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The Roadside Pi...

The Roadside Pie king method

Here you have it pie lovers the complete unabridged Pie King method. Enjoy!

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The Roadside Pi...

Day 1: 08/07/2019

10:00 A,M. Eastern Daylight Saving Time (GMT -4)

  1. I decided on the dried fruit I will be using. I had some dried dates on hand and I picked up a package of one ingredient, organically grown raisins. 
  2. using 120 Degree F. domestic hot water and a new sponge I washed the containers.
  3. The containers are left to air dry.

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The Roadside Pi...

By: The Roadside Pie King The original plan called for candied ginger and candied rosemary. Well don't you know I brought basil by mistake? I decided to go with the flow. Please mind your eye on photos one through three, candied basil. The next step called for pealing the fresh, frozen at the peak of flavor peaches. The skins were to be discarded however they smelled so darn good I decided to pulverize them with the sugars. The still partially frozen peaches are de-stoned and sliced. By this time the candied basil has dried. The candied ginger and candied basil were combined, finely ground and set aside. The dry spices, chopped fresh basil, salt, extracts and the sugar/skin mixture were combined with the peaches. The bottom pastry was rolled out, placed into the 9" pan and the filling was added. The pie was set aside in the refrigerator. The top pastry was prepared and placed on the filled shell. The completed pie is set to chill in the refrigerator. The oven is pre-heated. Just before baking, the top of the pie is painted with egg white, and the candied ginger/basil mixture is sprinkled on top. The pie is baked till golden, (60 minutes)

 

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The Roadside Pi...

My humble interpretation. I had no dried onion. I hear tell the substitution of finely diced fresh will not taste the same. However, I can attest that these smell out of this world!  I can also guarantee this will not be the last time I make this quick easy recipe! Follow this link for the original formula. With thanks to the generosity of Norm (may he rest in peace,) a baker with a a big heart!

http://www.thefreshloaf.com/node/8903/norm039s-ny-style-onion-rollsomg-great?fbclid=IwAR1_V6lSzxVlF8KdYElefiwfcNBeFHHKpBbTiWZ7SGRTk6WcQbB1lIyzvbQ

The first comment contains the formula presented in bakers %. With my method.  Enjoy.

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The Roadside Pi...

I already posted these creations to the C.B.  I feel these first specialty pizza pies of mine desire a blog entry also.

 This morning I whipped up a batch of my IDY pizza dough by hand, scaled for two 12- inch pies (324 Grams Ea.) The plan is for a seven-hour room temperature ferment. For these special Community bake pies, I am going way off the reservation in regards to toppings. My wife requested chicken as her topping, her pie will be chicken cordon blue pizza. My pie is going to be Italian eggplant Parmigiano pizza. Smile... This is exciting!

http://www.thefreshloaf.com//files/u19111/IMG_5952.JPG

Preparation complete, oven pre-heating. All systems go

All the ingredients for both the chicken and eggplant pies ready and waiting. We are on schedule for a 4:30 PM bake. T minus 80 Minutes.  Smile...

https://www.thefreshloaf.com//files/u19111/IMG_5954.JPG

First out of the oven, chicken cordon bleu.

http://www.thefreshloaf.com//files/u19111/IMG_5955.JPG

http://www.thefreshloaf.com//files/u19111/IMG_5956.JPG

Next up on the menu, Eggplant parmigiano pizza pie.

http://www.thefreshloaf.com//files/u19111/IMG_5958.JPG

Thanks for visiting.

 My next community pie bake will be a sourdough skin, rustic pie from the country of my heritage, (Malta) Look for it in the C.B. thread!

 As promised, I submit for your approval:
 A  rustic flat bread pizza, from the island of Gozo Maltese/Gozitan Ftira/ Ftira Għawdxija. The toppings:
Olive oil, vine ripened tomato, anchovies, raw shallot rings, capers, sauteed shallots with shiitake mushrooms, garlic. and topped off with thinly sliced red potatoes. This my friends is indeed a culinary treat! The recipe is in the photos. I converted the crust (base) from a commercial yeast formula to sourdough, additionally I added my obligatory whole grains. As you can see this formula called for a very low hydration dough, which worked very well for this application.

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The Roadside Pi...

Pizza Wednesday...05/22/19
Sourdough / 10% WHOLE GRAIN
N.Y. style: Sausage, pepperoni and peppers.
So it begins....80hrs. cold ferment, 11/2 hr. bench rest prior to stretch.

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The Roadside Pi...

Sourdough crust, 10% Whole grain, (spelt & whole wheat.)

Fresh mozzarella, cooked crumbled hot Italian sausage, fire roasted red peppers and parmigiano reggiano.

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The Roadside Pi...

I learned that I absolutely can bake an 18" pizza utilizing an 18" pizza screen. Since the screen keeps the pie rigid, it can be placed directly on an oven rack or on a smaller ( in my case 16") pizza steel. With this revelation, I have reached the size cutoff point for the confines of my home oven. My sourdough crust is working very nicely this particular pie is a 24hr cold ferment. The dough was easy to stretch into an 18" skin and was not overly extendable. 10% of whole grain gives great flavor and a nice bite. Very nontraditional for Brooklyn style, but the wife gives it high marks.

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The Roadside Pi...

Please don't count me as pretentious. I truly do not have delusions of grandeur. However, I have a lot of fun putting my limited knowledge and experience to the test. When I spend hours thinking about a bake before the spatula ever hits the flour, it is like a vacation for my anxious mind. Believe it or not, even writing a halfway intelligent blog entry helps my mild anxiety. Enough about me, this morning I saw a very nice looking Turmeric sourdough Bread, at one of the bread making clubs on FB. The poster did not link or post a recipe. That was enough to inspire, Turmeric sourdough Bread, test bake #1! I am always open to constructive criticism and helpful ideas, that could improve on my own ideas. To be continued:

Kind regards, Will F.


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The Roadside Pi...

Busy night/morning.First, I am drying some of my sour culture for future generations to enjoy. Not quite dry yet coming along nicely. Next we have overnight batter, sourdough, 100% whole grain waffles. (Whole wheat, spelt and rye) with no added sugar. You can not buy these for any price! Light as air and the whole grains give a natural sweetness! Still to come sourdough English muffin dough is fermenting as we speak! Last but not least, the main attraction,Whole grain Oat porridge bread. The bread has been cold fermenting since 9PM last night, set for a 9PM bake tonight!  food and indoor table, food and indoor  food  food and indoor  food  food

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