Traditional Onion Bialys
Jessamyn Waldman Rodriguez
"The Hot Bread Kitchen Cookbook"
Makes 12 (5-inch/13 cm) bialys
You can't talk about bialys without talking about my friend Mimi
Sheraton, the former New York Times restaurant critic. Her book "The
Bialy Eaters" is the most captivating piece of food writing I've ever
read. Within the parameters she outlines, I set off to make the best
bialy in New York. While I'm proud that our bialys have become one of
our signature breads and received critical acclaim, the best compliment
came a year after we started making them, when Mimi called to say she
liked ours. I hope you do, too.
BIALY DOUGH
1 1/3 C/320 g lukewarm water
3 1/2 C plus 2 Tbsp/465 g bread flour, plus more for shaping
3 1/2 cup plus 2 Tbsp/150 g (risen and deflated) pâte fermentée
3/4 tsp active dry yeast
1 Tbsp kosher salt
FILLING
3 Tbsp extra-virgin olive oil
4 medium yellow onions, finely diced (6 C/900 g)
1/2 C/60 g fine dried bread crumbs
1 1/2 Tbsp poppy seeds
1/2 tsp kosher salt
1. To make the bialy dough: Put the water and flour in the bowl of a
stand mixer fitted with a dough hook, and mix for 2 minutes. Let rest
for 20 minutes.
2. Cut the pâte fermentée into walnut-sized pieces. Add it, the yeast,
and the salt and mix on low speed until the dry ingredients are
completely combined. Add a little more water if this hasn't happened in
3 minutes. Increase the speed to medium to medium-high and mix until the
dough is smooth, pulls away from the sides of the bowl (and leaves the
sides clean), has a bit of shine, and makes a slapping noise against the
sides of the bowl, 5 to 7 minutes. Do the windowpane test to check to
see if the gluten is fully developed.
3. Dust a clean bowl lightly with flour and transfer the dough to it.
Cover the bowl with plastic wrap (or put the whole bowl in a large
plastic bag) and let stand at room temperature until doubled in volume,
about 1 hour and 30 minutes.
4. Meanwhile, to prepare the filling: Heat the oil in a large skillet
set over medium-low heat. Add the onions and cook, stirring now and
then, until they just begin to brown and have reduced to about a third
of their original volume, about 20 minutes. Transfer the onions to a
bowl and stir in the bread crumbs, poppy seeds, and salt. Set aside to cool.
5. Transfer the dough to a lightly floured surface. Divide the dough
into 12 equal pieces (each weighing about 2 3/4 ounces/80 g). Form each
piece into a small bun (see below), cover with plastic wrap, and let
rest for 5 minutes. Proceeding in the same order in which you shaped the
pieces into balls, flatten each ball with the heel of your hand into a
disk about 4 inches/io cm in diameter.
6. Line the backs of 2 rimmed baking sheets with parchment. Put the
disks on the baking sheets, evenly spaced and at least an inch apart.
Loosely cover with plastic wrap. Let stand until the rolls are very soft
and hold an indentation when you touch them lightly, 1 hour to 1 hour
and 30 minutes.
7. Put a pizza stone on the middle rack of the oven and preheat to
500F/260C. Let the stone heat up for at least 30 minutes.
8. Uncover the bialys and, using the pads of both your index and middle
fingertips, make a depression in the center of each disk of dough. Put
about 2 tablespoons filling in the center of each bialy, spreading it
out so it fills the center.
9. In one swift motion, slide the bialys and the parchment onto the
pizza stone. Bake until golden brown, 12 to 15 minutes. Transfer to a
wire rack to cool for a few minutes (discard the parchment).
10. Serve immediately. Leftovers can be kept in an airtight plastic bag
at room temperature for 2 days.
To form a boule, roll, or bun, divide the dough evenly and gently form
the pieces into rough rectangles. With the dough lying flat on the work
surface, gather the corners to the center of the dough - you'll have a
little bundle. Pinch the place where the 4 corners meet. Once you have
done that, gather the new edges to your pinch, creating more surface
tension. You will have a little beak where your corners came together
and, when you pick it up, you should have a nice, smooth round ball. Put
the bundle beak side down on the work surface and use your palm to
lightly round the ball. Use the pinky edge of your hand to tighten the
surface tension even more.
* Exported from MasterCook *
Pâte Fermentée
Recipe By :Jessamyn Waldman Rodriguez
Serving Size : 0 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup lukewarm water -- plus, (120g)
1 teaspoon lukewarm water
2/3 teaspoon active dry yeast
1 1/3 cups bread flour -- plus, (180g)
1 tablespoon bread flour
1 teaspoon kosher salt
Makes about 1 1/2C/300g, risen and deflated
Pâte Fermentée is an ingredient in many recipes for lean and enriched
doughs. You need to make it 8-24 hrs before you bake your bread. This
extra step extends fermentation time and allows you to achieve a
light, flavorful loaf with less yeast. This does not impart a sour
flavor to the bread, instead it adds depth of flavor and extends the
shelf life of your bread. If you make bread often you can save the
trimmings from lean doughs to use in your Pâte Fermentée. Many breads
you already make, you will mix a batch of the Pâte Fermentée the day
before, then refrigerate it until you are ready to bake.
Put the water and yeast in the bowl of a stand mixer fitted with a
dough hook, then add the flour and salt. Mix on low speed for 2 min
until combined into a shaggy dough. Cover the bowl with plastic wrap
and let stand at room temp for 30 min.
Refrigerate the mixture for a minimun of 8 hrs and a maximum of 24.
(There is no need to return it to room temp before using.)
If you're measuring the Pâte Fermentée rather than weighing it, be
sure to defate it with a wooden spoon or with floured fingertips
before measuring.
Source:
"The Hot Bread Kitchen Cookbook"
Yield:
"300 grams"
- - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 698 Calories; 3g Fat (4.3%
calories from fat); 24g Protein; 140g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 1889mg Sodium. Exchanges: 9 1/2 Grain(Starch); 0 Lean
Meat.