The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

SPERLONGA ?

jamesl's picture
jamesl

SPERLONGA ?

My local Whole foods does this delightful Italian - esque loaf, a bit cabatta like I suppose, was wondering if anyone has heard of it, or wold have a recipe?

flournwater's picture
flournwater

I suspect "Sperlonga" is a trade name (it certainly romanticizes the bread) which is likely proprietory. 

claudieb's picture
claudieb

Sperlonga may be a trade name, but its origin is a place in Italy called Sperlonga, which is a beach near my dad's hometown of Fondi. I've been there; it's a gorgeous beach near antiqueties like Emperor Tiberius cave & castle. I still have relatives in Fondi; in fact, a couple are on Facebook. So will ask them for the sperlonga bread recipe if one exists from there. Stay tuned & I'll ask my cousin Annarella or maybe Cinzia.

dabrownman's picture
dabrownman

Sperlongaesque baking :-)  Anyone have a recipe?

Jonesli's picture
Jonesli

Did anyone share the Sperlonga recipe? My local WhoLe Foods doesn't bake it in Tennessee.

Thank you

JoshTheNosh's picture
JoshTheNosh

Hi. I worked in the Whole Foods bread program for over a year and I can tell you that Sperlonga is just a very well made Ciabatta. Nothing special to speak of about it. Sorry to disappoint, but there's just no big secret to the bread. I have looked at this thread for years waiting for someone to post a comment with the recipe, but it's just nothing special. 

DanAyo's picture
DanAyo

Josh, I would really like to discuss the WF Seeduction Bread with you. If you have knowledge and care to share it please contact me via PM @THIS LINK .

I noticed you don’t have your PM setup to receive private messages.

Much appreciated...

Danny

berryblondeboys's picture
berryblondeboys

I love that bread too so include me in that info! (though I'm too lazy to be hunting all those seeds.

Joe MacBu's picture
Joe MacBu

It's similar to a ciabatta, but not quite. There is a distinct malty sweetness that comes from about 1.25% non-diastatic malt. Low percentage of poolish (10-15% of the flour). Overall hydration about 77-80%.