The Roadside Pie King's blog

Traditional Baguettes 12/27/2020 - Redux

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I could not let stand the poor results of this morning bake. Let's hope the Goddess Fortuna Redux, takes mercy and leads this bake safely home! 

P.S.This is what a 25% increase looks like. I'll be back once the buns are safely on the cooling rack. Smile...

Traditional baguettes, 12/27/2020 bake prep.

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The dough has been mixed using my Traditional baguette, bosch specific method. We are now in bulk ferment. I find it very helpful to have my tiny work station ready and organized. 

 since we know that 1,680 grams of dough equal approximately 1.68 liters, we can calculate a 25% increase to be approximately 2.1 liters. The progress will be checked in 60 min. from the start of bulk. 

Il viaggio del panettone 2020

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presentando pasta madre, signorina Valentina, Bria. La figlia del signor Slow-Mo.

(presenting mother dough, Miss Valentina, Bria. The daughter of Mr. Slow-Mo)

 

Big weekend of bread baking planned

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1. To pair down a small surplus of Whole wheat flour, two loaves of approachable bread. "Wonder-Full bread"

2. Four Baguette formula. 

The fun begins tonight with W.W. levian build, and baguette dough. 

Save the date! Bake in the holiday season, with Julia Childs

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Hello friends.

 At some point during the week of October 19th, I will be making my interpretation of Julia Childs Cranberry walnut pumpkin bread. this enriched "brioche" type bread has become a Pie king tradition! Maybe it will become a tradition around your way too! 

 What do you say? Take a break from sticks, I look forward to seeing all of your creations!