The Fresh Loaf

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Bialys Test bake #1 Source, The Jewish Bakery

The Roadside Pie King's picture
The Roadside Pi...

Bialys Test bake #1 Source, The Jewish Bakery

The end game needs a little tweaking. The first tray puffed up too much I think. Also, they were undercooked at the 8-minute mark. The second tray looks pretty okay. That being said, I have not had a store brought bialy in so long I will have to buy a couple for comparison in person. 

Abe's picture
Abe

I like the bolder bake. Begging to be eaten with a bowl of soup. 

Enjoy!

The Roadside Pie King's picture
The Roadside Pi...

It took some quick on the fly adjustment, but I am happy with the second tray for sure! 

Benito's picture
Benito

They look very tempting Will, I’d eat a couple for sure.

Benny

The Roadside Pie King's picture
The Roadside Pi...

Ah, Benny,

If you're ever in/near the East Valley Az. you have an open invitation to bake/break bread with me in my new "huge" kitchen! 

gavinc's picture
gavinc

They look really nice. I prefer bialys over bagels, mostly due to easier shaping as my old arthritic hands find it hard to shape bagels.. The savoury seasoned centre is what I would go with for sure. Nicely done Will.

Cheers,

Gavin.

The Roadside Pie King's picture
The Roadside Pi...

It certainly is empowering to be able to create something at home that is traditionally only available as store brought! At least for me, it is! 

foodforthought's picture
foodforthought

Looking better than any of my last 3 batches. You’re getting a lot of onion in these centers and more browning than I’ve been able to manage. Does your recipe include malt beyond what’s in the flour? Don’t run out of cream cheese!

Phil

 

The Roadside Pie King's picture
The Roadside Pi...

No extra malt in the ITJB Bialy formula. Just the four standard lean bread ingredients at low hydration. After the first tray came out of the oven pale after the prescribed 8 minutes at 400F. I raised the oven temperature to 475 and added two whole minutes to the bake time! Both trays were baked with a copious amount of steam.  Additionally, the second tray spent that extra 8 minutes while the first tray baked, proofing in the wading pool shape. This allowed the gluten to relax just enough for me to do some quick poking to try and control the "poof" By George, I think it worked! 

 All that being said, I think my end-game workflow will permanently be adjusted to include a short proof/rest in the wading pool shape, with a quick shape tweak just before loading into the oven. The ITJB formula calls for shaping the wading pool and then immediately loading them into the oven. One last note, The onion filling was verbatim the book recipe and the prescribed 1tsp in each bialy. 

Isand66's picture
Isand66

If you want less puffiness let them overproof a bit more and they will hold their shape better.  Are you baking with steam?  If not try it and your color will improve.

Isand66's picture
Isand66
The Roadside Pie King's picture
The Roadside Pi...

Great job I may try this out. Your starter is at 66% hydration?

Isand66's picture
Isand66

Yes it’s 66%.  

The Roadside Pie King's picture
The Roadside Pi...

It only goes to prove, you don't have to be Jewish to love them! Tonight's dinner was dry rubbed and high heat seared pork loin on the last bagel and the last bialy. Yes, bread fans, that can mean only one thing, we are ready to rock and roll with another bake tomorrow! What shall I bake? Something new? Something tried and true? Revisit something neglected for so long? 

Isand66's picture
Isand66

I’m baking some English Muffins tonight with a new formula.  Sourdough of course with some fresh ground WW and buttermilk with cherries.

The Roadside Pie King's picture
The Roadside Pi...

English muffins 

Isand66's picture
Isand66

Those look perfect.  Mine are almost done baking and came out tasty.