I ran across this online: https://sassafrascurio.substack.com/p/ryebatta-bialys from Martin Phillip, Hamelman's successor at King Arthur.
Day 1 AM: Feed Starter
Day 1 PM: Mix wheat flour poolish and rye sourdough
Day 2 AM: Mix and ferment dough, shape and proof rounds, shape, top, and bake bialys - about 5 hrs start to finish
I used whole wheat flour for the poolish to get the whole grain % up. The result is not as open as the photos in the formula, but it's pretty tasty with a nice chew.
The formula specifically says not to mince the onions. Every bakery bialy I've ever had had minced onions and I didn't see the advantage of slicing rather than mincing. I tried it; it just made the bialys harder to top neatly.
Bialy photos, not nearly as dark as the ones in the formula, but tasty nevertheless
fantastic, Louis. Another rye to try. Thanks for posting!!!
Rob
for your kind thoughts. I ordered some solod (Russian fermented rye malt) to try Borodinsky bread. Apparently it helps color rye bread. If it works, I may try adding some rather than caramel color for dark rye.