The Roadside Pie King's blog

They look quite nice! 

We will travel, (virtually) to the, Macgillycuddy's Reeks in Ireland, where  we will source the world renowned stout. From there we trek east, to the Bayerische Alpen in Germany. At it's highest peak we find, the rarest heirloom rye grain. On our way down we visit the reclusive monk sanctuary, where we will endeavor to  acquire the closely guarded secret formula. I submit my interpretation of...

Bayerische Brezeln

2026 - Cream pie challenge
Notes: while I am head over heals happy with this outcome. I am disappointed that I made an inexperienced amateur mistake. The glaze is too thick! Other than that, my bride said it was delicious! 
Smile...

The finished product

Aim: 

To covert a commercial yeast Semolina bread formula, into a low dose sourdough formula.

The world renowned, iconic, Maltese Pastisti.

The changes to the starting point full white flour and cane sugar formula.

1. The flour was changed out for ground almonds. Half blanched, half natural at a 1:1 ratio of almond for flour.
2. One of the whole eggs was separated.
3. To the one egg white, three reconstituted powdered eggs whited were added.
4. The egg whites were sprayed to stiff peaks 

5. The egg whites were gently folded in as the last ingredient.

   Mistakes: 

For today's exercise, I submit...

Gigante, Filone Rustico con Semolina. il metodo di Will Falzon.

According to Reinhart's first hand knowledge, dmSnyder's interpretation, and modifications.

The Will Falzon method.

Total formula 

Flour - 500g

Water- 355g

Salt -        9g

IDY -         5g

The Autolysis (Refrigerated overnight 8 hrs.)

300g King Arthur Sir Lancelot ( high gluten 14%)

100g All purpose flour (11.5%)

50g Sprouted Whole wheat 

50g Dark Rye

325g Water (Ice Cold)

The Final Dough

All - The autolysis dough

30g - Water

Featuring un-blanched ground almonds, and monk fruit sugar.

For today's exercise, I reconstituted 4  powered egg whites, and one half cup of heavy cream powder. Look for the finished products later. I always allow the reconstituted ingredients time to rest and fully incorporate. 

 Why use the dry?

1. I don't always have heavy cream on hand

2. No left over yokes to use.