Buying powder Sperlonga

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Buying powder Sperlonga

Can anyone help me diagnose what I am doing wrong? I have been continually trying to make ciabatta with poor results, the crumb comes out dense and gummy each time. As it baked, i thought it was working well, the oven spring seemed impressive. The first slice off the edge seemed good, with decent crumb, but in the loaf center it was still gummy and dense, not ciabatta like at all! Can anyone suggest what i should do differently? Where on the loaf did you do your final temp check? I am having a similar problem with my Tartine Sourdough but I am pretty sure most of the problem is old flour, like year old flour. Will be watchin this thread but that is the first thing that comes to mind. The oven is hotter in the back; I rotated the loaf halfway through but it still came out uneven. Didnt do a final temp reading, I will try that next time; what kind of number should i be looking for? I bought the flour about 2 months ago, I doubt its particularly old. Depending on the type of flour you use, you may not want to add malt to your recipe or use very very sparingly. Too much malt especially diastatic malt is a common cause of gummy crumb. Gluten looks underdeveloped for ciabatta, not sure if that is related to the malt or not. And the dough should feel like a jiggly blob at the end of bulk fermentation and going into the oven. There are some charring on the bubbles near the crust, but the rest of the crust looks a bit light. I wonder if it's under baked as well. May also be due to gumminess retaining more moisture. TY James, I am using diastatic malt because i was told that would better match the whole food sperlonga i was trying to recreate. I used about 5 tsp of diastatic malt. I'll also increase bake time, i did 20m at and 15m at TY so much for all your feedback! I'm less confident than you about the malt bc I have done previous loaves with less diastatic malt and had the same problem, but I am sure that combining your suggestions will definitely make a big difference. What do you mean 'dough comes together? Do you mind a few more questions? Does cooking vessel matter? I have done some in cast iron dutch ovens, both round and oval, and have gotten better results with them, albeit without the boot shape. Should I go back to those? I did this loaf on parchment paper on an aluminum baking sheet. Is there a steam vessel that is compatible with the boot shape, and is it worth getting? Is it worth getting a baking stone? Is it advisable, if not using a steam vessel, to spray it? This loaf i sprayed with water every 5 minutes during the first 20 minutes, is that a good or bad idea? That much malt for sure will cause gummy crumb. By 'dough comes together' i mean that the dough is properly hydrated and homogenized. I dont check for dough temp. To me, it always looks darker in the oven then after i take it out, so i like to push it a bit. I think you would want to use a baking stone for ciabatta. Dutch oven will be ok substitute. Never used silicon mats, because they're only rated only up to F. I have a Fibrament stone i've used for 15 years. Couple more notes. The recipe says '2-dough, mix in kitchenaid, rise for hours, proof hours' without much detail. You want to be pretty well mixed in the kitchenaid, and the risings should, as James says above, produce a pillowy, cloud-like dough before baking. From the photo, that's clearly not what went into the oven. Baking stones and steaming are nice and will improve crust, and maybe even give you a little more spring, but they won't solve the main problem here, which is dough development before baking. The comment you drew on re Sperlonga specified ' about 1. Yeah its clear i need to focus on gluten development. FWIW, i did do the poke test on the dough before it went in the oven and it seemed to respond appropriately. How much did it rise during bulk fermentation? Normally a dough like this will double or more, and you deflate it as little as possible when you move to final fermentation. Im not good at judging that cuz i do it in mixing bowls with sloped sides so its hard for me to gauge how much its risen. This one definitely doubled less than some in the past, where i had x and big bubbles and an overly yeasty alcohol smell, which i think had been a symptom of overproofed dough. I meant to reply to this earlier, ty for your detailed feedback. I mix about 10 minutes with hook, half at low speed half at high speed. Then rise for 2 hours, folding every 30 minutes, then shape, cover, proof for one hour. Should i be rising longer or folding more? This is my new loaf, better but still a ways to go. I eliminated the malt powder in the dough although i realized I had added some to poolish which had been frozen since previous attempt. But the comment you referred to is. Yes, i got confused about that. Ugh, i think i have the wrong kind, because the jar says 'diastatic'. Should i get rid of it and switch to achieve my goal? Diastatic malt powder contains enzymes which help break down the complex carbohydrates into simple sugars which the yeast and LAB can more efficiently use for food. Also, by breaking down these complex carbohydrates into simple sugars, adding some diastatic malt can help with browning of the crust. Typically it is added in around a 0. That looks too wet and too slack for this stage. Especially with high gluten flour. For autolyse, just flour and water. Once you add the yeast or poolish in, bulk fermentation starts. I thought autolyse was just flour and water, but i've definitely seen recipes that call for adding yeast and referring to it as autolyse. So my new batch today was even better! Skip to main content. Ciabatta coming out dense and gummy- diagnosis needed as to why. July 13, - pm. Jul 13 - pm. That explains it for sure. Jul 14 - pm. TYVM James! Aug 1 - pm. Jul 15 - am. PS: I found that this point has been mentioned above. Jul 15 - pm. I will also aimr a longer baking period, and after more time in mixer and more vigorous folding. Jul 31 - pm. So I started a new loaf today, using half of my original poolish which had been frozen. Overall my ingredients are: poolish water 50 flour 50 yeast 0. Aug 3 - pm.

Trying to recreate Sperlonga from Whole foods at home

Buying powder Sperlonga

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Buying powder Sperlonga