The Roadside Pie King's blog

The main players:

KA Sir Lancelot high gluten flour - 60%

Great River Milling dark rye flour - 40%

total hydration - 69%

Day One: The rye sour build 

Stage #1 - 6 hours

Rye mother at 100% hydration

Rye sour at 80% hydration

Rye sour build #1

I found my forum post Matera bread. I share the link to preserve the record of to date one of my best bakes ever!

Matera bread

The formula:

General Mills extra fancy Durum wheat 500g - 100%

Water                                                            520g - 104%

Instant yeast.                                               2.5g  -    .5%

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!

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!