Buns from Jason's Coccodrillo Ciabatta Bread

I'm making some pulled pork tomorrow & since I'll be doing it slowly
in the oven, my kitchen will be nice and warm all morning so I figure
it will be a good time to try this recipe-
[Only registered users can see links. ]

It not only looks great, it will be fun saying.<g>

I want to make it into rolls & am uncertain whether I want to freehand
them, make 4 loaves and split them, or confine them a bit with my
English muffin rings.

If I use the rings, should I oil or flour them? Someone said they
use 40g balls in a bun pan. Should 40g work in the rings?

If I freehand them, or make loaves, my intention was to cook them
directly on my oven stone.

Thanks-
Jim

Jim Elbrecht <[Only registered users can see links. ]> wrote in
news:[Only registered users can see links. ]:


40 grams sounds a bit small for a pulled pork sandwich roll.

I scale at 75-100 grams and get a nice sized roll.

I freehand all my rolls, except the ones I bake in a pan so they touch,
which isn't a bad idea here, either.

These will probably bake up into a fairly hard roll, so if you want a more
traditional Southern soft bbq roll, you'll have to use something else.
When I was in the south, bbq was always served on very soft bread or rolls.
Chris Schlesinger's pulled pork recipe says to use the cheapest, softest
rolls you can find.

Barry

On Mar 10, 3:52*pm, Jim Elbrecht <[Only registered users can see links. ]> wrote:

I keep wondering when it became "Jason's" quick Coccodrillo.

Love

John

On Fri, 11 Mar 2011 12:18:06 -0800 (PST), KingOfGlop <[Only registered users can see links. ]>
wrote:


That change over on FL has always burned my buns.

KingOfGlop <[Only registered users can see links. ]> wrote:

Since I'm new on the bread groups, I wondered about the history, too.
'the King of Glop' *does* get some credit- but what's the real story?
and who *is* this Jason? [if Google hadn't screwed up the
archives I'd try to find the Usenet story-- but that seems to be more
and more a waste of time]

No matter what your role was-- it *is* as good as it looked on paper-
and must be pretty much idiot proof as it worked for me.

Thanks,
Jim

Barry Harmon <[Only registered users can see links. ]> wrote:

-snip-

Darn! too late-- but I agree. [Probably just as well, I'll eat
less on a small roll.


I made 1.5 of that recipe & did 16 rolls & 2 loaves.

Glad I did the rolls for a couple reasons. First attempt they stuck
to the peel- so i fought with them, re-floured, and mangled the hell
out of one in the end. But holy spring!, Batman.

I did 8 rolls in the muffin rings and freehanded the other 8. Both
on floured 1/2sheet pans. I couldn't figure out how to flip them so
they went in without a final flip. Much less spring-- but still
plenty, and they both came out exactly how I imagined.


I've never had *real* pulled pork. [and I even had to do this in the
oven as my grill is still under a foot of snow] I've done it
before on the grill & used store bought hamburg rolls or kaisers-

Both seemed to be missing something & these rolls seem to have 'it'.

With apologies to the SOC, I'm even putting some red in the [Only registered users can see links. ].<g>

Jim

First off-- Thanks Barry. I sent this before re-reading.

Jim Elbrecht <[Only registered users can see links. ]> wrote:

-snip-

Meant to say *loaves*.


I got to see how much spring there is when they're flipped [more or
less] properly. . . and got some bread for dipping with dinner.

Jim

"Barry Harmon" wrote in message
news:Xns9EA57F5473D08johnfrumoptonlinenet@209.197. 15.254...

Jim Elbrecht <[Only registered users can see links. ]> wrote in
news:[Only registered users can see links. ]:


40 grams sounds a bit small for a pulled pork sandwich roll.

I scale at 75-100 grams and get a nice sized roll.

I freehand all my rolls, except the ones I bake in a pan so they touch,
which isn't a bad idea here, either.

These will probably bake up into a fairly hard roll, so if you want a more
traditional Southern soft bbq roll, you'll have to use something else.
When I was in the south, bbq was always served on very soft bread or rolls.
Chris Schlesinger's pulled pork recipe says to use the cheapest, softest
rolls you can find.

Barry

Most of the down and dirty Eastern Carolina shacks serve it on white bread.

Alan

On Mar 11, 9:21*pm, Jim Elbrecht <[Only registered users can see links. ]> wrote:

I posted the original recipe in 2004

Search this group on "preferments for big holes"

As Tom Lehrer sang

Plagiarize,
Let no one else's work evade your eyes,
Remember why the good Lord made your eyes,
So don't shade your eyes,
But plagiarize, plagiarize, plagiarize -
Only be sure always to call it please 'research'.

Love

John

KingOfGlop <[Only registered users can see links. ]> wrote:


-snip-

Nah-- another wasted 20 minutes. I tried that-- [even without the
quotes] then every version of 'big holes ciabatta glop preferment'
that I could think of.

I'm becoming a Google-hater.


My recipe file has been altered to call it 'King of Glop's ciabatta'--
[glop is easier to remember and search on anyway.<g>]

Thanks again-- The loaves and rolls were a hit-- and did exactly what
I wanted them to do.

Jim