The Roadside Pie King's blog

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.

On hold. To be competed 

Goals

1. Practice mixing a Baguette dough that is manageable, and mechanically mixed to the optimal dough development to achieve an open airy crumb.

A. Use a tried true formula that has proven to yield good results.

B. Practice using our senses to gage dough development. Touch, look., and smell. Taking care not to overly work the dough. Leaving time, and temperature to fully develop the gluten network. 

2. Gain proficiency in handling, divide, preshaping and shaping.

Phase 1.

The formula.

Day One:

The rye sour was refreshed, and the seed/grain porridge cooked.

Day two:

The three different final dough fours are autolysised for 45 minutes.

Test bake #1

Formula: Hayden heritage grain mill cookbook.

The original formula called for pecan & lemon zest. I substituted almond, and anise oil.

The players are assembled.

The butter and sugar are creamed. Anise oil and vanilla extract added

Phase one

Newfoundland savory spice ordered & incoming. For this first attempt I will be substituting basil for the main flavor component.

Test bake #1 using sweet basil.

Phase #1

The mix

All the players are assembled.

The dry ingredients flour, salt, yeast, and sugar 

Day#1

The natural yeast leiven, and the soaker

Day #2- have all the final dough ingredients weighted and ready. Prep the ingredients for the mechanical mixing. Mix the final dough, with the goal of achieving a soft cohesive dough ball that is slightly tacky and just about passes the window pane test. Bulk fermentation until 1 1/2 times the volume is achieved.

The main players:

KA Sir Lancelot high gluten flour - 60%

Great River Milling dark rye flour - 40%

total hydration - 69%

Day One: The rye sour build 

Stage #1 - 6 hours

Rye mother at 100% hydration

Rye sour at 80% hydration

Rye sour build #1

I found my forum post Matera bread. I share the link to preserve the record of to date one of my best bakes ever!

Matera bread

The formula:

General Mills extra fancy Durum wheat 500g - 100%

Water                                                            520g - 104%

Instant yeast.                                               2.5g  -    .5%

La Parigina. Neapolitan stuffed pizza.

What is special about Parmigina? Pizza dough on the bottom puff pastry on top. 

Everything is on point. I just need to fill the canolii. I even got the kitchen back in order. Thank the Lord, for dishwashers!