The Roadside Pie King's blog
Freezer batch N.Y. Style dough and sauce
This is a comprehensive look at my freezer batch method! Dough formula and sauce recipe included!
The complete New York style, dough formula (one ball) and freezer batch sauce recipe are included in the presentation! Enjoy!
Sweets for the sweet. Pasta frolla, black and white swirl pie
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...
Same day bake, straight dough baguettes
Phase 2, will debut a radical new steaming method. Stop back later for the 411!
Polish town of Białystok/Sothern Italia/NYC
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:
New York City Street Food.
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
Sourdough Pie Pastry
Here you have it pie lovers the complete unabridged Pie King method. Enjoy!