The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

The Roadside Pie King's blog

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The Roadside Pi...

While we all love a nice crusty loaf of bread. Pillow soft buns with nary any crust at all have a place too.

Friday night dinner.
Mississippi chicken on fresh, home made pillow soft buns.

The Roadside Pie King

 

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

Please turn your attention to Hollands' North sea coast, Friesland, one of the Netherlands' northern provinces. Alongside world-famous Dutch cheeses like gouda and edam, there is the signature Frisian Gingerbread. This 100% "quick" rye bread, was often times steamed in a water bath rather than cooked in a dry oven. Here is my interpretation of

 Stanley Ginsberg's formula

Visit The Pie king at the link below for more information and photos.

 

Good Cooking for the Heart and Soul

 

 

 

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

Formula note: The final dough flour: The 1/2 white bread flour is just that, 1/2 white and 1/2 whole wheat. Making the flour 5 oz white and 5 oz. whole wheat. Along with the other flours. The combined flours are mixed with the proper percentage of water, then to rest.

The Roadside Pie King

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

After a couple of really good attempts to recreate a Brooklyn style pizza, I had a couple of disasters. Trying to slide a 16" dough disk onto a 16" steel proved to need more precision than I could muster.  I was ready to quit, when my wife reminded me how good the pies were before I got the steel. On her advice I combined the two methods. Pizza screen on the steel.

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