Trying to recreate Sperlonga from Whole foods at home
Hi, I am a new bread baker and cooking enthusiast trying to learn more. In particular I am interested in trying to recreate the Sperlonga loaf from Whole Foods! As one blogger describes it:
" It's basically Ciabatta but heavier, longer, more doughy – all in a good way."
you can see pics here:
So after reading a previous thread, they had suggested a ciabatta type recipe with the following criteria:
"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%. "
You can find those details here:
So my challenge is to come up with a modified ciabatta recipe to produce a loaf similar to sperlonga.
Here's my attempt so far:
|Poolish Flour Weight||10.00%|
And coming up with a recipe for two loaves looks something like this:
|Total Flour grams||1000|
|Total Water grams||800|
|Poolish Yeast tsp||0.5|
|Dough Yeast Tsp||1.1|
I used the following assumptions to turn bakers % into tsp
|Kosher Salt G/Tsp||6|
|Instant yeast gm/tsp||3.2|
I imagine the process being:
1-poolish, room temp 4 hours. overnight in fridge
2-dough, mix in kitchenaid, rise for 2-4 hours, proof 1-2 hours.
3-oven 20-30 min
I tried to standardize around 1kg total bread flour.
Im flexible on that and all other criteria.
Wasnt really sure about yeast % and how that would relate exactly to rising and proofing times
Would welcome feedback, suggestions and so forth before I try my first batch!