Haven't posted anything lately, but that doesn't mean I haven't been baking!! Baguettes galore, Ciabattas, and crazy different fruit and nut sourdough breads including Blueberry Pecan and Apricot Walnut! On tonight's menu, one of my favorite "treats", the erstwhile New York style Bialy topped with everything mix and onions! I prepared a Pâte Fermentée in advance and refrigerated overnight, which definitely added some extra nice flavor to the finished product. Fairly typical preparation, bake in a 500F oven for approx 12 - 14 minutes.
Ingredients:
Pâte Fermentée
• 120 g water plus 1 teaspoon
• 180 g bread flour plus 1 tablespoon
• 2/3 teaspoon instant dry yeast
• 1 tsp table salt
Main Dough
• 320 g water
• 465 g bread flour
• 150 g pâte fermentée
• 3/4 tsp instant dried yeast
• 18 g table salt
- Slideslinger's Blog
- Log in or register to post comments
I don't think I've ever had bialys. But those look nice.
Did you scale that batch at 12 bialys at 79 g each ?
Is the amount of salt accurate? (Works out to about 3.78%.)
You're pretty close - 80 grams per bialy according to the recipe. The salt amount given works just right, at least to my tastebuds.
Recipe Here: https://feelingfoodish.com/new-york-bialys/
Those looks delicious Sturgis. I've never had a bialys but have seen them. Great bake.
Benny
Thanks Benny! You'd probably swoon from the aroma they give off while baking. https://www.foodrepublic.com/recipes/everything-you-need-to-know-about-the-bialy-including-a-recipe/