The Fresh Loaf

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Sourdough Bialys

Isand66's picture
Isand66

Sourdough Bialys

    This recipe is adapted from the book "Inside the Jewish Bakery" by Stanley Ginsberg and Norman Berg.  The original recipe is a straight dough made with yeast and I changed it up to use a white sourdough starter.

Bialys are mainly a New York kind of thing, and if you have never had one you owe it to yourself to bake some and you will never look back.

Most of the breads I bake need to rest 1 to 2 hours before eating, but with these you can feel free to slather on some butter or cream cheese when they just come out of the oven.

I am able to buy these from the local bagel stores on Long Island and I'm happy to say my version is just as good if not better using the SD starter.

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Sourdough Bialys (%)

Sourdough Bialys (weights)

Download BreadStorm .bun file here.

 

Levain Directions

Step 1

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.

Onion Poppy Seed Filling

45 grams Dehydrated Onions

340 grams Boiling Water

14 grams Vegetable Oil

10 grams Black Poppy Seeds

4 grams (1/4 tsp.) Sea Salt

Add the boiling water to the onions and stir and let them sit for around 30 minutes or longer.  Next strain them out and spread them on a piece of paper towel.  Wring out as much water as you can.

Mix the onions with the remaining ingredients and refrigerate until ready to use.

 Main Dough Procedure

Mix the flours with the ice water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the starter and  salt and mix on low for 5 minutes and speed #2 for another 3 minutes.   You should end up with a cohesive dough that is slightly tacky but very manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  Let the dough rise until it is doubled in size.  I used my proofer and it took around 5 hours.  (Note: I did not make a fresh starter but used part of my mother starter I had refreshed a few days before which is why it probably took so long.)

When the dough is ready, divide into 12 pieces that are 85 grams each and shape them into round rolls shapes.  Let them rest on a parchment covered baking sheet and cover with sprayed plastic wrap or a moist lint free towel(s).  Let the shaped dough proof until they are doubled in size and the poke test leaves a nice indent.  You almost want them to over-proof otherwise they will puff up too much which you don't want.

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Once they are proofed sufficiently take each ball in your hand and place your two thumbs in the middle and stretch the dough so the center is paper thin and the outside has a nice thick rim.  It's almost like making a mini pizza.

Shaped

ShapedClose

Next, place a teaspoon of the onion filling in the middle of each shaped bialy and place in your oven.   Place the cup of boiling water into the oven and bake for 15-20 minutes until the bialys are nice and brown.

Crumb

 

Comments

Edo Bread's picture
Edo Bread

Love to see formulas reworked for sourdough. These look really amazing and delicious. I am going to have to try them for sure. Thanks for posting!

Isand66's picture
Isand66

Glad you like them.  They sure taste great especially toasted with a schmear of cream cheese!

Regards,
ian

dabrownman's picture
dabrownman

yours look exeptional.  It is fun to make these little pizzas!  We cheat and put chorizo, onions and peppers in ours to make them Dabrownman Style!  Haven't made them in ages but will have to soon enough after seeing yours.  Well done Ian.  Lucy says Hi to her buddies and

Happy Baking  

Isand66's picture
Isand66

Thanks DA.

I wanted to stay true to the original for the first go around but next time all bets are off :).  Love your idea with the chorizo.....a little cheese mixed in the main dough couldn't hurt either, although I would probably have to change the name to something else :).

Hi to Lucy from her pen pals.

Happy Baking to you too!

Ian

WoodenSpoon's picture
WoodenSpoon

nice job, maybe I'l take a crack at em soon!

Isand66's picture
Isand66

Thanks Wooden Spoon.  Hope you get a chance to try them and look forward to hearing about your attempt.

Regards,
Ian

nmygarden's picture
nmygarden

Ian, these look great! And especially fun to make something that we can snitch while still warm! They wouldn't last long around here, for certain.

The onions you used were from dehydrated and remained quite pale through the baking, is this typical and can you taste the difference from fresh onions? Would caramelized onions substitute well? I do like DA's suggestion of fillings... spicier the better for me!

Thanks for sharing!

Cathy

Isand66's picture
Isand66

Thanks Cathy or your kind words.

In the book they mention 3 different fillings with one of them being a caramelized onion version.  I would definitely try that next time.  So, to answer your question, no problem substituting the caramelized onions for the the dehydrated ones.

Happy Baking,
Ian

AbeNW11's picture
AbeNW11 (not verified)

Is from the Polish town of Bialystock. 

First I've heard of these but they look nice. You've done a lot of nice recipes from this book. 

Keep 'em coming! 

dabrownman's picture
dabrownman
AbeNW11's picture
AbeNW11 (not verified)

They remind me of something and it just occurred to me... They look like a pletzel. 

Isand66's picture
Isand66

Thanks Abe.

You are correct about the origins.  There is a nice write-up about the history on page 121 of the book.  If you don't own the book you should pick up a copy as it is filled with historical references to all of the great baked goods.

Regards,
Ian

bakingbadly's picture
bakingbadly

Now here's a bread I've yet to try---and you did it with sourdough! Makes me even more keen to try. Gotta get myself some high gluten flour, though... Oh, the things I could do if I had that on hand: Bagels, German strudels, high percentage ryes, pizza dough that you can toss into the air...

Anyway, enough day dreaming for me. Keep up the fantastic bakes and look forward to your next creation.

Zita

Isand66's picture
Isand66

Thank you Zita.  I think if you used an AP flour it would still come out pretty good, so give them a try.  Next time I will use caramelized onions mixed with poppy seeds for the filling and they will be even tastier.

I've been following your Facebook posts....some great stuff you are baking.

Happy Baking,
Ian

varda's picture
varda

Those are really nice Ian.   Bravo!  -Varda

Isand66's picture
Isand66

Thank you Varda.  I think you need to introduce your city to some Bialys!  I know you would like these. 

On another note, I just mixed up a batch of your latest 73% baguettes.  I used instant yeast since that is what I always have on hand.  Curious if you found anything better using the fresh yeast.

Ian

varda's picture
varda

Hi Ian,  I've been baking with Fresh Yeast for a few months now.   I did notice an improvement in my baguettes after I switched.   I have been cutting down the amount though and am now using less than the equivalent 3x instant yeast.   I have settled on 12 hours as the best retard time.   More than that and the dough gets so aerated it is almost impossible to shape.   What happened when you tried this?  

Isand66's picture
Isand66

Well.....I decided to try using my Super Peel....for the last time! Long story short there will be no bread with our dinner tonight.  I will try them again this week and let you know.   

Question:  did you let the dough warm up after the bulk rise in the fridge?  What are you using for your work area?  Wood or metal or marble?  

Isand66's picture
Isand66

Well.....I decided to try using my Super Peel....for the last time! Long story short there will be no bread with our dinner tonight.  I will try them again this week and let you know.   

Question:  did you let the dough warm up after the bulk rise in the fridge?  What are you using for your work area?  Wood or metal or marble?  

Kiseger's picture
Kiseger

These are beautiful, bet they're delicious too!  Love bialys, definitely should try with the caramelised onions.  Bet they'd be good with caramelised garlic too!

Isand66's picture
Isand66

Thank you.

These really do taste great.  I'm eating a toasted one with some cream cheese now for breakfast.

Hope you give them a try with that garlic.

Regards,
Ian

shnootre's picture
shnootre

I've made these a bunch of times now - and I'm grateful for this foundational recipe. I grew up w/ bialys on Long Island, and have craved good ones since moving to Maine about 14 years ago. 

I've made a couple of adjustments - not necessarily improvements, though it's been working well for me. My ice maker is broken so I haven't been able to use ice water - but as cold as the tap will go (in summer, not much cooler than 68) has been working. 

Both of the last two times I made them I also forgot to autolyse - so far w no ill effect. 

After about 5 hours of bulk fermenting (after the whole dough's been mixed) I refrigerate the whole dough container over night. I then proceed with the instructions as you have them (though I've been cooking at 475). 

For the onion mix, I use fresh onion (in part because it's cheaper!). For a double batch of these, I take one small to medium onion, dice in the food processor, then add a teaspoon of poppy seeds and a generous handful of breadcrumbs (keeps the mixture from being too wet). I then sauté for about 10 minutes and add a bit of salt and pepper, and then thoroughly cool them.

It has worked perfectly every time and they are delicious! 

 

\cool. 20 bialys

Isand66's picture
Isand66

So glad you were able to take my formula and adapt it.  That's what I love about bread baking....there are so many ways to bake the same formula and still come out with great results.  Like the idea of the fresh made onions and will have to try that next time.  I haven't made these in a while so will have to do it again soon.

Regards,
Ian