in re: Coccodrillo revisited: I was looking at Carol Field’s recipe for coccodrillo again, wondering why I had wanted to make it in the first place. Oh HERE it is:
The result is an extremely light bread with a crunchy dark-speckled crust and a very chewy interior.
There was also the very tantalizing photograph that John Wright posted in the Yahoo! bread pictures group (look for “John Wright”).