The Roadside Pie King's blog

Four pack.

For the photo montage process, and the formula 🔗 follow the 🔗 below 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 

https://www.thefreshloaf.com/node/76111/todays-exercise-i-will-attempt-final-challenge-included-ka-big-month-bread 

I couldn't be happier with the final product. Moist, not overly sweet, rich, and fudgey. 

From King Arthur's big month of baking series.

Lunch time - Brooklyn Sicilian.

9 X14 par-baked, pan fried. High hydration formula (100%). Stanaslus whole & ground tomato base sauce. Boars head deli sliced mozzarella.

I had forgotten, I made a fruit flavor pairing chart in PDF form. Enjoy!  https://drive.google.com/file/d/1e7OUQtcafe8RnnMJDitwFKp4jRJtKJ6L/view?usp=drivesdk

Experimental formula 

100% Strong Flour 240 g

           100% Water  240 g

1.2% Instant Yeast.    3 g

                 1.8% Salt    4.5 g

                          Sugar 3 ts 

                       Olive oil 2 TBS

          Unsalted butter 1 TBS

Formula 🔗 👇 

https://mission-food.com/wprm_print/flammkuchen-tarte-flambee-german-pizza-with-bacon-and-onions

From Wikipedia, the free encyclopedia
Flammekueche

Formula courtesy of Ian Island66, by way of Tom Passin.

🔗 To Ian's blog post 

https://www.thefreshloaf.com/node/75349/uzbek-sourdough-flatbread

The bake went pretty much verbatim to Ian's blog instructions. I am happy with the outcome. I used rehydrated onion for my topping.

Formula revision:

*After many bakes, it is clear that cutting in cold butter is unnecessary. For this application melted butter is just fine. 

Maltese Ftira 

The formula can be found at the link 👇 below 👇 

https://www.thefreshloaf.com/comment/541015#comment-541015

Renamed for the Easter season 

Photo montage process 

The ripe dough culture 

2., 3. Autolysis 

4, 5 The mix

6. Stretch and folds ( Three at 30 minute intervals)

7,8 The lamination (30 minutes from last stretch)

9. Dough ball at beginning of untouched bulk fermentation 

10. The final shape