{"id":185,"date":"2009-06-14T17:28:21","date_gmt":"2009-06-14T21:28:21","guid":{"rendered":"http:\/\/www.breadcetera.com\/?p=185"},"modified":"2010-02-25T15:55:25","modified_gmt":"2010-02-25T20:55:25","slug":"bialys","status":"publish","type":"post","link":"http:\/\/www.breadcetera.com\/?p=185","title":{"rendered":"Bialys"},"content":{"rendered":"<p><a href=\"http:\/\/www.breadcetera.com\/wp-content\/uploads\/2009\/06\/bialys-004-large.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-186\" title=\"A Toasted Bialy with Butter and Smoked Salmon - Perfect for Breakfast or Brunch\" src=\"http:\/\/www.breadcetera.com\/wp-content\/uploads\/2009\/06\/bialys-004-large.jpg\" alt=\"\" width=\"500\" height=\"374\" srcset=\"http:\/\/www.breadcetera.com\/wp-content\/uploads\/2009\/06\/bialys-004-large.jpg 1024w, http:\/\/www.breadcetera.com\/wp-content\/uploads\/2009\/06\/bialys-004-large-300x224.jpg 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n<p>If there was?one bread that could?legitimately lay claim to being the bagel&#8217;s &#8216;heir apparent&#8217;,?it would have to be the bialy.? A lesser-known cousin to the bagel, the bialy is named?after?Bialystok, the city in Poland from which it originates.? Like the bagel, the bialy has a characteristic?chewy, toothsome crumb.? However,?that is where the similarity ends.? Unlike the bagel&#8217;s shiny, deep?brown crust, the bialy&#8217;s crust is soft and?floury.? And instead of a hole through the center, the bialy sports?a central indentation where a small amount?of chopped onion resides,?giving the bialy its signature flavor.<\/p>\n<p><!--more--><\/p>\n<p>The formula used here is a modification of the one?described?by?Maggie Glezer in?<a href=\"http:\/\/www.amazon.com\/Artisan-Baking-Across-America-Recipes\/dp\/1579651178\/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1245012467&amp;sr=8-1\" target=\"_blank\">Artisan Baking Across America<\/a>.? High gluten flour is used to?give?the bialy its?chewiness.? Because doughs made with high gluten flour can be difficult to properly develop in a home stand mixer using conventional techniques, Glezer uses a food processor to mix her dough.??Unfortunately, this leads to a significant heating of the dough and?as a result, Glezer is forced to repeat 3 or 4 cycles of processing the?dough followed by?letting the dough?cool down to get to the desired degree of dough development.<\/p>\n<p>By using the <a href=\"http:\/\/www.breadcetera.com\/?p=157\" target=\"_self\">double flour addition technique<\/a> in a home stand mixer, the need for repeated?cycles of mixing and cooling can be eliminated.? An initial incorporation of some air into a flour\/water slurry using?the whisk attachment, followed by adding the remaining flour and mixing with a standard spiral dough hook leads to a nicely developed dough in a just a few minutes?without the risk of overheating the dough.<\/p>\n<blockquote><p><span><strong>Final Dough<\/strong><\/span><\/p>\n<ul>\n<li>600 g ?King Arthur Sir Lancelot High Gluten?Flour<\/li>\n<li>390 g Water<\/li>\n<li>12 g?Salt<\/li>\n<li>1 tsp. Instant Yeast<\/li>\n<\/ul>\n<p><strong>Onion Schmear<\/strong><\/p>\n<ul>\n<li>1 medium Yellow Onion<\/li>\n<\/ul>\n<\/blockquote>\n<p>The evening before the bake,?the onion schmear?is prepared?by cutting the onion into quarters, placing the quarters?into a food processor and processing the onion until a?very fine chop, almost a puree, is obtained.? The finely chopped onion is then sweated?in a skillet, over medium-low heat, until the onion is translucent and just a hint of color is?obtained,?about 3-5 minutes.??The onion is then allowed to cool?and?refrigerated?until needed.<\/p>\n<div class=\"cent\"><a href=\"http:\/\/www.breadcetera.com\/wp-content\/uploads\/2009\/06\/bialys-003-large.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-medium wp-image-188\" title=\"Onion Schmear\" src=\"http:\/\/www.breadcetera.com\/wp-content\/uploads\/2009\/06\/bialys-003-large-300x224.jpg\" alt=\"\" width=\"300\" height=\"224\" srcset=\"http:\/\/www.breadcetera.com\/wp-content\/uploads\/2009\/06\/bialys-003-large-300x224.jpg 300w, http:\/\/www.breadcetera.com\/wp-content\/uploads\/2009\/06\/bialys-003-large.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/div>\n<p>The day of the bake, all the dry ingredients of the final dough are combined.? The water and 50 g of the combined dry ingredient mixture?are?placed in the bowl of a stand mixer and the ingredients are mixed on speed 3, using the whisk attachment, until a light?froth is obtained, about 1 minute.? The whisk attachment is then replaced with a spiral dough hook and the remaining dry ingredients are?added.? Mixing is then continued at the lowest speed (&#8220;Stir&#8221;) until all the ingredients?are incorporated, about 3 minutes.??The mixer speed is then increased to speed 3 and the dough mixed to full development, taking about 6 minutes.? The desired final dough temperature is 76-78?F.<\/p>\n<p>The dough is then placed in a lightly oiled, covered?container and allowed to ferment at 78?F for 1 hour, 40 minutes.? After this time, the dough was divided into 12 equally sized pieces, lightly rounded, covered with a plastic sheet and allowed to proof until the dough springs back slowly when gently poked with a finger, about 2 hours.<\/p>\n<p>Using a thumb, each dough round was then flattened in the center?and then stretched outward from the center until each piece was approximately 5&#8243; in diameter, resembling mini pizza shells.? A?thin membrane of dough should stretch?across the center of each dough piece.? A scant ? teaspoon of the onion schmear?is then thinly spread over the center of each dough piece as shown below:<\/p>\n<div class=\"cent\"><a href=\"http:\/\/www.breadcetera.com\/wp-content\/uploads\/2009\/06\/bialys-002-large.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-medium wp-image-189\" title=\"Dough Pieces with Onion Schmear\" src=\"http:\/\/www.breadcetera.com\/wp-content\/uploads\/2009\/06\/bialys-002-large-300x224.jpg\" alt=\"\" width=\"300\" height=\"224\" srcset=\"http:\/\/www.breadcetera.com\/wp-content\/uploads\/2009\/06\/bialys-002-large-300x224.jpg 300w, http:\/\/www.breadcetera.com\/wp-content\/uploads\/2009\/06\/bialys-002-large.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/div>\n<p>The bialys are then baked in a 475?F oven just until a light brown with darker mottling, about 8 minutes.? Allow to cool before serving.? I enjoy?bialys?sliced and toasted, adorned with butter or cream?cheese and?smoked salmon or?smoked sable.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>If there was?one bread that could?legitimately lay claim to being the bagel&#8217;s &#8216;heir apparent&#8217;,?it would have to be the bialy.? A lesser-known cousin to the bagel, the bialy is named?after?Bialystok, the city in Poland from which it originates.? Like the bagel, the bialy has a characteristic?chewy, toothsome crumb.? However,?that is where the similarity ends.? Unlike [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4],"tags":[70],"_links":{"self":[{"href":"http:\/\/www.breadcetera.com\/index.php?rest_route=\/wp\/v2\/posts\/185"}],"collection":[{"href":"http:\/\/www.breadcetera.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.breadcetera.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.breadcetera.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.breadcetera.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=185"}],"version-history":[{"count":3,"href":"http:\/\/www.breadcetera.com\/index.php?rest_route=\/wp\/v2\/posts\/185\/revisions"}],"predecessor-version":[{"id":577,"href":"http:\/\/www.breadcetera.com\/index.php?rest_route=\/wp\/v2\/posts\/185\/revisions\/577"}],"wp:attachment":[{"href":"http:\/\/www.breadcetera.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=185"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.breadcetera.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=185"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.breadcetera.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=185"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}