Bialys with Traditional Fillings and Beyond
biscuitsandburlap.com · 2018 · 12 pieces
Get the method at biscuitsandburlap.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.How it compares
Against the typical batch: the median of 22 bialy recipes, per 100 g of flour.
- Less water than 90% of recipes: 58% of the flour weight against the typical recipe's 63%.
- No sugar or malt, like 63% of recipes.
Ingredients (4)
- 5⅛ cup flour (all purpose or bread)≈ 641 g
- 13 ounces warm water (filtered)369 g
- 2 teaspoons salt≈ 12 g
- 1⅛ teaspoons yeast≈ 3.5 g
flour 641 gbatter 1025 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.
- Water58% · 7th percentile · median 63%
- Salt1.9% · 34th percentile · median 2%
- Yeast0.5% · 45th percentile · median 0.5%
- Sugar or malt0% · 32nd percentile · median 0%
- Fat0% · 41st percentile · median 0%
Oven
- Temperature
- 480°F / 250°C
- median 475°F
- Time
- 8 to 10 minutes
- median 14 minutes
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