Felix Sfincione (Perplexity copy)

• porcije: 1 tray 9x9”
• aktivno vrijeme: 1 hour
• ukupno vrijeme: 28 hours

Sastojci

Tangzhong:

20g bread flour

80g hot water

Dough:

230g bread flour

135g water, room temp

4g active dry yeast

15g honey

4g fine sea salt

15ml olive oil (plus extra for brushing)

Garnish:

fresh rosemary sprigs (rubbed in olive oil)

flaky sea salt

Upute

Tangzhong: Mix flour and water in a saucepan, cook over low heat, stirring constantly, until the mixture thickens into a gel-like paste. Let cool.

Initial Mix: Bloom yeast with water 10 mins. Combine flour, yeast mix, and cooled tangzhong (without salt and honey) for a short mix to create a shaggy dough. Rest for 20-30 minutes (autolyse).

Add Salt, Honey: Mix in salt and honey. Knead until the dough is smooth and elastic (use Mode 30 on bread machine).

Add oil gradually: Continue kneading (Mode 30), and add oil into the mixture while kneading, just a third at a time.

Folds: Do 3-4 rounds of coil folds / slap folds, 15-20 minutes between.

Bulk Ferment: Place the dough in a lightly oiled bowl, cover, and refrigerate at 39°F (4°C) for 24–48 hours, until doubled in size. (Alternatively, rest at room temperature for 3-4 hours until doubled.)

Shape: Remove from the fridge, let rest at room temperature for 1 hour. Generously oil the tray before placing the dough inside. Let rest for 2 hours until risen 1.5-2x.

Preheat oven: Preheat to 425°F (220°C) in convection oven (with a pan of water for steam); use 425°F (220°C) with 70% steam in Rational iCombi Pro Steam Oven.

Toppings and salt: Dimple the dough using your fingertips, brush with egg or egg white or milk wash (optional). Sprinkle flaky sea salt and rosemary sprigs (rubbed in oil to prevent burning), then drizzle/spray top generously with olive oil.

Conventional oven: Bake for 20–25 minutes until golden brown. Remember to place a pan of hot water in the oven for steam.

Rational iCombi Pro steam oven: Bake for 10 minutes at the preheated 70% steam, then lower steam to 30% and bake for 8-12 mins (total 18–22 minutes) until golden brown.

Finish: Spray lightly with olive oil immediately after baking for shine and flavor. Garnish if desired.

Bilješke

2025-08-26: can’t do 100% hydration (already too batter-y and sticky); try raising yeast 2g -> 4g (1.5%) and cold ferment; try mixing in tangzhong earlier; try reducing oil 35g -> 15g toextend shelf life, because it congeals after just 5 hours.

2025-04-21: adjusted hydration up, could even do 100% if using bread flour in tangzhong; try 2g yeast instead of 3g to allow longer cold ferment; delay moving to final pan because it sticks.

2025-04-08: Asked Perplexity Pro to develop a Felix LA sfincione (Silician focaccia) copycat recipe based on online blog/Reddit attempts at recreating, and on baking principles.

Tangzhong: Tangzhong gelatinizes starches in the flour, allowing the dough to absorb more liquid, for a softer, fluffier bread with a more tender crumb. Also helps retain moisture, keeping the bread fresh for longer: delays staling, allowing bread to remain soft for several days.

Hydration: With 80% hydration and tangzhong, handle gently to preserve delicate gluten structures.

Multiple folds: Implementing multiple folds during dough handling can improve rise and even crumb texture.

Steam: Steam helps create a crispy crust and tender interior.