The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts

The Roadside Pie King's blog

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

Next week we will be celebrating my daughter Valerie's 23rd birthday. I asked her what she would like me to make for her. She  said, she wanted to help me try and make my moms Pastizzi to keep the family tradition going. I got the recipe from my sister and did a test run. We will need to  adjust a few things next week.

1. salt and pepper they were bland.

2 The shaping needs lots of work

The Puff pastry ( The hardest part) I was pleased with, It was light and flaky. I think Valerie will have her birthday wish come true!

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

Will slick Method 100% naturally leavened, white  Maltese bread.

Flour 100% ( Including flour from starter )

Starter 33% ( 100% hydration )

Water 67% ( Including water from starter)

Salt 1.6%

Sugar 2.5%

Butter 2.5%

Milk 1 TBS @ 600G total flour

The final dough was built with two additions of flour and water keeping the braum at near 100% Hydration. Then the addition of the remainder of flour and the other ingredients.The final dough was kneaded into a fairly smooth elastic ball, then fermented till nearly doubled with one stretch and fold after about two hours. the fermented dough was shaped and proofed till near double then baked at 475f for 30min.  total time from start to bake about 11hours.

Will

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

I don't want to hijack Kathleen's thread any further so I will Blog about my first attempt at at sourdough starter.

It's day four about 4hours before I was scheduled to discard all but 1/4 cup and start feeding 1/4 cup water & 1/4 cup A.P. flour. Two TFL members who's advice I respect felt that the starter had already peaked so I fed Slow Moe early. On a whim I used the discard in a formula for white bread I have been making regularly. We will see how it turns out. Here is Slow Moe two hours after his first white flour feeding He is growing nicely! I will give him a stir before bed and feed him tomorrow.

 I checked on slow Moe at around 7:00P.M. Last night To my surprise the bubbles were gone and he went completely flat. Oh my! I gave him a stir he smelled pretty much the same. Not a bad smell at all but hard for me to describe. I gave him another stir at 10:00P.M. At 8:00A.M. this morning There was no change, smell was not unpleasant. No activity at all the mixture looked very thin. I decided to go on my gut and feed slow Moe again. Happy right after his second white four & water feeding Slow Moe was bubbling once again. I was so perplexed that slow Moe was inactive I did not take any photos. Here he is at 10:20A.M. today. That's my boy!

DAY 5

DAY 5 TOP

Here is aside by side crumb shot of the bead I made using the discard from Slow Moe before his first white flour feeding, and whats left of a bread I made Sunday. I used the exact same procedure on both. Except I used only 1/2 teaspoon of yeast on the slow Moe bread. After setting aside 1/4 cup of slow Moe I weighed the rest at 64grams. I assumed a 100% hydration so I add 32g less water and 32grams less flour in the finale dough. You can see that the Slow Moe bread has a more open crumb. Nice! I would not expect a very open crumb this being a very low hydration dough. I can not say for sure if it was Slow Moe that made the difference, But I can not say it was not.

 New entry 4:00PM 01-20-10

I was busy most of the afternoon today, work sometimes gets in the way of my hobbies. Slow Moe looks like he needs a feeding. Very liquidity and not as many bubbles. discard all but a 1/4 cup and fed a 1/4 cup flour and a 1/4 cup spring water. At the next feeding in 8hours I am going to use grams instead of volume. I am going to a three times a day feeding. Seems to me Moe is going though his meals quite fast!

 Here's a photo before his 4P.M. feeding.

 

New Entry 01-21-10 Day six

Last night at 11:00 P.M. It looked to me like slow Moe had peaked again, and began to reseed. Remember This is my first try at this so I have no idea how it should smell or look like I am going on my gut. Moe had a nice smell but I could not put my finger on it. So I asked my wife to take a whiff. It took a min. to convince her then she did. She said right away it smelt like beer. This made me very happy. OK so now I took about 58 grams of Mow mixed with 58grams of water and 58 grams of flour. Mini help! right after I mixed it up it lost that nice smell. It just had a faint smell of flour. I checked in on Slow Moe before I went to bed some small bubbles he had  no smell. Boo Hoo. So now Moe is a lot thicker I was using 120% Hydration without knowing it. ( Thanks Mini) I think I may have slowed the process down with my enthusiasm. Its been 12 hours now and there are bubbles but not near as much as yesterday and still no nice aroma. I am going to stir him once or twice till tonight then feed him in another 12hours.

Here's what he looks like today

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

Started this bake last night at 7pm. I was done at Ten A.M. this morning. Mixed Berry braids for the shower and my staff. Chocolate raspberry Braid for the shower. Three loafs of Maltese Bread for my sisters I slashed there first initial on them. All in all I am a Happy baker. My wife was not so happy she had to lug the stuff with her and wait for the chocolate braid to be done.

Will

Pages

Subscribe to RSS - The Roadside Pie King's blog