The Roadside Pie King's blog

https://goodcookingfortheheartandsoul.blogspot.com/2017/09/roasted-delicata-squash-pie.html

https://goodcookingfortheheartandsoul.blogspot.com/

100% whole wheat Irish soda bread 

Hello, friends,

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.

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!

By Will F.

• 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

• 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.

  https://goodcookingfortheheartandsoul.blogspot.com/2017/09/lemon-cake-challenge-accepted-and-met.html

Very Berry Pie

By, Will Falzon

Ingredients

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

    

Instructions.

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.

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. https://goodcookingfortheheartandsoul.blogspot.com/2017/09/rose-levy-beranbaums-nyc-deli-jewish.html

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.

Ingredients:

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%

Sponge

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.

https://goodcookingfortheheartandsoul.blogspot.com/2017/08/100-whiole-grain-rye-tang-zhong-method.html

https://goodcookingfortheheartandsoul.blogspot.com/2017/08/yesterday-my-bride-was-going-to-be-out.html -  Follow this link for the full pictorial guide. 

I was looking for a nice pie recipe and came across this old post. 

http://www.thefreshloaf.com/node/19545/apple-pie-dream-pie-crust-realized

I followed evth, pretty much verbatim. With only a few changes. I used "only" three sticks of butter in the pastry and apple cider vinegar instead of champagne vinegar. For the filling I used tapioca flour, instead of corn starch. 

I am busting, this is the best pie I ever made! Like evth said, the dough rolled out ridiculously easy. The filling was straight forward. 

I have not cut into it yet, waiting for my wife to get home. However the smell and look of this is out of this world! The pastry is very flaky. The only fail, I made a mess fluting the crust. Next time I will do better. All and all now that its done, it does not look to bad. Smile.

Total Flour – 100% - 560G

Total Liquid - 64% - 360G

Mother:

100% Hydration Whole Wheat starter.  480G

(Flour Red W.W. – 240G, /Water 240G)

Finale Dough:

Flour White W.W.  – 320G

Whole Milk – 120G

Butter – 60G

Honey – 40G

1 egg – 54 G

Salt – 8 G

Procedure: 

1.    Combine the well fed mother with the rest of the Ingredients.

2.    Turn dough out onto a well-floured surface, kneed until a smooth elastic ball is formed.

3.    Set aside to rise in lightly oiled bowl, until doubled.

4.    Separate the dough into 12 equal sized balls allow to rest for 5 minutes.

5.     Shape into buns by pulling the dough tight.

6.    Set aside on a parchment lined baking sheet covered with plastic, for 20 minutes or until puffy.

7.    Gently flatten each bun slightly. Cover and set aside to proof for 30 minutes or until doubled.

8.    Brush buns with egg wash and sprinkle with sesame seeds. (Optional)

9.    Bake in a preheated 375 degree oven for 20 minutes.

40% W.W. English muffins

Hello friends, the aim for today’s experiment, will be to modify an existing recipe, (http://www.cooksrecipes.com/bread/english-muffins-recipe.html,) to create a formula for 40% W.W. English muffins.

Formula:

The Will Falzon method, 40% W.W. English muffins

Ingredients:

Milk (I used unsweetened Almond) 370G                      61.6%

Water                                                     120G (Divided)    20. %

W.W. Flour                                             240G                     40. %

 A. P.  Flour                                             360G                      60. %

Yeast                                                        21G                         3.5%

Melted Butter                                        32G                          5.4%

Sugar                                                          4G                          0.6%

1 Lg. Egg                                                  (60G)                        10%

Salt                                                               4G                          0.6%

Vinegar                                                        4G                          0.6%

Corn meal (As needed)

Method:

1.    The Autolyse

Combine milk, 70G water and all the flour, till the flour is completely wet. Set aside to rest covered for 1 Hour.

2.    Combine yeast, sugar and the remaining 50G of water at 100Deg.F. Mix well, allow to rest for 5 minutes, till frothy.  Incorporate the yeast mixture well into the autolysed dough. Cover and set aside.

3.    In a small bowl combine the melted butter, 1 egg, salt and vinegar. Once cooled, incorporate the egg mixture into the dough. Mix well.

4.    Allow the dough to rest for a few minutes. While still in the bowl work the dough with very wet hands for a few minutes, until a shaggy dough ball is formed. At this point the dough will be very wet and unmanageable.

5.    Cover with well-oiled plastic wrap and a dish towel. Set aside to rise in a warm draft free place.

6.    At 15 minute intervals, preform stretch and folds at the four corners. Continue for one to one and one half hours, until the dough achieves enough strength for a “window pane” to be pulled.

7.    At this point, coat your work surface generously with corn meal. Begin to preheat the griddle to medium heat (350F).

8.    Turn out the dough on to the work surface, coat the top with corn meal.

9.    Using your preferred method, roll out the dough to a thickness of ½ inch.

10.                      Using a cookie cutter or jar lid cut out 16, 3inch muffins.

11.                      Place the muffins on the griddle and cook for 7 minutes on each side. Or until they are well browned and the sides are stiff.

Today’s exercise was mostly a success. However, I rolled out the dough much to thin, (1/8th”) so most of the muffins are way too small. Also I feel the muffins need a little more sweetness. Next week when I revisit and tweak the formula, I will eliminate the sugar and substitute 3 TBS of raw wild flower honey. Also I used almond milk because I realized I did not have enough cow’s milk.