The Roadside Pie King's blog

Hello friends.

 At some point during the week of October 19th, I will be making my interpretation of Julia Childs Cranberry walnut pumpkin bread. this enriched "brioche" type bread has become a Pie king tradition! Maybe it will become a tradition around your way too! 

 What do you say? Take a break from sticks, I look forward to seeing all of your creations! 

The detailed formula, complete with bake timing, can be found in the video description. 

My interpretation of, Pane de Altamura - Carol Fields, The Italian Baker (Page #95)

The bread of Altamura is the only bread in Italia, to be protected by, Denominazione d'Origine Protetta (DOP, Designation of Origin) 

This bake is inspired by the ancient bread from Altamura

Phase 1 -  The Biga

Commercial yeast kick starter: Scant 1/2 tsp. IDY (Exactly 1.4 grams)

Flour (100% semola rimacinata) 250 G. 100%

Hey, guys.
 What's good? I am off from work next week so, that's always good on my end!
Lets get down to brass tacks. I am pretty proud of this loaded up pie! I made the movie because it's easier. I don't think it will go on my YouTube.

Locally sourced, farm fresh seasonal pie bake.

This is a comprehensive look at my freezer batch method! Dough formula and sauce recipe included!