The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Winter Bialys

gman4626's picture

Winter 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.


Floydm's picture

Very nice.

Bakingmadtoo's picture

I have never tried byalis, they look very tasty.

dabrownman's picture

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


Thanks for the tip much appreciated.