Classic Bialys
King Arthur Baking · kingarthurbaking.com · 12 servings
Against 22 bialy recipes
Close to the middle of 22 bialy recipes on every ingredient.
How it compares
Against the typical batch: the median of 22 bialy recipes, per 100 g of flour.
- Water below the middle half: 61% of the flour weight against the typical recipe's 63%, less than 72% of recipes use.
- No sugar or malt, like 63% of recipes.
Ingredients (11)
- 7 cups (840g) King Arthur Unbleached Bread Flour840 g
- 2 3/4 teaspoons (17g) table salt17 g
- 1 1/4 teaspoons instant yeast≈ 3.9 g
- 1/2 teaspoon onion powder≈ 2.5 g
- 2 1/4 cups (510g) water510 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 onion, peeled and quarteredn/a
- 1 teaspoon poppy seeds≈ 4.9 g
- 1/8 teaspoon table salt≈ 0.8 g
- 3 to 4 grinds coarsely ground black peppern/a
- 1 tablespoon (14g) olive oil14 g
- farina or yellow cornmeal, for pansn/a
flour 840 gbatter 1373 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.
- Water61% · 25th percentile · median 63%
- Salt2% · 55th percentile · median 2%
- Yeast0.5% · 45th 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
- 60 minutes
- median 14 minutes
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Nearest by baker's percentages: water, salt, yeast, sugar or malt, fat.
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