The Fresh Loaf

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Yeast Water, Rye, WW, Garlic Chive, Onion, Cheese and Chorizo Bialy’s

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dabrownman's picture
dabrownman

Yeast Water, Rye, WW, Garlic Chive, Onion, Cheese and Chorizo Bialy’s

Sticking strictly to the Jewish bialy recipe by using onions, I strayed slightly from the rest of the traditional recipe and mixed it up into a Mexican / Japanese fusion sort of breakfast bread pizza thing that anyone would think is completely natural, if a little strange and weird, for the most part.  OK it is real strange and weird!

I also combined a nearly real Polish and a mostly fictitious Russian version of the bread dough with the standard Eastern European one with various modifications to it too.  But we won’t talk about that for fear that too much change may not be good for anyone in the long run.    These are just delicious.  The garlic chives comes through in the crumb and taste.  Onions and chorizo are very tasty with some onions and chorizo going crisp on top.  The spring was 100% - explosive, like yeast water breads tend to do.  The crumb was as good as one could expect for openness, soft, moist and chewy.  The crust was crispy but became chewy as it cooled.   Recipe follows the pictures.

Yeast Water, Rye, WW, Garlic Chive, Onion, Cheese and Chorizo Bialy’s

Levain Build

20 g KA AP flour

20 g milled Rye berries

25 g milled WW berries

65 g yeast water

Grind berries and combine with the yeast water and let sit on counter overnight – 12 hours.  Then add :

50 g KA AP flour

25 g milled rye berries

30 g milled WW berries

40 g yeast water

50 g water

Let sit for 4 – 6 hours until doubled, then add:

Dough

125 g KA unbleached bread flour

10 g instant potato flakes

65 g water

1 tsp each of molasses and barley malt syrup

1 T softened butter

1 T chopped fine garlic chives

5 g salt

Place all except salt and garlic chives into mixer bowl and knead with dough hook for 5 minutes and then cover and let sit  for 60 minutes.  Add salt and knead for 2 minutes.

Do 5 stretch and folds on a floured work surface where you incorporate the garlic chives.  Move to an oiled bowl and bulk ferment at 80 F for 1 hour - do 5 stretch and folds on a floured counter at 30 minutes and return to oiled bowl.  At 60 minutes divide into 6 balls and flatten into a 4-5 “ disk that is about  1/2” thick on parchment lined cookie sheet .  Place in a tall kitchen plastic trash can liner and let proof at 80 F for 1 hour.

Sauté 1/4 pound of home made Mexican chorizo in 1 tsp of olive oil until it just starts to caramelize.  Remove from pan and add 1 tsp of olive oil to the pan and sauté 1 medium red onion until caramelized.  Mix chorizo and onion together in a bowl.

Use back of wetted spoon to depress the middle of the dough disk to ¼” thick and dock the depression with a fork to persuade it not to rise.  Place 1 -2 T of onion and chorizo mix in the depression and cover with 2  cubes of pepper jack cheese.

Preheat oven to 500 degrees and bake for 10 minutes until brown. Remove the parchment at the 5 minute mark.  Move to wire rack to cool.

 

Comments

teketeke's picture
teketeke

Looks terrific ,dabrownman!  Osouzai-pan! Very nice!  The crumb looks wonderful!

Akiko

dabrownman's picture
dabrownman

I continue to be impressed with this YW.  This is the 5 th bread I have tried and they all have turned out much better than expected.  It's hard to tell when to put it in the oven because it doesn't rise much in proofing but it sure springs better than anything else when it hits the heat.  No steam at all this time and only a 10 minute bake.  Very impressive.  The crumb is so very open, soft and moist - even with the rye and WW.  I think I am ready for your baggies after this.  Still can't slash though.  I want to try some french bread too.

Thanks for you kind words, help and support.

isand66's picture
isand66

Great job DA....they look mouth watering.

I bet the chorizo takes them over the top!

dabrownman's picture
dabrownman

these bialy's I was thinking, is this something Ian would do?  The chorizo and caramelized onions do put these over the top.   I'm sure you will like these very much if you make them.    I think 3 pieces of pepper jack cheese would be the only change I would make.

isand66's picture
isand66

Your crumb structure looks perfect too!

dabrownman's picture
dabrownman

wee beasties are powerful, if oddly strange, for westerners.  Not much to show in the proof but, they can't be out-sprung in the oven with or without steam at any temperature. 

isand66's picture
isand66

I don't have any yeast water so I need your advise on how to adjust with SD starter or yeast.

dabrownman's picture
dabrownman

I would say the easiest way would be to replace yeast water, where ever it is in the recipe, with water.  Then I would take about 20g of SD starter and add in the the first levain build.  The first build would be 12 hours and the 2nd one would be 4-6 hours just like the YW recipe.    You could autolyse holding back the salt, or retard the dough what ever your preference.  That should do it .  This will give you about 6 bialys.

But then there is the more to the Ian spirit way - who would want a dozen bilays and 1/2 the mix to be  levain!

You could take the entire flour, water, yeast water replaced by water and other ingredients in my recipe and call that the dough build.  Then you could use the same weight and % of flours and water  in a new much larger levain that would equal the dough build and all you would do would be to build it as you normally do for you SD breads.  Then you would end up with 12 bialy's. - I wish I had made 12!   You would then be building your SD bread like you normally would.  Don't forget to double the salt, barley malt, molasses, butter, garlic chives.  But who knows what you will come up with for your filling - right?

I had a mistake in my recipe too that I will correct shortly.  I only used 1/4 pound of chorizo not 1/2 pound.  I will correct it shortly.

isand66's picture
isand66

Thanks DA...as soon as I have some time I will give this a try.  Too busy this weekend with the family coming over for a pizza party.  Going to break in my new Pizza Grill attachment.  Hopefully I will have a chance to mix something up on Sunday to bake Monday or Tuesday.

FlourChild's picture
FlourChild

Those look amazing!  Love the open crumb and combination of flavors.

dabrownman's picture
dabrownman

for your nice comments flourchild - love your handle by the way.  Yeast water makes for some fine breads where SD is not wanted or needed.  A good replacement for commercial yeast too.   I took your commercial yeast recipe and modified it for yeast water and now it looks like Ian (isand66) is going to modify it again for SD - probably with different fillings too.  That is the way it works around here with so many imaginative, if fanatical and sometimes oddly inspired, bread bakers :-)

So what are you baking for St Paddy's day?

breadsong's picture
breadsong

Hello DA,
The crumb on these bialys is amazing, and toppings...well, this may be my husband's definition of a perfect breakfast.
I'm going to have to give these a try, loving how chives flavor bread!
The results from the yeast water are quite impressive.
:^) breadsong

dabrownman's picture
dabrownman

Will just love these bialy's.  No Chorizo - no problem - just use your favorite breakfast sausage.  I sneak garlic chives into herb bread, pizza dough or where ever I think I can get away with it. n It is a much underused herb over all.  I am becoming a big fan of YW where SD flavor is not required or needed.  The crumb is unbelievable.   I'm going to do Akiko's baggies with YW next.  If I can learn how to slash by then. 

Breadandwine's picture
Breadandwine

Absolutely fascinating bread, DA (if I can call you that?)!

Lovely pics - mouthwatering, even though I'm vegan!

The amount of love and care and detail that's gone into these breads is very impressive and I applaud your dedication.

However, although I've been around breadmaking for over forty years, I've never come across the term 'yeast water' before. Yeast liquid, yes - but then you'd specify the amount of yeast.

What am I missing here?

Regards, Paul

dabrownman's picture
dabrownman

is another kind of natural wild yeast that is used to leaven bread.  I think that it has been around forever but especially in Japan.  I started mine with minneola tangelo, orange juice, apple and water and honey.  tekeke started hers in a similar way from raisins and ronray I believe started his from apples.  Many TFL'ers have ctarted some yeast water adn made bread with it.  It is the perfect commericial yeast replacement where SD is not wanted or needed.  You can check my blog for how I have made and used it., or better teketeke's blog or ronray's.

dabrownman's picture
dabrownman

is fine  and thanks for the compliments.   It is the 5th bread I have made from YW and I am growing more fond of it after every one.  The normal bialy with fresh onion and poppy seed filling  (and a little garlic chive in the dough), would be perfect for vegans.  Don't feel bad,  I have been baking bread since 1973 and I never heard of YW either until 2 months ago. 

Breadandwine's picture
Breadandwine

Thanks for the explanation! 

I've been soaking my dried fruit for my fruit bread for a while now - and occasionally it has fermented a bit before I've been able to get around to using it. I guess this is the 'Yeast water' you're referring to?

And there's me just drinking it as a fruit juice! :-)

 

BTW, your Bialy's are very similar to my bread-based canapes:

http://nobreadisanisland.blogspot.com/2010/12/canapes-vegan-made-with-bread-dough.html

Albeit with a much simpler dough! You can see some of them in the main pic on my blog. No bread is an island, eh? ;)

Cheers, Paul

dabrownman's picture
dabrownman

But they sure look like bialy's Paul - tasty ones too I'll bet!