The Roadside Pie King's blog

These turned out well. My wife ate them without complaining. 214 cal. 18 g Protein.

I'mI am within 100 g of two perfectly squared loaves.

Crostata di pasta frolla, integral senza zuccero. 

(Italian whole wheat, short pastry tart. No added sugar)

Two beautifully par baked Brooklyn Sicilian pizza bases. Using the Bellucci method. These will be cooled, then frozen for use at a later date.

86% whole grain sourdough country Pullman loaf bread.
Whole wheat - 70%
Prefermented high gluten flour - 14% (100% hydration)
Dark Rye - 10%
Whole Spelt - 10%
Purple Barley - 10%
Water 73%
Salt 2%
Honey 6%
Olive oil 6%

Total final dough - 2400 grams 

I sliced my finger good on the sharp edge of the Pullman cover.

Most excellent results. Not as perfectly squared as some I see here. Very nice just the same. 

The bake time @ 425°F 45 minutes. The same as yesterday. 

1. Lower the hydration to a more manageable percentage. While keeping a moist delicious texture.

2. The first test bake in a Pullman loaf pan 

   Note worthy attributes

   1. All of the white flour is high gluten 

   2. All of the white flour is pre fermented.

   Phase #1 The autolysis. observation 

   The dough after the initial mix looks much drier. Albeit clay like.

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.