Sourdough Bialy

• annokset: 6 bialy

Ainekset

DOUGH

134 grams Active Starter (100% Hydration) - 35%

230 grams Central Milling Artisan Bakers Craft Flour (11.5% protein) - 60%

150 grams Central Milling Organic High Mountain Flour (high protein 13.5% bread flour) - 40%

247 grams Warm Water (78 to 85 F) - 65%

8 grams Kosher Salt - 2%

TOPPING

80 grams Sweet Onion (Finely Diced)

6 grams Poppy Seeds

7 grams Olive Oil

15 grams Sesame Seeds

Ohjeet

Mix Your Dough: In a large bowl, combine all of the ingredients from the dough section. Mix using your hands until the flour is hydrated and the ingredients are well-combined. Cover the bowl and allow the dough to rest for 1 hour.

Bulk Fermentation: After an hour, your dough should look smoother and no longer feel sticky. Perform 3 sets of folds in 30 minute intervals throughout bulk fermentation, either in the bowl or on your work surface. Do this by picking up one side of the dough, stretching it as far as it can as far as it will go and then fold it towards the center. Repeat with all 4 sides of the dough.

Once you've completed your last fold, put your dough into an airtight container with room for the dough to rise and let it rest untouched for 2 to 2.5 hours. You're looking for a 30% to 50% increase in volume, and for the dough to feel soft like it's filled with bubbles. I like using these Cambro containers so I can clearly see that the dough has increased in size, and that it appears webby and bubbly on the bottom.

Proof: Towards the end of bulk fermentation, dust a 9 by 13 inch baking sheet with corn meal. Turn your dough out onto a clean work surface. Divide the dough into 6 equal portions and round each into a tight ball. Place the dough balls on the prepared baking sheet. Cover the dough balls with greased plastic wrap making sure the dough isn't exposed to air, dry out and form a skin.

Place the baking sheet in the refrigerator and proof overnight.

Shape and Bake: The next day, preheat your oven to 450 F.

Heat the olive oil in a saucepan and cook onions for 5 minutes or until they appear translucent. Add poppyseeds and set aside until cooled.

Once your oven has reached the desired temperature, place sesame seeds on a plate and coat the top of the dough balls in seeds. Shape your bialys by creating an indentation in the middle of each dough ball. Carefully stretch the dough into the shape of a bagel about 6 to 7 inches in diameter, taking care not to puncture the center, and leaving a wide, flat indentation where the hole would be. Fill each well with 1 teaspoon of filling.

At this point, I placed my bialy dough, 3 at a time on my Challenger bread pan and baked them covered for 10 minutes and uncovered for another 10 minutes or until the crust appeared golden brown. Alternatively, you can bake these on a baking sheet, place a few ice cubes on the bottom of your oven to create steam and bake the bialys for 15 minutes.

Remove the bialys from the oven and serve warm; or cool on a rack and save for toasting later.

Muistiinpanot

Source: https://makeitdough.com/sourdough-bialy/

Cooked May 2020.