The Roadside Pie King's blog

I pretty much have this one down pat. I am now working on an unfed l, overnight room temperature ferment style.

It's the early bird that catches the worm.

Bake off protocol initiated.

1. Preheat sequence - T Minus 30 minutes to completion.

2. Pre bake visual fermentation inspection ✅

95-100% of full fermentation achieved. 

3. The flip ✅

4. The Slash ✅

5. The Load ✅

6. Initiate steam injection ✅

Now we wait...

My goodness, how good fresh bread smells in the morning!

04/05/2024

Aim:

Participation in Ralph Nieboer's Breadworks FB group community bake. " The Winston knot". To become capable, and proficient in shaping and baking a six strand Winston knot Bread.

Winston knot community bake.

Woke up, got out of bed and dragged a buffing rag across my head. I made my way to the kitchen and got an early start! 

Photos

1. Tangzhung water roux. (150°F)

2. Rough looking dough after initial mix

3. Smooth dough after mechanical gluten development.

As a special bonus of putting up with my nonsense, I present Nanny's (my Mom's) secret formula for her iconic special occasions or Sunday dinner

"Crepe Style Manicotti"

Enjoy the step by step simple instructions.

1. The crepes.

2. The sauce

3. The Filling

4. Assembly

5. Bake.

Enjoy my finalized rendition of Ken Forkish's Pain de Campagne. 

OMG! These dog treats smell like Amazeballs!

Hello, dog lovers! And sourdough bread people. Today I have some sourdough discard dog treats working.  The formula I referenced is from Food 52 " Sourdough Discard dog treats"

Enjoy the pictorial formula. I went off the reservation after bring the dough together. My process is listed with the photos. Stop back later, we will have Gronky taste test.

Two eggs are missing from the wet ingredients photo.

The second time around. Much better than the last time. 

Hands-on laboratory practice exercise 03/14 - 03/16

Area of improvement

No unsightly burnt crust

Oven spring

Area needs improvement

Scoring 80% hydration dough is a challenge even straight out of the refrigerator

Country Bread EIB Style (Forkish) AKA

Pain de Champagne 

KA Bread flour

Hayden Einkorn Whole grain Wheat 

Hayden Gazal Whole grain Rye

Hayden Purple Barley

Hydration 80%

Prefermented flour 20%

Salt 2.2%

Happy π Day 3.14159.   The year of our Lord 2024. 

The tale of the tape.

For the cracker Jack crew at Banner imaging Mesa

1. NY street slice pie

1. Queen Margarita of Savoy

Hands on laboratory practice.

Day #1 begin the three step leivin build

Day #2 complete leivin fortification, main dough build/fermentation, and cold retard

Day #3 The end game (Bake).

Today's exercise.

Brooklyn style, Sicilian stuffed pizza. Sausage roll/chicken roll. 

2.0 The second time, much better than the first time. 

Eureka! Though trial and error I have successfully recreated the authentic, iconic NYC Kaiser roll. Brought to America by our German Jewish neighbors. These are the big ones of breakfast sandwich fame. 

Check another one off the list.

Kaiser rolls-✅