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I don't know where I got this recipe, but it is quite good!
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Bialys
(This recipe has been adapted from Jeffrey Hamelman’s book, Bread: A Baker’s Book of Techniques and Recipes, John Wiley & Sons, 2004. See pages 262 and 263.)
This recipe makes one dozen bialys.
Ingredients for the dough:
5 and 1/8 cups of high gluten flour (That's about 1lb. and 6 oz.
13 oz. water (slightly over 1 and 1/2 cups)
2 tsp. salt (I used kosher, and actually used 2 and 1/2 tsp.)
3/4 tsp. instant yeast (not active dry)
Ingredients for the onion and poppy seed filling:
1 medium yellow onion, finely chopped. I used dried onion and rehydrated it.
2 Tbsp. fresh white bread crumbs
2 Tbsp. poppy seeds
ground black pepper to taste
To make the dough:
In the large bowl of your mixer, with the dough hook attachment, place all of the ingredients for the dough. (Note: You do not need to proof instant yeast. You can just toss it in there with everything else right at the start--pretty neat, huh?) Mix on the lowest speed for 3 minutes to combine. Continue mixing for about 5 or 6 more minutes; if your mixer will let you knead yeast dough on second speed, use it now.
The dough should be a dense springy mass when you're done, tacky but not sticky. (And, if you're into taking your dough's temperature, Hamelman says it should be about 76 degrees Fahrenheit at this point.)
Put the dough in a bowl that's been sprayed with vegetable spray or lightly greased with vegetable shortening. Cover the bowl with plastic wrap and cover that with a dish towel. Let the dough rise at warm room temperature for two hours total, but one hour into the rising time, uncover it, put it on a floured surface and quickly give it a quick stretch and fold. It doesn't need any more than that at this point so don't over handle it . Put it back in the bowl, cover it again, and let it continue rising.
Divide the risen dough into 3 oz. pieces (very helpful to have a food scale on hand for this, but if you don't have one just try to divide it evenly into 12 pieces). Round each piece tightly into a smooth ball, creating a surface tension. Seam side down, place the balls onto baking sheets that have been covered with 1/4 inch of flour. Then cover the balls lightly with plastic that's been sprayed or greased so it won't stick to the dough, and cover that with a dish towel. Let the dough proof fully (ie., have its final rise), on the sheets for 1 and 1/2 hours.
Begin preheating your oven and baking stone at 480 degrees (yes, 480) at least half an hour before you'll need to bake. You want it to be completely hot when the dough goes in.
To shape the balls in preparation for baking, take each one in your hand and press both thumbs into its center, creating an indented hollow; don't make a hole through the dough. Rotate the ball of dough while turning it with your thumbs, stretching the middle so it ends up looking like a plate with a thick rounded rim. Make the bottom dough membrane a couple of inches wide, at least, and don't be shy about this. You want the bialy to bake up with a thin crisp middle section (do as I say, not as I did when I made these the first time!). Place the shaped pieces of dough onto your cornmeal-dusted baker's peel (the thing you'll use to slide them onto your baking stone, if you're using one).
Fill each one with at least one rounded teaspoon (more if you prefer) of the onion filling. Spread a bit of it up the sides if you like, getting some of the poppy seeds on the doughy rim. Slide the filled dough pieces onto the preheated stone. Bake for 8 to 10 minutes. Look for bialys that are lighly golden, not overbaked or dried out. Take them out as soon as they're done, and enjoy!
[img]
[/img]Bialys
(This recipe has been adapted from Jeffrey Hamelman’s book, Bread: A Baker’s Book of Techniques and Recipes, John Wiley & Sons, 2004. See pages 262 and 263.)
This recipe makes one dozen bialys.
Ingredients for the dough:
5 and 1/8 cups of high gluten flour (That's about 1lb. and 6 oz.
13 oz. water (slightly over 1 and 1/2 cups)
2 tsp. salt (I used kosher, and actually used 2 and 1/2 tsp.)
3/4 tsp. instant yeast (not active dry)
Ingredients for the onion and poppy seed filling:
1 medium yellow onion, finely chopped. I used dried onion and rehydrated it.
2 Tbsp. fresh white bread crumbs
2 Tbsp. poppy seeds
ground black pepper to taste
To make the dough:
In the large bowl of your mixer, with the dough hook attachment, place all of the ingredients for the dough. (Note: You do not need to proof instant yeast. You can just toss it in there with everything else right at the start--pretty neat, huh?) Mix on the lowest speed for 3 minutes to combine. Continue mixing for about 5 or 6 more minutes; if your mixer will let you knead yeast dough on second speed, use it now.
The dough should be a dense springy mass when you're done, tacky but not sticky. (And, if you're into taking your dough's temperature, Hamelman says it should be about 76 degrees Fahrenheit at this point.)
Put the dough in a bowl that's been sprayed with vegetable spray or lightly greased with vegetable shortening. Cover the bowl with plastic wrap and cover that with a dish towel. Let the dough rise at warm room temperature for two hours total, but one hour into the rising time, uncover it, put it on a floured surface and quickly give it a quick stretch and fold. It doesn't need any more than that at this point so don't over handle it . Put it back in the bowl, cover it again, and let it continue rising.
Divide the risen dough into 3 oz. pieces (very helpful to have a food scale on hand for this, but if you don't have one just try to divide it evenly into 12 pieces). Round each piece tightly into a smooth ball, creating a surface tension. Seam side down, place the balls onto baking sheets that have been covered with 1/4 inch of flour. Then cover the balls lightly with plastic that's been sprayed or greased so it won't stick to the dough, and cover that with a dish towel. Let the dough proof fully (ie., have its final rise), on the sheets for 1 and 1/2 hours.
Begin preheating your oven and baking stone at 480 degrees (yes, 480) at least half an hour before you'll need to bake. You want it to be completely hot when the dough goes in.
To shape the balls in preparation for baking, take each one in your hand and press both thumbs into its center, creating an indented hollow; don't make a hole through the dough. Rotate the ball of dough while turning it with your thumbs, stretching the middle so it ends up looking like a plate with a thick rounded rim. Make the bottom dough membrane a couple of inches wide, at least, and don't be shy about this. You want the bialy to bake up with a thin crisp middle section (do as I say, not as I did when I made these the first time!). Place the shaped pieces of dough onto your cornmeal-dusted baker's peel (the thing you'll use to slide them onto your baking stone, if you're using one).
Fill each one with at least one rounded teaspoon (more if you prefer) of the onion filling. Spread a bit of it up the sides if you like, getting some of the poppy seeds on the doughy rim. Slide the filled dough pieces onto the preheated stone. Bake for 8 to 10 minutes. Look for bialys that are lighly golden, not overbaked or dried out. Take them out as soon as they're done, and enjoy!
Last edited by jetfan27 on Mon Jun 08, 2015 9:05 am; edited 1 time in total
