The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

The Roadside Pie King's blog

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The Roadside Pi...

Regarding Enzo's pepperoni versus Rosa Grande. Enzo's wins, way less greasy no need to microwave. Just the right amount of grease. Smile. Closing thought I need to get that bar stool guy to stop around my way. I will make him a pie to knock his Brooklyn accent back into last month!

Nice even playing field. If you want a nice result, you have to pay attention at this juncture.
Now that is a nice stretched skin
Oven ready

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The Roadside Pi...

I could not let stand the poor results of this morning bake. Let's hope the Goddess Fortuna Redux, takes mercy and leads this bake safely home! 

P.S.This is what a 25% increase looks like. I'll be back once the buns are safely on the cooling rack. Smile...

These bad mama-Jama's Are ready to go! Pre-heat, steam, and bake-off! 

Perseverance, determination, commitment, and courage-those things are real. The desire for redemption drives you.

Michael Phelps

There was a malfunction with the two longers ones. They did not fall centered in the baguette pan. Moving them proved to be a mistake. Alas, let's leave that for another discussion, now is the time to revel in victory! 

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The Roadside Pi...

The dough has been mixed using my Traditional baguette, bosch specific method. We are now in bulk ferment. I find it very helpful to have my tiny work station ready and organized. 

 since we know that 1,680 grams of dough equal approximately 1.68 liters, we can calculate a 25% increase to be approximately 2.1 liters. The progress will be checked in 60 min. from the start of bulk. 

After 105 minutes at 76 degrees F., the baguette dough is showing good fermentation. Not only is the volume increase very close to 25% the top view shows a slight but pronounced dome, the corners are pulling away from the sides, and air bubbles are visible. 

The dough was divided, and pre-shaped 3 at 560 grams. The final shape will be long batards. 

After 7 Hrs. of cold retard/proof, here we have the three long batards and one Asciugamano. While searching the fresh loaf archives I happened on the DMsynider formula for Asciugamano, I decided to give this obscure Italian bread a go! Actually, the Asciugamano is a blank to help hold the batards during the proof.

From the looks of things, we seem to be slightly over-proofed, not grossly, however. 

Wow! What a letdown, I could kick myself! I neglected to turn down the oven temperature, after purging the oven for the second 13 minutes of bake time. I only checked on them once, 10 minutes in. This is the sad result. Over proofing notwithstanding, this would have been a pretty okay bake! 


Closing thoughts.

1. The shaping turned out rather well, especially for the seeded bats. 

2. These are the size I have been trying to emulate! The Italian batards from the Prenice brothers bakery, made famous by Sonny's Hero shop. 

3. Had I ended the bulk only 15:00 minutes earlier I am fairly certain these bats would have burst open. 

4. I am glad I proofed these seem side up. The dough had begone to dry out. I will have to dampen the flour sackcloth cover, next time.

5. True that! Plenty of time for counting, when the deal is done! 

The Roadside Pie King's picture
The Roadside Pi...

presentando pasta madre, signorina Valentina, Bria. La figlia del signor Slow-Mo.

(presenting mother dough, Miss Valentina, Bria. The daughter of Mr. Slow-Mo)




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The Roadside Pi...

The Roadside Pie King's picture
The Roadside Pi...

1. To pair down a small surplus of Whole wheat flour, two loaves of approachable bread. "Wonder-Full bread"

2. Four Baguette formula. 

The fun begins tonight with W.W. levian build, and baguette dough. 

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The Roadside Pi...

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! 


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