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Bialy Recipe

eatthelove.com · 2014 · 16

Against 22 bialy recipes

More water than 90% of recipes and less salt than 86%.

See how all 22 bialy recipes compare →

Get the method at eatthelove.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.

  • More water than 90% of recipes: 74% of the flour weight against the typical recipe's 63%.
  • Less salt than 86% of recipes: 1.4% of the flour weight against the typical recipe's 2%.
  • Less yeast than 77% of recipes: 0.3% of the flour weight against the typical recipe's 0.5%.
Water: 74%, 93rd percentileSalt: 1.4%, 9th percentileYeast: 0.3%, 20th percentileSugar or malt: 0%, 32nd percentileFat: 0%, 41st percentileWaterSaltYeastSugaror maltFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (15)

  • 1/2 cup all-purpose flour (70 g)70 g
  • 1/3 cup water (room temperature)≈ 79 g
  • 1/4 teaspoon active yeast (not fast acting)≈ 0.8 g
  • 1/2 teaspoon active yeast (not fast acting)≈ 1.6 g
  • 1/4 cup warm water (between 105°-110°F)≈ 59 g
  • 3 cups bread flour (480 g)480 g
  • 2 cups all-purpose flour (280 g (you can also substitute the same amount whole wheat or white whole wheat flour if you'd like))280 g
  • 2 cups water (room temperature)≈ 474 g
  • 1 tablespoon kosher salt (Diamond brand preferred, if using other brand, use 1/2 tablespoon)≈ 12 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 2 tablespoons olive oil (extra virgin)≈ 27 g
  • 1 medium onion, finely chopped (about 1 cup)n/a
  • 2 tablespoons poppy seeds (optional)≈ 30 g
  • 2 tablespoons sesame seeds (optional)≈ 30 g
  • additional salt and pepper (to taste)n/a
  • cornmeal, semolina flour or extra all-purpose flour (to dust bottom of pan)n/a

flour 830 gbatter 1457 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.

  • Water74% · 93rd percentile
  • Salt1.4% · 9th percentile
  • Yeast0.3% · 20th percentile
  • Sugar or malt0% · 32nd percentile
  • Fat0% · 41st percentile

Oven

Temperature
450°F / 230°C
median 475°F
Time
15 minutes
median 14 minutes

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