Hello all,
I wanted to share toady's bake of bialys.
They are plump, airy, soft, with a moist, slightly sweet crust, with a very nice flavor, and a soft yet chewy crust.
The filling is of poppy seeds and caramelized onions, the way may grandmother, who grow in Poland, used to bake them for my mother when she was a child. They used to call them "פלצלעך" - Pletzlach (plural for Pletzel).
Today's bake is a focaccia! I've made a more then a few over the years and tried many recipes, and this is the one that finally pleased me.
It's based on this old post & recipe, with only minor adjustments.
Hello all, this is my first post over here :)
Iv'e been learning from this site for a long while now, and thought it's time to start posting the results.
This is my third or so attempt at baking a sabbatical with the goal of creating a nice, open, crumb - and I think I've finally nailed it.
The recipe is based at the recipe from "Baking Artisan Bread" by Ciril Hitz.
Made a 1:1 poolish and left it to ferment 16 hours overnight.
Final dough:
