The Roadside Pie King's blog

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.

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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.

By: The Roadside Pie King The original plan called for candied ginger and candied rosemary. Well don't you know I brought basil by mistake? I decided to go with the flow. Please mind your eye on photos one through three, candied basil. The next step called for pealing the fresh, frozen at the peak of flavor peaches. The skins were to be discarded however they smelled so darn good I decided to pulverize them with the sugars. The still partially frozen peaches are de-stoned and sliced. By this time the candied basil has dried.

My humble interpretation. I had no dried onion. I hear tell the substitution of finely diced fresh will not taste the same. However, I can attest that these smell out of this world!  I can also guarantee this will not be the last time I make this quick easy recipe! Follow this link for the original formula. With thanks to the generosity of Norm (may he rest in peace,) a baker with a a big heart!

I already posted these creations to the C.B.  I feel these first specialty pizza pies of mine desire a blog entry also.

 This morning I whipped up a batch of my IDY pizza dough by hand, scaled for two 12- inch pies (324 Grams Ea.) The plan is for a seven-hour room temperature ferment. For these special Community bake pies, I am going way off the reservation in regards to toppings. My wife requested chicken as her topping, her pie will be chicken cordon blue pizza. My pie is going to be Italian eggplant Parmigiano pizza. Smile... This is exciting!

Pizza Wednesday...05/22/19
Sourdough / 10% WHOLE GRAIN
N.Y. style: Sausage, pepperoni and peppers.
So it begins....80hrs. cold ferment, 11/2 hr. bench rest prior to stretch.