The Roadside Pie King's blog

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!

Phase 1 - the bulk fermentation

Phase 2 - the pre-shape

Phase 3 - the final shaping

Sicilian semolina bread, with short fermentation biga. Same day bake. Commercial yeast leviened.

Hello, friends.

My new rye sour is taking to the rye flour like a horse to water in the desert! This means a "New York" Jewish Sour Rye bake no later than tomorrow. The formula I selected comes after a visit to my Pisani  (Villager) Island 66 blog page. From there I was directed right back here. I landed at everybody's friend, and a fine baker David Snyder's blog. 

For this exercise (performance) I will attempt David Snyder's, Jewish Sour Rye. Which is based on Greenstein's formula. Boy that was a lot of acknowledgements! 

Onwards.

Just like they do it in New Orleans!

My shaping could have been tighter, for a more vertical oven spring.

Many thanks to Mr Leo Maurizio at the Perfect loaf for another great formula. Formula link below.

Maurizio Traditional Sicililano sourdough semolina bread