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The Roadside Pie King's blog

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The Roadside Pi...

 He needs steak and potatoes too!

 #NYCUTSTEAK

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The Roadside Pi...

Phase 2, will debut a radical new steaming method. Stop back later for the 411!

Phase 1, Straight dough baguettes

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The Roadside Pi...

Hello, Friends.

I hope this blog entry finds you all well and your kitchens stocked. This weekend we Falzons, had a zoom family reunion. I setup a prep station and baked while I reminisced. It was a true NYC emigrant extravaganza!  Ravioli brought to NYC by our southern Italian pisani. At the very same time Bialy the not so famous cousin to the well known bagel! Enjoy!

 Post script:

The Bialy recipe is from our friend Stan's book, Inside the Jewish bakery (recipe by Norm Berg.) Sadly the hard copy book is out of print and quite pricy. Happily, sections of the book are available on Amazon for just a few bucks! I can attest, the price of the bagel and roll section is worth it just for this bialy recipe alone!

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The Roadside Pi...

The  long cold Autolyse.

 With the nice result of my last 65% hydration sourdough baguette bake. I was exploring an easy, yeasted, slightly higher hydration baguette formula to mess around with tomorrow. I came across this one, posted by dmsnyder. I quickly began the autolyse. Of course I made the obligatory changes to the dough weight and method, ala The Roadside Pie Kings preferences and idiosyncrasies. This is the finalized version of the formula, it incorporates my exact step by step procedure. 

Link to dmsnyders original post

 

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The Roadside Pi...

The formula for this bake is based on Hamelman's Vermont sourdough, scaled to yield 3 Baguettes at 400 grams. The modus operandi, is as follows. 

The day before:

12:00 PM - Levain build #1

  6:00 PM - Levain build #2

The day of:

5:00 AM - 1 Hour fermntolyse (Flour, Water and Levain)

6:00 AM - Add in the salt, spin in the Bosch mixer ( 5 Minutes # 2) Rest in the Bosch bowl covered for 5 Minutes.

6:05 AM - Spin for 5 Minutes more at #2

6:10 AM - Move the now cohesive/elastic (yet sticky) dough ball to the straight sided, oiled fermenting container. Allow the dough ball to ferment at room temperature, until doubled in volume. (2Hrs. with one set stretch/fold at 45 min.)

8:10 AM - Move the dough, still in the container to the refrigerator for the retard.

9:10 AM - Turn the dough ball out and scale to 1 600G and two 300G balls. On a lightly floured work bench, shape 2 300G Baguettes and 1 600G boule. Cover the loafs and return to the refrigerator for cold proof. 

2:00 PM - Pre heat the oven to 500F. at 2:30 PM add a steam source. (The baguettes did not seem well proofed at this point.) I moved them to the now warm kitchen to accelerate the proof. The boule looked fine and stayed in the refrigerator. 

3:00 PM - Lower oven temp. to 450F.Slash/sprits and bake the baguettes. Set to cool.

3:25 PM - Slash/sprits and bake the boule straight from the refrigerator. Set to cool. 

The goal was to have fresh, cooled baguettes for dinner. I love it when a bake works like clock work! (More or less)

NYC street food for dinner. Let's over complicate sausage and peppers, with homemade baguettes and a boule just for fun!
1. The pre-shape
2. The final shapes
3. Now for a long slow cold ferment, shooting for a 3:30 PM bake.
4. Two bats and one ball, out of the oven.
5. Phase two of the "Street Food" bake. Getting down to the meat of the matter!

#NYCStreetfood

Pre-shape

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Final Shapes

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Self explanatory

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The meat of the matter

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Add some color

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Obligatory crumb shot

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The culmination of a well planned bake.

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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...

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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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