Sourdough Bialy Recipe, Polish Bread - ChainBaker
ChainBaker · chainbaker.com · 2021
Against 22 bialy recipes
No yeast, unlike 81% of recipes and less water 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).
- Less water than 81% of recipes: 60% of the flour weight against the typical recipe's 63%.
Ingredients (7)
- 100g (3.5oz) strong white bread flour100 g
- 100g (3.5oz) room temperature water at around 20 – 22C (68 – 71F).100 g
- 10g (0.35oz) active sourdough starter10 g
- 150g (5.3oz) strong white bread flour150 g
- 50g (1.75oz) room temperature water at around 20-22C (68-71F).50 g
- 5g (0.2oz) salt5 g
- 1 egg≈ 50 g
flour 250 gbatter 465 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.
- Water60% · 16th percentile · median 63%
- Salt2% · 55th 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
- 12 to 14 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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