The Roadside Pie King's blog
Rye sour build #1
The ancient bread of Matera
I found my forum post Matera bread. I share the link to preserve the record of to date one of my best bakes ever!
Parigina - Neopolatan stuffed pizza
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!
Jewish Sour Rye
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.
Traditional Sicililano sourdough 100% semolina bread.
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
Pizza Caprese Fresca.
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!
