Recipe: Hot Bread Kitchen Bialys
Margo Sivin · hotbreadkitchen.org · 2020
Get the method at hotbreadkitchen.org →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 salt than 86% of recipes: 1.4% of the flour weight against the typical recipe's 2%.
- No sugar or malt, like 63% of recipes.
Ingredients (4)
- 1 ⅞ cup (221g) All purpose flour221 g
- ⅝ cup (144g) lukewarm water144 g
- ½ teaspoon dry instant yeast≈ 1.6 g
- ¾ teaspoon kosher salt≈ 3 g
flour 221 gbatter 370 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.
- Water65% · 61st percentile · median 63%
- Salt1.4% · 9th percentile · median 2%
- Yeast0.7% · 59th percentile · median 0.5%
- Sugar or malt0% · 32nd percentile · median 0%
- Fat0% · 41st percentile · median 0%
Oven
- Temperature
- not stated
- median 475°F
- Time
- not stated
- median 14 minutes
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