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Pletzlach - Polish Bialys

thefreshloaf.com

Against 22 bialy recipes

More yeast than 90% of recipes and more sugar or malt than 86%.

See how all 22 bialy recipes compare →

Get the method at thefreshloaf.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 yeast than 90% of recipes: 1.4% of the flour weight against the typical recipe's 0.5%, about 3 times as much.
  • More sugar or malt than 86% of recipes: 2.8% of the flour weight against the typical recipe's 0%.
  • More fat than 81% of recipes: 1.9% of the flour weight against the typical recipe's 0%.
Water: 62%, 34th percentileSalt: 2%, 55th percentileYeast: 1.4%, 95th percentileSugar or malt: 2.8%, 89th percentileFat: 1.9%, 84th percentileWaterSaltYeastSugaror maltFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (20)

  • 400g strong bread flour (93%)400 g
  • 30g whole wheat flour (7%)30 g
  • 8.5g salt (2%)9 g
  • 6g instant (active) yeast (1.4%)6 g
  • 12g honey (2.8%)12 g
  • 265g water (24 deg C) (62%)265 g
  • 8g soft butter (1.8%)8 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 2 large yellow onions (about 350g unpeeled, 270g peeled), finely cut (0.5cm wide square pieces)350 g
  • 15 g butter15 g
  • 20 g whole poppy seeds20 g
  • 0.5 teaspoon salt≈ 3 g
  • Making the dough (1 to 3 days ahead of baking):n/a
  • In a mixer bowel, with the dough hook, place all of the ingredients except for the butter.n/a
  • Mix on low speed to combine - 30 seconds.n/a
  • Mix on medium speed for 2 minutes.n/a
  • Cover and rest for 15 to 20 minutes.n/a
  • Mix on medium speed for 2 more minutes.n/a
  • Add butter and mix for 4-5 minutes, until the dough is strong and firm. It should be smooth, dense and slightly tacky.n/a
  • Lightly grease a bowl and place dough inside. Lightly coat the top of the dough with oil.n/a
  • Refrigerate for at least 24 hours and up to 3 days.n/a

flour 430 gbatter 730 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.

  • Water62% · 34th percentile
  • Salt2% · 55th percentile
  • Yeast1.4% · 95th percentile
  • Sugar or malt2.8% · 89th percentile
  • Fat1.9% · 84th percentile

Oven

Temperature
not stated
median 475°F
Time
not stated
median 14 minutes

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