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The Roadside Pie King's blog

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The Roadside Pi...

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

This is a comprehensive look at my freezer batch method! Dough formula and sauce recipe included!

 

The complete New York style, dough formula (one ball) and freezer batch sauce recipe are included in the presentation! Enjoy!

 

 
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The Roadside Pi...

Here we have a signature Roadside Pie King bake. The hallmarks of which are, the final product looks impressive, yet the result is relatively easy to accomplish. 

 This pie features, pasta frolla (Italian sweet short pastry) filled with homemade from scratch chocolate cream (pudding)

Enjoy the photo montage...

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The Roadside Pi...

 He needs steak and potatoes too!

 #NYCUTSTEAK

 food and indoor

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The Roadside Pie King's picture
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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 one or more people, people sitting, table, indoor and food

 dessert, food and indoor

 

 

 dessert, food and indoor

 food and indoor

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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 Pie King's picture
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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