdough recipe by Julio Hevia. An advanced recipe for keen bakers looking to extend their sourdough prowess!

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Recipe by Julio Hevia. Nicknamed "Crocodile Bread" on Facebook by Trevor Coates so we kept the name.

This recipe is for committed home bread makers looking to advance their bread-making skills and knowledge. It takes commitment to produce beautiful loaves like this!

4-crocodile-bread - Samantha Livy - TortepaneSourdough Starter(already on the go, or start a week in advance)

You will need a mature sourdough starter for this recipe. Julio uses an active rye/spelt sourdough starter which has been allowed to develop for at least 5-6 days to begin.

How to Make Rye Starter

How to Make a Wheat/Spelt Starter

Or use any sourdough starter recipe from a good baking book, for those of you who have a copy of “Crust” by Richard Bertinet, he has a recipe on p47.

Day 1: Levain

The day before we want to bake the loaf, we need to prepare the pre-ferment or the levain. Mix the ingredients below and leave them mixed in a bowl cover with a clean film at room temperature for at least 8 hours.

Ingredients

1-crocodile-bread-levain-after-8hrs - Samantha Livy - Tortepane

40g organic dark rye flour

40g H2O

30g Starter (rye/spelt)

Method:

Mix the ingredients below and leave them mixed in a bowl cover with a clean film at room temperature for at least 8 hours. After 8 hours, the levain should be look like this:

 

Day 2/3:Final dough

Ingredients

350g organic strong flour (Julio uses Organic Strong Plain White (701)

100g organic dark rye flour

50g organic light rye flour

330g H2O --> 69.3%

110g levain (100% hydration) --> 20%

10g sea salt

2-dough-for-autolyse - Samantha Livy - TortepaneMethod:

Mix very well the water, levain and the flour and leave the dough for 1 hour autolyse. Once the hour has passed then add the salt and make a series of turns every 30 minutes during 3 hours.

Once the three hours have passed; leave the dough in a lightly oiled bowl in the fridge for around 12 hours.

After 12 hours are passed, we need to do the bench-rest for about 30 minutes. Take the dough out of the bowl and form it into a ball, cover the dough with a well-floured linen cloth or a clean tea towel.

3-crocodile-bread-rest-in-banneton - Samantha Livy - TortepaneAfter 30 minutes, form the loaf in a ball and place it in a clean bowl or floured basket/banneton for 45 minutes covered again.

At the same time, start heating the oven at maximum temperature, put a tray on the bottom line in the oven for water and put another tray / stone / bricks for the bread in the middle of the oven.

After the 45 minutes passed, you need to score it. Remember this is a crocodile!! It needs to be done fast and 3a-crocodile-bread-rested-and-ready-to-score - Samantha Livy - Tortepanenot too deep, you don’t want to destroy the layers of your dough.

Once is scored, you need to put into the hot tray in the middle of the oven. Pour some water in the bottom tray. This will give the steam that your loaf needs to spring. Leave the loaf with this maximum temperature and the water tray for 15 minutes and then remove the tray from the oven and decrease the temperature to 220°C for another 20 minutes, then leave it for another 15 minutes to 190°C.

After this time take the loaf out of the oven and leave the bread to cool down and Enjoy!

Added by: Julio Hevia


Tags: Bread Rye Sourdough Julio Hevia

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Leaven

Two weeks agoI started making a sourdough leaven (trying to make our bread eating healthier and not using dreadful polystyrene store bought bread). Can I use 110g of leaven without having to do the day 1? I've got my starter geared up to use 300g per week so only using 30g will make me have to throw some away when I feed it. I also have two other questions: can you tell me what a series of turns is exactly and also why you don't add the salt with the flour? Kind regards :)

Jahdmrs 18 November 2015

Reply
Water Percentages
Can you clarify the percentage figures for water (-->69.3%) and levain (--> 20%), please. I know that water content is critical, but the % figures don't seem to match the weights you have given (my calculations show 66% and 22% respectively) . Also does the > indicate the mathematical meaning greater than, or does it have some other meaning? I went on a baking course recently and asked why most home-baked loaves turned out like bricks and was told that the water content needs to be right, hence the question. Thanks in advance. Lars

Lars Porsena 18 November 2013

Reply
Measures
Hi, Not too sure why you've measured water in grams instead of millilitre, could you amend?

- TPLP 12 August 2013

Reply
RE: Measures
Hi. It is much more accurate (and standard practice in bakeries) to measure liquids by weight rather than volume. In this case, however, if you still wish to measure volumetrically the volume is the same as the recipe weight in ml (water weighing 1g/ml).

Anthony Wetherall - Wheatoholic 14 August 2013


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