The Roadside Pie King's blog

Totals

Flour - 1436

High gluten bread flour 14% - 690g -  50%

Whole Rye - 470g - 33%

Whole Wheat - 248g - 17%

Water - 1084g - 75%

Salt 36 g - 2.5%

Barley malt syrup - 40 g - 2.8/%

Rye sour 

Whole Rye - 282g

Water - 226g

Mother @ 100% - 56 g

Final Dough

Bread flour 690g

Whole wheat flour - 248g

Whole Rye flour - 188

Water - 830g

Barley malt syrup - 40 g

Salt - 36 g

I am pretty happy with this formulation. Time to lock in the par-bake timing. Then I will move on to scaling to a larger sized pie. 

Lumpy ( I named the dough) is almost ready for the oven. 

Four pack.

For the photo montage process, and the formula 🔗 follow the 🔗 below 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 👇 

https://www.thefreshloaf.com/node/76111/todays-exercise-i-will-attempt-final-challenge-included-ka-big-month-bread 

I couldn't be happier with the final product. Moist, not overly sweet, rich, and fudgey. 

From King Arthur's big month of baking series.

Lunch time - Brooklyn Sicilian.

9 X14 par-baked, pan fried. High hydration formula (100%). Stanaslus whole & ground tomato base sauce. Boars head deli sliced mozzarella.

I had forgotten, I made a fruit flavor pairing chart in PDF form. Enjoy!  https://drive.google.com/file/d/1e7OUQtcafe8RnnMJDitwFKp4jRJtKJ6L/view?usp=drivesdk

Experimental formula 

100% Strong Flour 240 g

           100% Water  240 g

1.2% Instant Yeast.    3 g

                 1.8% Salt    4.5 g

                          Sugar 3 ts 

                       Olive oil 2 TBS

          Unsalted butter 1 TBS

Formula 🔗 👇 

https://mission-food.com/wprm_print/flammkuchen-tarte-flambee-german-pizza-with-bacon-and-onions

From Wikipedia, the free encyclopedia
Flammekueche

Formula courtesy of Ian Island66, by way of Tom Passin.

🔗 To Ian's blog post 

https://www.thefreshloaf.com/node/75349/uzbek-sourdough-flatbread

The bake went pretty much verbatim to Ian's blog instructions. I am happy with the outcome. I used rehydrated onion for my topping.