Comments on: Bialys

By: Anne Marie

Anne Marie — Mon, 22 Feb 2010 23:28:26 +0000

Made these yesterday, wish I had seen your post before I stressed out my food processor. Put a link to your method in my blog, I will try the double flour addition next time.

By: SteveB

SteveB — Tue, 02 Feb 2010 12:27:55 +0000

Hola Nuria,
Welcome to Bread cetera. I’m glad you are finding the blog of interest to you. Good luck with your own, new blog.

By: Nuria

Nuria — Mon, 01 Feb 2010 15:59:11 +0000

Greetings from Catalonia, Spain.

I love art and the ease with working bread, the truth, I’m bastabte bad in that area, but seeing your results may encourage me with some of your recipes, I find your blog very interesting, and undoubtedly will visit it often, I just 3 months ago I opened mine, although we know that when you love a kitchen with no dish can go wrong.
A big hug and thanks for your time.

Nuria

By: Gent Jove pa Tou

Gent Jove pa Tou — Thu, 28 Jan 2010 11:49:35 +0000

This bread has to be good.

By: kekstester

kekstester — Fri, 08 Jan 2010 23:43:36 +0000

Love those! Almost forgot about them, but now, there has to be a revival asap!

By: Beth

Beth — Sun, 27 Dec 2009 18:38:14 +0000

Steve,

My Dad (from Brooklyn and NJ) has been baking bialys for many many years. He always uses the reconstituted dried onions.
He also makes them square, so they fit better in toaster ovens.
And, when we need a lot of bialys, we make Bialy Bread. The same dough, but formed into a sandwich loaf shape.
We use a standard pyrex or metal loaf pan.
Makes really delicious thin slices for toasting, and it’s a big time saver from hand forming a lot of bialys.

I am looking forward to trying your Double Addition recipe!

By: SteveB

SteveB — Thu, 10 Dec 2009 12:21:50 +0000

Hi Ryan,
I appreciate your kind words about Bread cetera. I wish you the best of luck with your new blog.
By all means, feel free to include a link to Bread cetera from your blog. It looks like it’s off to a great start. I look forward to reading future posts.

By: Ryan D.

Ryan D. — Thu, 10 Dec 2009 05:42:29 +0000

Hey Steve, I love the blog. Very informative and interesting, plus some wonderful recipes. What more could I ask for as a fledgling baker?

Anyways, I wanted to let you know that I’m going to link you over my own blog. I hope that’s alright, but if not, let me know, and I’ll take the link right down.

By: SteveB

SteveB — Mon, 09 Nov 2009 10:38:56 +0000

baschwar, shaping bialys takes a bit of practice before you get it right. Don’t be afraid to form what looks to be an over-enlarged center. As you’ve found, it will tend to fill in during baking.

By: baschwar

baschwar — Mon, 09 Nov 2009 04:30:01 +0000

I made these tonight and they sure did rise… they did not stay as flat as yours did. Maybe mine were too thick? They’re more like a bagel with an ‘outtie’ belly button…