Bialys - The saga continues
So, I was home sick for four days, Sat-Tue this past week and on saturday, my daughter says you have to make more Bialys, because she has them for breakfast EVERY morning. So I decided to give ITJB recipe one more try. I was hoping they wouldn't puff up into softballs. I did something different. I made a poolish the night before. Stuck with the same amount of grams of flour and water, but subtracted 100 grams of water and flour, with 1/2 teaspoon of yeast and put in fridge next morning. Took it out and let it sit to get to room temperature. Then added the rest of the ingredients to equal 680 grams of flour, 370 water with 1 tsp eyastand 2 1/4 teaspoon of salt and let it sit for 2-3 hours. Then made round balls and set them on pan with dusted cornmeal. Let them doubled in size, about an hour.
But, I remembered something very important Stan G had told me from one of his posts... the bialys have to reach full proof, i.e., just about at the point of collapse, before you "pull" them into their flat-bottomed ring shape. if you don't let them go to near-collapse, you get softballs. What I did was cut them into 12 3 oz pieces and shaped them into bialys. And yes, brushed flour on top to get that golden brown look. Coveredred them with plastic and towel. I then put the sauteed onion in the middle and let it sit for like I think it was 4-5 hours, until as described above...point of collapse. Cooked them and here are 12 light delicious perfect bialys. I was estatic. ITJB's water to flour ratio is 54%. My daughter loves when the onion spills over on top. so do I. Perfect for when I was home on monday and tuesday with butter and tea to make me feel better.