The Roadside Pie King's blog

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!

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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.

This proformance will be done as it happens, live without a net. For better or worse, success or failure that is my way. Smile...

Phase 1

The rye sour.

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

Today's bake consists of two separate and distinct phases.

Phase #1 - The Mozzarella

Phase #2 The bake

Phase one is fresh mozzarella. This formula is 80% the ingredients going in. The other 20% boils down to (pun unintended) experience pulling/shaping the balls. My end game needs practice. Very pleased with my first crack at this!

launchpad pre-bake-off systems (ingredient) check off.

Faiccos Italian specialties (Bleecker street Greenwich Village) homemade sweet & hot Sopresatta

Imported sharp Provolone

Imported Sicilian Caciocavallo

No name low moisture mozzarella, I saw some sandwich-ready slices of the mozzarella on the counter. I asked, Boars head? He replied, no. I asked for a pound. He came out with an unmarked loaf about 2/3 the size of a Grande loaf of whole milk. Don't you know, with my big mouth was embarrassed to ask the brand! Grrr.

The dough is 19 hours into the cold ferment. even with a well-oiled top, the plastic moved and the dough got cold burn. Grrr. I flipped it on the oiled 16X16 well covered to continue the cold ferment/retard.

The main ingredient check, all systems go!

Bake-off at "T" minus sometime this afternoon. Smile...

I Like to have fun with my baking. (I am easily amused)

Inspired by, the pizza bible. However, this bake morphed into something completely different. Thick Brooklyn style. Specifically Armondo's, Canarsie-Brooklyn, Rockaway Parkway. (L train station) Thick Sicilian pizza.

The sfincione Palermitano is born. AKA, It's hip to be square

18X12 half sheet pan. 1,100 grams of dough. Three-day dough: Day one starter refresh/build. On day two, mix the final dough. 28 hr. cold ferment/Two hr. room temperature final proof. I realized I was out of barley malt. I substituted 2% Brown sugar. The rest is as written

This performance is coming to you live, from Greenwich Village- Manhattan N.Y.C. ETA to bake & update

"T" minus 30hrs. 

Very nice bread, completed from converting the wheat sourdough starter to an active rye starter to out of the oven in less than 12 hours. The bread is soft and mildly sweet. The perfect vehicle for a nice spreadable butter, low lighting, and conversation! The flour makeup for this bake (for all intents and purposes) checks all the boxes for the C.B. clocking in at 48.3% whole stone-ground rye. 

 I started in the morning at 10:00 AM by feeding my already freshly, refreshed wheat liquid starter 1:1 with half AP flour and half rye. After four hours and a good rise, I fed the hybrid starter at 100% hydration with 100% rye flour. After three hours I could notice only very little activity. to my great relief, at the 3.5-hour mark the now (for all intents and purposes) 100% rye starter had doubled! 

 In truth, one could use a rye discard starter since there is plenty of commercial yeast to provide lift! (Which was achieved nicely!)  

 Please enjoy the pictorial record of my interpretation of what a before-dinner bread should look & taste like. Please feel free to share your true thoughts both good and critical. Additionally please feel free to use and share the formula freely! This formula here is the final draft and includes all the ingredients and steps used. The post in the C.B. discussion is the work in progress rough draft.