I ran across this online: https://sassafrascurio.substack.com/p/ryebatta-bialys from Martin Phillip, Hamelman's successor at King Arthur.
Day 1 AM: Feed Starter
Day 1 PM: Mix wheat flour poolish and rye sourdough
Day 2 AM: Mix and ferment dough, shape and proof rounds, shape, top, and bake bialys - about 5 hrs start to finish
I used whole wheat flour for the poolish to get the whole grain % up. The result is not as open as the photos in the formula, but it's pretty tasty with a nice chew.
The formula specifically says not to mince the onions. Every bakery bialy I've ever had had minced onions and I didn't see the advantage of slicing rather than mincing. I tried it; it just made the bialys harder to top neatly.
Bialy photos, not nearly as dark as the ones in the formula, but tasty nevertheless
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fantastic, Louis. Another rye to try. Thanks for posting!!!
Rob