bialys from Artisan Baking Across America
I just made these today. They're tasty, though I didn't get them right yet. Two things...
1) the Cuisinart really can't handle this amount of dough. There was a previous post on here about that, potentially burning out your machine. I have a Cuisinart brand, I think it's the 11-cup. It's never caused me any issues, but this dough shut it down. Smelling smoke, etc... So just warning y'all, that's an expensive machine to blow out. I don't make the habit of bread dough in the food processor, but this recipe insisted on it to get the texture right.
If I did it again, I would split the dough in half, and use my old French Cuisinart from the 1970s and see if that worked. Or take the exercise and knead by hand. When I searched on this site, someone else reported the same problem, with it being more than the food processor could take.
2) Can anyone give me any tips for forming the bialys? Mine oven springed to almost get rid of the thin, membrane center. I think they needed to be stretched out further than you would want them to appear when baked to plan for the "recoil". Glezer was also vague at the stage when forming balls to rise (before flattening them out into rings), I think it was an error on my part to use good Boule formation techniques there. I learned to form boules to get upward spring in the center, and that may have contributed, even after they were later flattened and a thin membrane in the center formed. Next time when I divide the dough, I'm wondering if I should just roll the balls with no surface tension at all, like when a child rolls playdough balls.
Anyone have advice on bialys? Anyone else done this recipe? They were great, they were just a little more like a round bun after baking with a little onion center, rather than like a bagel with a thin membrane in the middle.