December 9, 2015 - 4:56am
Bien Cuit Bialys - Rye Malt Extract?
I'm hoping to make the bialy recipe from the beautiful new Bien Cuit cookbook, which I just received as a gift. I have a couple of questions about the recipe.
1. Recipe calls for 1 Tablespoon of rye malt extract. I understand this to help with both flavor and rise. Of course, my local home-brew shop sells it, but only in 2 lb jugs. My questions: should it be possible to buy this stuff in smaller quantities? if not, can I substitute a dollop of molasses or something something similar?
2. The recipe calls for two or three proofs, then an overnight proof, then shape and bake -- no additional proofing after shaping. Is this a mistake? Should I allow the bialys to proof one last time after shaping to ensure a good rise?
Thanks for your help!
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For rye malt extract is barley malt.
Never baked Bialys so can't help you with the final proofing question.
I believe these are named after Bialystock where my great grandmother came from. Looking forward to seeing the results.
to keep that "inflatable wading pool" shape, you just shape fill and bake. If they rise at that point they may puff up round and be onion topped rolls. Your bialys will be delicious, I am sure. Happy baking!
Embeth - that makes total sense about keeping the 'wading pool' shape. Abe - I think barely malt should be much more easily accessible. Thanks both of you! Abe, I'll do my best to honor to your Great grandmother's hometown, and if the results are presentable I'll be sure to post a photo. Thanks again!
Hope it goes well. I'm sure it will. Do Bialystok proud!
And as Max Bialystock said (Zero Mostel, The Producers) 'Where did I go right?'
I think you are on to it Dave.
dobie
I had forgotten that Max's last name was Bialystock. A great play/movie, a great comedian, Zero Mostel….and a great line. Thanks for the laugh.