Beef Brisket Pies

We bake a special batch of Hickory Smoked Beef Brisket Pies. The Brisket is freshly smoked at our local Butcher (Blackall Street Butchery)

The pies are available as a deep dish Family Pie (from Blackall Street Butchery) or as a smaller Deep Dish Pie (meal for 1).

The smaller Pies are now being offered from the Shop Front Pie warmer.

 

We consider this pie to be part of our Gourmet Range, meaning it is limited batch’s and stocks.

 

Sourdough

We offer three different styles of Sourdough.

Although it is not a product we bake daily we do accept orders of all 3 styles.

The Sourdough we refer to as “Natural Flavoured” is our popular choice. This one is normally available with our weekend bakes.

Please refer to this link before making your Sourdough Choices

If you choose the Traditional Sourdough we are currently using Wholemeal Flour.

Also depending on order quantity we may need time to develop the volume of dough required.

Of course our Sourdough can be ordered to have the  Biohawk Gluten and Allergen Digested  Treatment.

 

Sourdough and Sourdoughs

Basically we consider Sourdoughs to be 2 different main groups.

There is what would be considered a true “Sourdough”, and what we would describe as a “Generic Sourdough”.

The “Generic Sourdough” seems to be the common way most commercial bakeries go these days. So what is  a “Generic Sourdough”?

“Generic Sourdough” to us is just a regular flour dough (be it white or wholemeal) using a commercial type yeast (to leaven the dough) and Bread Dough Improver.

To give the bread a “Sour” taste an additive is introduced, be it a powder or liquid (Vinegar can even be used). This whole process can go from the flour bag and out of the oven in less than 3 hours.

This Bread is a much lighter loaf than a “Traditional Sourdough”.

To us a true “traditional” Sourdough is basically made from the ground up so to speak.

Our Traditional Sourdough (without giving too much of our process away) has a four step process.

Initially we start with a “Mother Dough”. This dough is where it all begins. We continually feed this dough and carve off a portion to mix into new Sourdough Bread dough. Just to elaborate, our “mother dough” was started naturally cultivating natural air and grain born yeasts.

We mix the new Bread Dough and let it rest for at least 12 hours before adding more flour and water. This period allows time for the yeasts and enzymes to naturally break down the flour.

A bit of a disclaimer here: If you do your own research, you may come to the conclusion that this process enhances the flour flavour, and may also enable more nutrients to be available for digestion, and may reduce allergen reactions. (Sorry can’t testify to this, we just make the bread).

https://breadtopia.com/gluten-intolerance-and-bread/

Ok! Lets get back on track. This new dough, after resting for at least 12 hours has more flour and water added along with vegetable oil, and Sea Salt.

The dough is then cut into sizes and trayed ready to prove.  After another period of 5 to 8 hours, the product is baked and ready for your table.

Additionally we offer a “Natural Flavoured” Soughdough. This particular Bread offers a mild “Tang” of Soughdough Flavour.

A crust much like a “Tradional Sourdough”, the bread itself has a lighter “crumb” similar to a regular bread Loaf.

(Disclaimer: This bread is made with our normal bread dough, mixed with our own cultured Sough dough giving it the “Natural” flavour).

So now it comes back to you asking yourself.

“Which bread do you want to eat?”

Of course our Sourdoughs can be ordered to have the  Biohawk Gluten and Allergen Digested  Treatment.

Someone else’s opinion Commercial V Traditional

More about the yeast

supporting opinion

 

Chunky Beef Chilli Pie

Feeling chilly this morning?
Call in and try our Chunky Beef Chilli Pie. Its our regular Chunky Beef Pie topped with our own Chilli Sauce. What Chilli did we use? Well we were using “Carolina Reaper” but our source seems to have dried up.

After trialing a few others….Yeah! “Birds Eye” was a bit tame, I have settled on another. This mix brings a bit of a sweat to the brow but not ridiculous.

  No, I don’t consider its “super hot”, It just gives a nice mild burn.

We consider this pie to be part of our Gourmet Range, meaning it is limited batch’s and stocks.

Pumpkin Pie

Yes that’s right. Its a dessert treat. Looks like a Caramel Tart but by all means not the same.

Made using a “scratch recipe” including fresh Butternut Pumpkin, this dessert is still a sweet delight.

The filling has far less refined sugar added compared to a caramel filling. Using a combination of Cinnamon and Nutmeg to help bring out the Flavours.

This smooth light textured filling is baked in our shortbread pastry shell and is topped a with small amount of freshly whipped cream.

Allergen Digested Pastries

This week (26th of July 2017) we doing batches of Sausage Rolls, Chunky Beef (plain), Lamb (mint & rosemary), Pork Pies, Chicken & Vegetables, Apple Pies, and Apple Turnovers. All baked with a treatments of “Biohawks Bake-Aid and Relief”.

We can do them in either the regular size or as a Family size Pie.

Batch sizes are limited, so please place your orders by close of trade (4.30pm 24th of July).

Want to bake something using Biohawk treated Puff Pastry with your own filling? Give us a call and talk to us about that.

The product will only be available until close of shop on Thursday 27th of July.

If you want to be alerted when we are doing our next batch (so you don’t miss out) you can contact us via our email address “pie_s@ozemail.com.au” . Sorry I have not set a link up, but a simple cut and paste should do the job and use the reference “Gluten Digested”.

When you order products baked with this treatment:- Please also remember we are in Ipswich, Queensland and would be “pick up” from our store.

Please note this treatment does not make the product “Gluten Free”. Gluten is still present, this treatment may change the way your body reacts to gluten.

To those who aren’t sure what we are talking about.

Biohawk have developed a product that we can add to our Breads and Pastries that may aid you with digestion of wheat products and other food allergens.

It is made from natural ingredients.
Do you want to know more?

To save repeating what is already out there on the web about this subject we suggest you do some research about it.

If you do a internet search “Biohawk Ginger” you will find the additive we currently can add to our baked goods. Or just give the links below  a double click.

http://biohawk.com.au/food-preparation.html

http://www.biohawk.com.au/

Alternatively you can call in to any Malouf Pharmacy, and your sure to find personnel who can assist you with your needs for the range of Biohawk Products.

http://www.maloufpharmacies.com.au/site/store-locator

Additionally the link below refers to a recent study.

https://www.facebook.com/9News/videos/vb.107637365950776/1423047627743070/?type=2&theater&notif_t=like&notif_id=1489158626740839

Lamb Pie (Chunky)

A flavour new to our range.

This tender Lamb meat is marinated in a combination of herbs including Mint and Rosemary.

Baked as a deep pie in our own rolled pastry as a single serve.

If you want to have a Lamb Pie to share as a meal with your Family we have shared our recipe with our neighboring Butcher “Blackall Street Butchery” who have stocks of large Family Pies.

We consider this pie to be part of our Gourmet Range, meaning it is limited batch’s and stocks.

https://www.facebook.com/Blackall-St-Butchery-135645016511107/reviews

Pies @ Cunninghams Gap

So your up near Cunninghams Gap, possibly staying at Spicers Peak Lodge, Bestbrook Mountain Resort, or at Gap Creek Farm. So your hanging out for one of our pies or sausage rolls.

Its just a matter of calling in to Fisher Park truck Stop (Freedom Petrol Station) on the Cunningham Highway just east of Maryvale.

The Pies and Sausage Rolls are made by us using our same recipe as we use at our Ipswich Bakery store front.