The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Winter Bialys

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gman4626's picture
gman4626

Winter Bialys

Bialys

15% Whole Wheat

15% Whole Spelt

70% White flour

 

1 KG flour % mix above

20 grams kosher salt

700 grams water

320 grams of sour dough starter (equal mixture of water and flour with starter from the fridge.)

It is a little cold in my house around 19C, so I actually let the starter rise for over 10 hours and then made the dough which I let rise one hour before putting it in the fridge overnight. In the morning I took it out and let it rise for another 4 hours. Again this was due to the temperature in my house.

In the oven for 30 minutes at 190C.

These were the best I have made yet, I wonder if the long rising times are part of the reason.

Gerson

Floydm's picture
Floydm

Very nice.

Bakingmadtoo's picture
Bakingmadtoo

I have never tried byalis, they look very tasty.

dabrownman's picture
dabrownman

look fine and they just needed a few more minutes in the heat to put the brown on them.  Bake boldly is the wise choice.  As Anne Burrell says 'brown bread tastes good'. 

Next time you get them perfectly browned!  Well done none the less!

Happy baking 

gman4626's picture
gman4626

Hi 

Thanks for the tip much appreciated.

 

Gerson