Rye & Onion Bialys
Today's family breakfast included rye bialys with cream cheese and smoked salmon, we enjoyed them! The dark rye pre-ferment for these was adapted from The Bread Bible's rye pugliese, but the main dough, as well as the proportion of pre-fermented dough, is quite different. In addition to the dark rye and unbleached flour, they also have KAF whole grain white wheat flour, which I sifted to remove the larger bran pieces. The bran was used to coat the outside of the bialys in place of the tradtitional flour coating. The onion, poppy seed, salt and pepper filling is from the Bread Bible's bialy recipe, it's a great filling.
|unbleached flour, KAF AP||70 g||125 g||66.1%|
|whole grain dark rye flour||45 g||15.3%|
|white whole wheat, sifted to remove bran||55 g||18.6%|
|water||90 g||135 g||76.3%|
|instant yeast||1/8 tsp||5/8 tsp||0.8%|
|salt||1/4 tsp||3/4 tsp||1.9%|
The pre-ferment was mixed and left overnight (12 hrs) at cool room temperature, until doubled.
The flours, yeast and water were mixed and autolysed, then salt and pre-ferment added, and the main dough kneaded for about 5 minutes in my stand mixer.
Bulk ferment was 75 minutes at 80F.
Final proof was 60 minutes, also at 80F. Before baking, I docked the centers and filled with the onion-poppy seed mixture.
Baked about 10 minutes at 500F.
Last time I made these, I used bread flour, which I think I'll go back to next time. These were moist and tender, but I missed the chewiness of the bread flour. The centers are dark from the poppy seeds (not burnt onions).