The Roadside Pie King's blog

Phase 1 - the bulk fermentation

Phase 2 - the pre-shape

Phase 3 - the final shaping

Sicilian semolina bread, with short fermentation biga. Same day bake. Commercial yeast leviened.

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.

Just like they do it in New Orleans!

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

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!

launchpad pre-bake-off systems (ingredient) check off.

Faiccos Italian specialties (Bleecker street Greenwich Village) homemade sweet & hot Sopresatta

Imported sharp Provolone

Imported Sicilian Caciocavallo

No name low moisture mozzarella, I saw some sandwich-ready slices of the mozzarella on the counter. I asked, Boars head? He replied, no. I asked for a pound. He came out with an unmarked loaf about 2/3 the size of a Grande loaf of whole milk. Don't you know, with my big mouth was embarrassed to ask the brand! Grrr.

Inspired by, the pizza bible. However, this bake morphed into something completely different. Thick Brooklyn style. Specifically Armondo's, Canarsie-Brooklyn, Rockaway Parkway. (L train station) Thick Sicilian pizza.

The sfincione Palermitano is born. AKA, It's hip to be square

18X12 half sheet pan. 1,100 grams of dough. Three-day dough: Day one starter refresh/build. On day two, mix the final dough. 28 hr. cold ferment/Two hr. room temperature final proof. I realized I was out of barley malt. I substituted 2% Brown sugar. The rest is as written

Very nice bread, completed from converting the wheat sourdough starter to an active rye starter to out of the oven in less than 12 hours. The bread is soft and mildly sweet. The perfect vehicle for a nice spreadable butter, low lighting, and conversation! The flour makeup for this bake (for all intents and purposes) checks all the boxes for the C.B. clocking in at 48.3% whole stone-ground rye. 

I am not sure what to think of this sandwich rye loaf. Honestly, I am disappointed. That being said, the hard crust and dense yet soft crumb taste so good with a pad of butter. At 79% whole rye, not a brick at all. Please see below, I posted some photos of my method as well as my doctored formula. The link to the translatable original formula is also included. 

 I am always open to constructive comments. Thanks for stopping by.

Kind regards,

 Will F.