Sourdough Bialy Recipe
baking-sense.com · 2020 · 10 servings
Against 22 bialy recipes
Less water than 95% of recipes and more salt than 86%.
How it compares
Against the typical batch: the median of 22 bialy recipes, per 100 g of flour.
- Less water than 95% of recipes: 57% of the flour weight against the typical recipe's 63%.
- More salt than 86% of recipes: 2.4% of the flour weight against the typical recipe's 2%.
- No yeast at all, where 81% of recipes use some (most of those 0.5 to 0.9% of the flour weight).
- More sugar or malt than 81% of recipes: 1.7% of the flour weight against the typical recipe's 0%.
Ingredients (10)
- 8 oz active sourdough starter (1 cup, 100% hydration)227 g
- 10 oz warm water (1 ¼ cups)284 g
- 17 ½ oz bread flour (3 ½ cups, see note)496 g
- 2 teaspoons sugar≈ 8 g
- 2 teaspoons table salt≈ 12 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 oz unsalted butter28 g
- ½ cup minced onion≈ 119 g
- ½ teaspoon salt≈ 3 g
- 1 tablespoon poppy seeds≈ 15 g
- pepper to tasten/a
flour 496 gbatter 1027 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 22 recipes. Shaded: the middle half. Tick: the median.
- Water57% · 2nd percentile · median 63%
- Salt2.4% · 93rd percentile · median 2%
- Yeast0% · 9th percentile · median 0.5%
- Sugar or malt1.7% · 84th percentile · median 0%
- Fat0% · 41st percentile · median 0%
Oven
- Temperature
- 450°F / 230°C
- median 475°F
- Time
- 20 minutes
- median 14 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: water, salt, yeast, sugar or malt, fat.
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