The Roadside Pie King's blog

This is a comprehensive look at my freezer batch method! Dough formula and sauce recipe included!

Here we have a signature Roadside Pie King bake. The hallmarks of which are, the final product looks impressive, yet the result is relatively easy to accomplish. 

 This pie features, pasta frolla (Italian sweet short pastry) filled with homemade from scratch chocolate cream (pudding)

Enjoy the photo montage...

 He needs steak and potatoes too!

 #NYCUTSTEAK

Phase 2, will debut a radical new steaming method. Stop back later for the 411!

Phase 1, Straight dough baguettes

Hello, Friends.

I hope this blog entry finds you all well and your kitchens stocked. This weekend we Falzons, had a zoom family reunion. I setup a prep station and baked while I reminisced. It was a true NYC emigrant extravaganza!  Ravioli brought to NYC by our southern Italian pisani. At the very same time Bialy the not so famous cousin to the well known bagel! Enjoy!

 Post script:

The  long cold Autolyse.

Image

The formula for this bake is based on Hamelman's Vermont sourdough, scaled to yield 3 Baguettes at 400 grams. The modus operandi, is as follows. 

The day before:

12:00 PM - Levain build #1

  6:00 PM - Levain build #2

The day of:

5:00 AM - 1 Hour fermntolyse (Flour, Water and Levain)

6:00 AM - Add in the salt, spin in the Bosch mixer ( 5 Minutes # 2) Rest in the Bosch bowl covered for 5 Minutes.

6:05 AM - Spin for 5 Minutes more at #2

The Roadside Pie king method

Here you have it pie lovers the complete unabridged Pie King method. Enjoy!

Day 1: 08/07/2019

10:00 A,M. Eastern Daylight Saving Time (GMT -4)

1. I decided on the dried fruit I will be using. I had some dried dates on hand and I picked up a package of one ingredient, organically grown raisins. 
2. using 120 Degree F. domestic hot water and a new sponge I washed the containers.
3. The containers are left to air dry.