Bialys… Sourdough & 100% Whole Grain
The origin of this fabulous bread is Bialystok, Poland. Bialy is short for bialystoker kuchen, and the people of Poland call it cebularz. Unlike the bagel which is irresistibly charming in its own right, the dough for a bialy doesn’t undergo boiling in water.
This delish, round flat roll goes through the baking process only, and it’s without that endearing hollow spot or as some people may insist… nuisance of a hole in the middle. Rather, this food lover’s dream come true has a welcoming indentation in the center. One of our favorite ways to adorn this depression is with a seductive, savory mélange of onion, garlic, sesame seeds and Bolivian Rose salt crystals. A bialy is delightfully crispy on the outside, then the teeth slip into an awesome soft and divinely moist crumb on its inside. Maybe the desire is to embellish it with a slather of butter with its captivating richness and wowing romance to the palate, or perhaps the preference is to schmear on an elegant overlay of cream cheese. However you choose to enjoy it, the exquisite bialy is an exciting experience of stellar taste and marvelous texture!
Delicious, Divine Dining With Dianne
Recipe Authored By Dianne Wawrzyniak-Marshall
My Hebrew name… Makalath Lachaamah Ahmath
“to nourish with bread and truth”
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Our Fab Filling
Onion, dried and minced… ¼ cup, rounded
Garlic, dried and minced… 1 tablespoon, rounded
Sesame seeds, whole… 1 tablespoon, rounded
Salt, unrefined and coarse grain… 2 teaspoons, each one rounded
Directions For Filling
1} In a small bowl… Put the onion, garlic and sesame seeds.
2} Use a fork, and mingle the three spices.
3} Pour cool, filtered water into the bowl of spices, and use enough water just to cover them.
4} Lid the bowl, and leave the water/spices to stand at room temperature for several hours or until the spices have absorbed all of the water.
5} Once the spices have absorbed all of the water, mix in the salt.
AN IMPORTANT MESSAGE!
Of Course… It’s Up To You
If you do NOT have a huge oven, or if you do NOT have more than one oven…
Please, pay close attention to what’s stated below.
While baking the first batch of 12 bialys, this is when you may wish to do the following for each one of the remaining portions of dough.
1} roll into a ball/semi-flatten each one with your hands, 2} form the indentation, 3} poke the tiny holes, 4} add the filling, 5} evenly distribute the filling plus 6} spritz each one with the water. If you’re curious, this is how the Hubby and I do it.
Here’s Something Else To Note
If you would rather… Form one 4 ounce portion of dough into a ball, then right afterwards… perform steps #1, #2 and #3 as mentioned above.
Then, move on to the next 4 ounce portion of dough, and repeat all of the four steps that are in the latter stated.
Continue on in such manner.
How Much Is That
Based on 2 batches of dough…
The total amount of whole grain, einkorn flour to have on hand is 11 cups.
There will be 20 bialys, and this number is based on adding ¾ cup additional flour to each one of the final doughs.
Thus, if it’s necessary to add more flour than ¾ cup to each one of the final doughs, there will be more than 20 bialys.
In order to make the bialys, you need the eBook.
From The Beginning
Fashion the pre-ferments and the final doughs.
Once having completed step #1 through and including step #13 for the final doughs, this is when to stop.
As instructed in step #13… After having waited the 20 minutes, here’s what comes next.
Instead of the FFB process, we’re going to stir.
Stirring Things Up
Each time you stir… Do so from 1 to 3 minutes, and use a sturdy wooden spoon.
This Is How It’s Done
1} Uncover the doughs, stir them, cover the doughs with the flour sack towels.
2} Wait 30 minutes.
3} Uncover the doughs, stir them, cover the doughs with the flour sack towels.
4} Wait 30 minutes.
5} Uncover the doughs, stir them, cover the doughs with the flour sack towels.
6} Wait 30 minutes.
7} Uncover the doughs, stir them, and cover only one of the doughs with a flour sack towel.
In Knead Of Attention
A Sticky Situation & What You’ll Knead To Do About It
Uncovered, you have one bowl of dough in front of you.
It’s time to add flour to the dough, and knead the dough by hand.
What you’re actually doing here is kneading the dough just enough to form it into a smooth yet slightly sticky ball.
8} Depending on the stickiness of the dough, add anywhere from ¾ cup to 1 ½ cups of flour.
9} The advice is to add the minimum amount of flour which is ¾ cup, and mix in the flour with a sturdy wooden spoon.
You can always add, but you cannot take away.
10} Attempt to knead the dough with your hands, and if the dough is still too sticky to the touch…
11} Add more flour to the dough… ¼ cup at a time.
12} Remember, the goal is to have the dough be smooth yet slightly sticky to the touch… then you’re in business.
13} Once you have a smooth and slightly sticky ball of dough, cover this bowl with a flour sack towel.
14} Get the second bowl of dough, and repeat step #8 through and including step #13.
Get Away… It’s Time To Rest
15} Place the bowls of dough in a warm and cozy spot, and allow the doughs to proof for 6 hours.
Feeling Hot, Hot, Hot
16} When the doughs have increased in size by at least 50%, preheat the oven to 425 degrees Fahrenheit.
To remind you when the oven has preheated for 30 minutes, you may want to set a kitchen timer.
That’s Quite A Nice Setup You Have
Allow Me To Show You How I Did It
17} Set up two baking sheets, and line each one of them with parchment paper.
18} Set up a cutting board and knife.
19} Plop one of the dough balls onto the cutting board.
20} Set up a small plate on a scale, and bring the plate to zero on the scale.
21} Take a portion of the dough, and weigh 4 ounces.
22} Place the 4-ounce portion of dough onto the cutting board.
23} Repeat these 2 latter steps, and do so until there are 10 portions of dough on the cutting board.
24} If the last bit of dough doesn’t weigh 4 ounces, add it to the other bowl of dough that you covered with a flour sack towel.
It’s Time To Shape Up
25} Shape bialys.
Roll each 4 ounce portion of dough into the shape of a ball.
Continue on with this task, and this is until all 4 ounce portions of dough have been shaped into balls.
Alternatively, do as instructed under the heading, “Here’s Something Else To Note.”
If you would like a visual for how to shape bialys, there’s a video demonstration on our site.
Click here to view it.
Moving Right Along
26} As you shape each hunk of dough into a ball, place them onto the parchment-lined baking sheets.
On each one of the two 13 by 13 size baking sheets, only 6 bialys will fit.
Therefore, you will be baking two times, but know… it’s so worth it!
Do That Again
27} For the next bowl of dough, repeat step #19 through and including step #26.
If there’s extra dough, and it does not weigh 4 ounces…
Cut it into bits, and add each little bit to each one of the portions of dough.
Go To Press… Press On
28} Fill a small bowl with filtered water.
29} Use your hands to somewhat flatten a 4 ounce ball of dough.
With the bottom of a 1 cup measure that’s been moistened with the filtered water…
30} Press down upon this semi-flattened piece of dough.
Attempt to make the raised circumference approximately ¾ inch in height.
Try your best to make the indented portion close to ¼ inch in thickness.
The beginning of the raised circumference to the end of the raised circumference is about ¾ in width.
31} Press on with this task at hand, and this is until all the dough has been shaped.
32} With a fork, poke several holes in the indentation of each portion of dough.
Fill In… Fill The Void
33} In the indentation belonging to each portion of dough, place a slightly rounded ½ tablespoon measure of filling.
34} With a fork, evenly distribute this filling within the indentation.
Some Water, Please
35} Liberally spritz each bialy with filtered water.
36} One at a time, bring each parchment-lined baking sheet close to the open door of the oven.
37} Slightly tilt the baking sheet, and slide the parchment paper into the oven.
Yes, the bialys bake on the parchment paper only.
One set of 6 bialys goes on the first rack, and the second set of 6 bialys goes on a separate rack.
To make easier the task of transferring the doughs into and out of the hot oven, it’s a great idea to use a pizza peel.
Tell Me More
38} At 425 degrees Fahrenheit, bake the bialys for 13 minutes.
To accurately gauge the temperature of your oven, here are the two superior oven thermometers we use.
39} Rotate the sheets of parchment.
What Ever Do You Mean
What does this author mean by rotate the sheets of parchment?
Take the one sheet of parchment from the first rack that it’s on, and move it to the second rack you’re using.
Take the other sheet of parchment from the second rack that it’s on, and move it to the first rack you’re using.
With all that moving around from here to there, hope I didn’t get you dizzy.
40} Bake the bialys for an additional 13 minutes.
Oh Look… How Beautiful!
41} After the total baking time of 26 minutes, the bialys have finished baking.
What Do You Think
42} To further crisp them, maybe you would like to leave the bialys in the oven for 1 to 2 minutes more?
43} There’s another batch of bialys you need to bake.
The End All
44} It’s time to cool the bialys, yet don’t let them cool for too long so you may partake of them while still warm.
45} Cool the bialys for about 15 minutes, and by the way… these freeze beautifully.