For the past year, I've been trying to make Bialys following lots of recipes from here and other internet sites. The final product didn't even look similar to what the pro's make. Then almost all hope given up, I found a recipe on artisanbreadbaking.com and decided to give it one more try and bingo...success!!! After carefully examining the most important aspect...ratio % of bread to flour. All my tries, I remember the % ranged from 40-54% and the final product was failure!! The recipe from artisanbreadbaking.com was 60% and when I took them out of the oven, I was jumping for joy like a little school boy. And boy did I get compliments left and right from family members and people at work. Just had one for breakfast here at work toasted. yum!

I would love to hear from people that make bialys here and what ratio % (water to flour) they were successful with.

hi all,

Just a quick note to let you all know that the online photo gallery is now up at http://www.insidethejewishbakery.com/gallery.php

Stan Ginsberg
www.nybakers.com

I've recently stumbled upon the tradition of making Polish bialy. This was my first try at the recipe and I found them to be absolutely amazing. Although I am not Jewish and have never had one before in my life I think I gave it a good effort and made my own variation that is wonderful and tasty. (with my sourdough starter of course!)

External Link to blogpost and recipe: http://neo-homesteading.blogspot.com/2010/07/sourdough-bialys-bialystock-kuchen.html#more

Made these yesterday, they are extremely good for a no-knead recipe....    (yeah, I am a bit of a snob... :-)

I am not sure if this photo will be huge and cause problems.... I will come back and delete it, if that's the case. 

If you want to read my full blog entry about it, click here

http://bewitchingkitchen.com/2010/04/18/black-olive-bialy/

For those interested, the details of a recent bake of bialys can be found here:

http://www.breadcetera.com/?p=185

SteveB

http://www.breadcetera.com

When I try to make bialys, I get too much oven spring - they poof up like round dinner rolls.  In the latest batch, 66% whole wheat no less, the center depression with the onions and poppy seeds sprang up higher than the outer rim.

I suspect that my dough was too soft, ie too much hydration.  

Does anyone have a formula for a very stiff whole wheat dough (doesn't have to be 100% WW, but that would be fine), and/or instructions for shaping/proofing/baking that minimize the oven spring?

Thanks