bialy Archives - ChainBaker https://www.chainbaker.com/tag/bialy/ Your one-stop shop for all things baking. Sun, 03 Oct 2021 10:41:57 +0000 en-GB hourly 1 https://wordpress.org/?v=6.9.4 https://www.chainbaker.com/wp-content/uploads/2021/02/cropped-pretzel-2-32x32.png bialy Archives - ChainBaker https://www.chainbaker.com/tag/bialy/ 32 32 Sourdough Bialy Recipe, Polish Bread https://www.chainbaker.com/sourdough-bialy-recipe-polish-bread/ https://www.chainbaker.com/sourdough-bialy-recipe-polish-bread/#respond Thu, 04 Feb 2021 15:05:33 +0000 https://www.chainbaker.com/?p=5585 The post Sourdough Bialy Recipe, Polish Bread appeared first on ChainBaker.

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Bialys are a traditional Polish bread.

They kind of look like bagels, but instead of a hole you get a delicious filling. You can find a recipe for the regular yeasted version here. This recipe makes 5 good sized bialys. You can double the ingredients to make more.

Watch the video down below to see detailed instructions.

Ingredients

For the levain –

100g (3.5oz) strong white bread flour

100g (3.5oz) room temperature water at around 20 – 22C (68 – 71F).

10g (0.35oz) active sourdough starter

 

For the main dough –

150g (5.3oz) strong white bread flour

50g (1.75oz) room temperature water at around 20-22C (68-71F).

5g (0.2oz) salt

To learn more about dough temperature control when using a preferment click here.

 

For the toppings –

1 egg

Seasame seeds

Ham and caramelised onions

Cheddar cheese

But use whatever you fancy!

Method

  1. Make the levain by mixing the flour, water and the starter and ferment for 12 – 16 hours.
  2. Add the remaining water to your bowl, add the salt and mix to dissolve.
  3. Add the levain, mix and then add the flour and mix until no dry flour left.
  4. Tip the dough out on your work surface and knead for 5 – 7 minutes.
  5. Ferment for 45 minutes.
  6. Fold.
  7. Ferment for 45 minutes.
  8. Divide into 5 pieces and pre-shape into round balls.
  9. Rest for 15 minutes.
  10. Shape into tight balls. Pre-heat your oven at this point to 240C (460F) no fan.
  11. Final proof 45 minutes.
  12. Shape the bialys, brush with egg, sprinkle with seeds and fill them.
  13. Bake for 12 – 14 minutes. If you want to add cheese like I did, then add it halfway through the bake.

Let cool down slightly and enjoy!

Watch the video here

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]]> https://www.chainbaker.com/sourdough-bialy-recipe-polish-bread/feed/ 0 Classic Polish Bialy Recipe https://www.chainbaker.com/classic-polish-bialy-recipe/ https://www.chainbaker.com/classic-polish-bialy-recipe/#respond Thu, 04 Feb 2021 09:47:03 +0000 https://www.chainbaker.com/?p=5460 The post Classic Polish Bialy Recipe appeared first on ChainBaker.

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Bialys originate from the Jewish community in Poland. Popular all over the place.

And what is there not to love? Soft buns filled with caramelised onions. They are like bagels, but instead of a hole, you get a delicious filling.

Ingredients

For the dough:

500g (1.1lb) strong white bread flour

290g (10.2oz) water at around 25C (77F) if your kitchen is around 20C (68F).

10g (0.35oz) salt

7g (0.24oz) dry yeast or 3x the amount of fresh yeast

50g (1.8oz) seeds of your choice

1 egg for brushing

To learn more about dough temperature control click here.

 

For the filling:

1 large white onion, diced

50g (1.8oz) breadcrumbs. I used left over soda bread, but you can use whatever crumbs you like. You can add some cheese if you want too. I had some feta in the fridge, so I added it.

Method

Method:

  1. Disperse the yeast in the water.
  2. Add the salt and mix to dissolve.
  3. Add the flour and bring together. Turn out on your table and knead for around 5 minutes.
  4. Place the dough in a bowl, cover and proof for 45 minutes.
  5. Fold and place back for another 45 minutes proofing.
  6. Divide the dough into 10 equal pieces. At this point you can pre-heat your oven to 250C (480F) fan off.
  7. Cover and proof for 45 minutes or until visibly puffed up and almost twice the size.
  8. Shape by pressing your thumbs into the centre of the dough ball and stretching gently whilst going around in a circle. The hole should be around 5cm (2in) in diameter and the bottom layer of dough should be very thin.
  9. Place a teaspoon of your filling into the centre of each bialy.
  10. Brush the sides with the egg and sprinkle with seeds.
  11. Place on a baking sheet with parchment paper.
  12. Bake for 8 – 10 minutes

Watch the video here

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