Attention All Bialy Bakers, need lots of input
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.