The Roadside Pie King's blog

The tail of the tape
75% semolina 
25% sprouted whole wheat 
100% hydration 
1.3% IDY
2% Salt
1.25% Honey 
8% olive oil
8% Butter
Par-baked 12 minutes at 450° F
Build to follow.

Edited to add one more important parameter, the mix.

Hand mixed, two stretch and folds. Cold retard/bulk fermented 48 hrs. 2.5 hours warm to room temperature/ proof. 

I invented this cookie dough formula myself! 

Pumpkin, cottage cheese,  Almond flour cookies 

Ingredients:

Dough

3/4 stick unsweetened butter(softened)

1 cup Monk fruit sugar 

1 cup whole milk cottage cheese ( blended until smooth)

1/2 cup (122 g) pure pumpkin puree 

2 TBs pumpkin spice 

1 tsp vanilla extract 

3 LG. Eggs

1 1/4 cup extra fancy semolina (150 g)

1 1/4 cup Almond flour ( 159 g)

1 tsp baking powder 

Pinch salt

Icing

These turned out well. My wife ate them without complaining. 214 cal. 18 g Protein.

I'mI am within 100 g of two perfectly squared loaves.

Crostata di pasta frolla, integral senza zuccero. 

(Italian whole wheat, short pastry tart. No added sugar)

Two beautifully par baked Brooklyn Sicilian pizza bases. Using the Bellucci method. These will be cooled, then frozen for use at a later date.

86% whole grain sourdough country Pullman loaf bread.
Whole wheat - 70%
Prefermented high gluten flour - 14% (100% hydration)
Dark Rye - 10%
Whole Spelt - 10%
Purple Barley - 10%
Water 73%
Salt 2%
Honey 6%
Olive oil 6%

Total final dough - 2400 grams 

I sliced my finger good on the sharp edge of the Pullman cover.

Most excellent results. Not as perfectly squared as some I see here. Very nice just the same. 

The bake time @ 425°F 45 minutes. The same as yesterday. 

1. Lower the hydration to a more manageable percentage. While keeping a moist delicious texture.

2. The first test bake in a Pullman loaf pan 

   Note worthy attributes

   1. All of the white flour is high gluten 

   2. All of the white flour is pre fermented.

   Phase #1 The autolysis. observation 

   The dough after the initial mix looks much drier. Albeit clay like.