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The Roadside Pi...

Weekend bake Rustic Bread: 12/16/17 - 7:00A.M.

 This is a lean bread recipe, that uses a preferment. Using a preferment, maximizes flavor, the long ferment also minimizes the amount of yeast needed.

Step #1 The preferment flour and water are mixed together and allowed to rest for 15 min. 

Step #2 The salt and yeast are added into the flour and water. The preferment dough is kneaded a few times to combine all the ingredients.

Step #3 After 10 hours the preferment has expanded nicely. 

Step #4 The final dough flour (, 10oz. bread, 3oz. spelt and 3 oz. rye) are combined and rested for 20 min. after which the remainder of the final dough ingredients are added in.  

Step #5 The preferment is cut into small pieces and ready to add into the final dough.

Step #6 After 15 minutes of vigorous kneading by hand, a nice elastic dough is achieved.

Step #7 The final dough is placed into the oiled fermenting container for the bulk ferment.

Step #8  After 2 hours of bulk ferment and two letter folds. the dough is ready to divide and pre shape.

Step #8 The risen dough is gently cut into two 778 gram pieces. Both pieces are shaped into balls with the skin pulled tight.

Step #9 The pre- shaped dough is left to rest for 20 minutes.

Step # 10 The relaxed pre-shaped balls are gently rolled into their final torpedo shapes, covered and set to proof.

Step # 11 The loaves were slashed, albeit poorly, the tops egg washed. Then they were placed in the preheated oven. 

The Roadside Pie King

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The Roadside Pi...

Time to bake the bread: Experamental formula development.
Three whole grain Bread. Using very little packaged yeast.
Farmer ground half bread flour - 250 grams ( high-extraction flour ( T85))
Spelt flour - 100 grams
Rye flour - 100 grams...
Whole wheat four (White) - 100 grams
Hydration - 52.7 %
yeast total 3/4 teaspoon
Salt - 12 grams
Water 290 grams
1. 24 hour + at room temp. Sour Biga
2. Water roux
3. long bulk ferment.
The dough after mixing was very wet. Very hard to work. After the first hour bulk ferment and two stretch and folds it is looking better.

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The Roadside Pi...

100% whole wheat Irish soda bread 

Hello, friends,

Today's bake is a Jane Mason, inspired, 100% whole wheat Irish soda bread. Boy they don't call it quick bread for nothing! If you are interested in Ms. Masons, original formula, you can find it on her web site. Virtuous Bread

My interpretation, is a hybrid of the white flour soda bread I make and Ms. Masons formula. The following are some of the extras I added.

 1. Baking powder

2. Caraway seed...
3. Orange zest
4. Butter
5. Raisins and dry cranberry
6. Egg
7. Greek Yogurt
8. Black strap molasses
The bread is out of the oven cooling, the house smells divine!
The photos:
1. All the ingredients and implements, assembled in my tiny kitchen.
2. The fat (butter) cut in and the liquid added; ready to mix.
3. all the ingredients incorporated and the dough shaped.
4. Out of the oven, smelling great. After dinner my official taster, (wife) will get the first slice!

5. Update: The crumb shot!This is a keeper! I am Very happy with this healthier, whole wheat soda bread. In fact it is so good, It can totally replace my white flour version. 100% whole wheat Irish soda bread

By Will F.

Ingredients Dry 
  • 650 Grams White Whole Wheat Flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 TBS. Caraway seed
  • 2 TBS. Orange zest
  • 4 TBS. butter
  • 1 cups raisins & 1 cup dry cranberry

 Ingredients Wet
  • Egg beaten
  • 450 grams reduced fat butter milk
  • 150 grams plain whole milk Greek yogurt
  • 1 TBS. Black strap molasses  
  • Directions
  • In a big mixing bowl, combine flour, baking powder, soda, salt, caraway seeds and orange zest
  • Cut in butter until it reaches a coarse meal consistency. I used a pastry knife.
  • Add raisins and cranberry
  • Combine liquids separately. Add liquids to dry ingredients.
  • Mix until a soft dough forms. At some point it will become hard to stir it, and it will be better to use your hands. Kneading the dough is the best way to combine all the ingredients completely. The dough will be sticky, use wet hands to keep it from sticking. Do not add more flour. Knead right in the bowl, as little as possible to incorporate all the ingredients.
  • Shape the dough into A ball, place it on a greased cookie sheet. Flatten the ball slightly and cut an X about 1/4" deep in the top of the loaf.
  • Bake at 375 for 35 minutes, or until a knife inserted in the center comes out clean.
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The Roadside Pi...

Very Berry Pie

By, Will Falzon



  1. 2 pie crust 9” (My recipe to follow)

  2. 32 oz. Frozen mixed berries

  3. 1 Pink Lady apple, grated and squeezed dry

  4. ½ Cup Brown sugar (Not Packed)

  5. 1 Tsp. Lemon juice

  6. ¼ Cup Balsamic Glaze

  7. ½ tsp. Salt

  8. 1/3 Cup Tapioca Flour




Preheat oven to 350F. 15Min. Before the pie is ready for the oven

  1. Rinse berries in cold water, place in a large colander/strainer, over a large bowl. Let the berries defrost and release there juices. Ether, over night in the fridge, or on the counter. Reserve all of the berry juice.

  2. Add the salt and Lemon juice to the defrosted berries, allow to macerate

    for another 20min. At room temp.

  3. Reduce the collected berry juice to ¼ the original volume. You should have about two cups worth. Reduce to ¼ cup. Place the juices in a microwave safe glass, 4 cup measure. Microwave on high, 2min. at a time, stirring to release trapped air bubbles; at the 2min. Intervals.

  4. Combine the reduced berry juice, Berries, Apple, Brown sugar, Balsamic glaze and Tapioca flour. Mix well

  5. Place one pie crust in a 9” pie pan.

  6. Place the berry mixture into the pie shell

  7. Cover with the second pie pastry. Fold the top pastry under the bottom pastry and press to seal.

  8. Flute the edge of the pie all the way around

  9. Slice 6 vent holes in the center of the pie

  10. Bake in the 350F preheated oven for 1:15min. Or until the filling is bubbling at the vent holes.


Optionally, you can paint the pie top with some egg white and sprinkle with a little white sugar before baking.




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The Roadside Pi...

Today, Labor day Monday 09-04-17, I am baking a N.Y. deli rye, using Rose, Levy, Beranbaum's formula. Tomorrow, I will convert her formula, to incorporate the Tang Zung method. The Tang Zung method formula is below.



Beranbaum's N.Y. deli rye, Tang Zung method

Total Flour 563 Grams -  100%

Total water - 354 Grams - 63% Hydration 

Makes 1 loaf approximately, 2Lbs.



Tang Zung 3% of total flour - 17 Grams

8.5 Grams Rye - 1.5%

8.5 Grams All purpose - 1.5%

85 Grams Water - 15%



All purpose flour - 108.5 Grams - 19%

Rye flour             -   86.5 Grams - 15%

Water                  -  269   Grams - 48%

Yeast - 1/2 tsp.           1.6 Grams - .28%  

Sugar -                     18.7 Grams - 3.3% 

Honey -                    10.5 Grams - 1.8%


Flour Mixture

All purpose flour - 351 Grams - 62.3%

Instant Yeast - 1/2 plus 1/8 tsp. 2 Grams - .36%

Caraway seed - 2 TBS. -           14 Grams - 2.5%

Salt - 1/2 TBS.                           10.5 Grams - 1.9%


Final dough / Baking

Oil - 1/2 TBS. -                            6.7 Grams - 1.2%

Corn meal for baking pan - 2 tsp.


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