I mostly make sourdough pies and pirozhki. Here’s my latest cabbage pie. If that’s something relevant to this subreddit, I can share the recipe and techniques I use
by YeastCoastPie
8 Comments
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vitaminpyd
Ooooooo
Sensitive_Fly1455
Very interested how do you do that?
YeastCoastPie
My recipe for 1 pie
500g flour
250ml water/milk
21g live yeast (cut in two if dry)
15g sugar 1 egg (whites in dough, yolk to brush before the pie before cooking)
30g butter
30g olive oil
10g baking powder
2,5ml vinegar 9%
5-7g salt
All ingredients should be brought to room temperature!
Get water/milk (50/50) to 32-35C, add all yeast, and all sugar used in recipe. Add 2-3 tbsp flour and mix well with a whisk. In a warm place leave the mix for an hour or till it’s all fluffy.
Add egg whites, half of oil. Mix. Now it’s time to gradually add your flour. Sift it well before adding every batch, feed the flour in small amounts, avoid overfeeding (dry and nonelastic dough). I add flour by couple of tbsp at a time.
I mix all the ingredients like powder, salt (or starch if I use it) with half of the flour in recipe before adding it to my dough. It’s gonna be better incorporated this way and I know I got it all in dough in case I end up using less flour.
Half way into feeding flour I add vinegar to soften the yeast flavour/smell in the pie.
Add butter when you’re almost done feeding flour. Butter should be soft and warm but not melted.
Add oil whenever you feel your dough is too sticky. However with the butter in recipe it’s probably not needed anymore and you can decide not to use all the oil.
When your almost out of flour, but it’s already not sticking to your hands too much and you can form your dough into something, start slap&fold.
Slap&fold for about 15 min
Rest for 1 hour. Your dough should increase at least 3 times. Maybe more
Work it for a little, form a ball once again.
Rest for 1 hour. Then slap&fold for a bit. If absolutely needed add a little of flour, but if done right it shouldn’t be needed. We don’t need too wet dough for a pie like this, nor too dry.
Roll out the dough, rest for 10 min under a wet blanket. Put the filling on your rested and slightly risen dough. Close the pie. Rest for 20min, brush with yolk(mixed with a tbsp of milk), rest for a bit more to let the yolk dry all lil.
Bake for 30-40 min at 180C Turn on convection when almost done.
Rest after baking for 20 min
raerawrr
Am I missing where the sourdough comes into this?🤣
lNTERLINKED
Oh my god that looks delicious. I’ve never thought to make sourdough pie dough!
Mxjjvega
Sourdough isn’t just always bread, and I love pie more than cake so welcommeeee
8 Comments
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Ooooooo
Very interested how do you do that?
My recipe for 1 pie
500g flour
250ml water/milk
21g live yeast (cut in two if dry)
15g sugar 1 egg (whites in dough, yolk to brush before the pie before cooking)
30g butter
30g olive oil
10g baking powder
2,5ml vinegar 9%
5-7g salt
All ingredients should be brought to room temperature!
Get water/milk (50/50) to 32-35C, add all yeast, and all sugar used in recipe. Add 2-3 tbsp flour and mix well with a whisk. In a warm place leave the mix for an hour or till it’s all fluffy.
Add egg whites, half of oil. Mix. Now it’s time to gradually add your flour. Sift it well before adding every batch, feed the flour in small amounts, avoid overfeeding (dry and nonelastic dough). I add flour by couple of tbsp at a time.
I mix all the ingredients like powder, salt (or starch if I use it) with half of the flour in recipe before adding it to my dough. It’s gonna be better incorporated this way and I know I got it all in dough in case I end up using less flour.
Half way into feeding flour I add vinegar to soften the yeast flavour/smell in the pie.
Add butter when you’re almost done feeding flour. Butter should be soft and warm but not melted.
Add oil whenever you feel your dough is too sticky. However with the butter in recipe it’s probably not needed anymore and you can decide not to use all the oil.
When your almost out of flour, but it’s already not sticking to your hands too much and you can form your dough into something, start slap&fold.
Slap&fold for about 15 min
Rest for 1 hour. Your dough should increase at least 3 times. Maybe more
Work it for a little, form a ball once again.
Rest for 1 hour. Then slap&fold for a bit. If absolutely needed add a little of flour, but if done right it shouldn’t be needed. We don’t need too wet dough for a pie like this, nor too dry.
Roll out the dough, rest for 10 min under a wet blanket. Put the filling on your rested and slightly risen dough. Close the pie. Rest for 20min, brush with yolk(mixed with a tbsp of milk), rest for a bit more to let the yolk dry all lil.
Bake for 30-40 min at 180C Turn on convection when almost done.
Rest after baking for 20 min
Am I missing where the sourdough comes into this?🤣
Oh my god that looks delicious. I’ve never thought to make sourdough pie dough!
Sourdough isn’t just always bread, and I love pie more than cake so welcommeeee
Banana scale noted!