Sourdough Bialys
Melissa Johnson · breadtopia.com · 14
Against 22 bialy recipes
No yeast, unlike 81% of recipes and more salt than 81%.
How it compares
Against the typical batch: the median of 22 bialy recipes, per 100 g of flour.
- No yeast at all, where 81% of recipes use some (most of those 0.5 to 0.9% of the flour weight).
- More salt than 81% of recipes: 2.3% of the flour weight against the typical recipe's 2%.
Ingredients (20)
- Starter Build, 1:6:6 feedingn/a
- 20g sourdough starter20 g
- 120g bread flour120 g
- 120g water120 g
- Doughn/a
- 260g ripe sourdough starter (from the build above)260 g
- 400g bread flour (3 cups)400 g
- 270g home-milled whole grain yecora rojo wheat berries or whole grain yecora rojo flour (2 cups flour)270 g
- 420g water (1 ¾ cups)420 g
- 18g salt (3 tsp)18 g
Toppings and extras
Listed, but not counted in the percentages below.
- Onion Fillingn/a
- 1 large onion dicedn/a
- 1-2 Tbsp olive oil≈ 20 g
- 1-2 tsp poppyseeds≈ 7 g
- pinch of salt≈ 0.4 g
- Date-Cheese Fillingn/a
- 10 dried datesn/a
- 2 ½ oz goat cheese (half a small log)71 g
- 1-2 Tbsp chopped rosemary≈ 22 g
- 1 Tbsp honey (optional)≈ 21 g
flour 790 gbatter 1628 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 22 recipes. Shaded: the middle half. Tick: the median.
- Water68% · 70th percentile · median 63%
- Salt2.3% · 84th percentile · median 2%
- Yeast0% · 9th percentile · median 0.5%
- Sugar or malt0% · 32nd percentile · median 0%
- Fat0% · 41st percentile · median 0%
Oven
- Temperature
- 475°F / 245°C
- median 475°F
- Time
- 120 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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