The Roadside Pie King's blog

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-✅

While I did achieve the marbling effect, I was hoping for a more vivid color. Additionally, I want to say the Bread is on the under fermented side. Still a worthy endeeavor.

Quick as a jiffy rolls to go with my burgers. Very nice results. My only critique, I should have been more aggressive, pressing them down into the burger bun shape.

The shaping process

1. The well fermented dough ball is divided into three smaller equal pieces.

2. Each of the three dough balls is rolled out into a log shape.

3. Each of the logs is divided into four equal pieces

4. Each of the 111g pieces is shaped into a tight little ball.

5. Under my conditions, proofing covered on the bench took 35 minutes.

Pumpkin, cranberry raisin Bread.

Phase 1 ✅

The mix and mechanical dough development.

Phase 2✅

Day two. After the long slow bulk fermentation. The loaves are shaped and baked.