Homemade Bialy Recipe
Amy Kritzer · whatjewwannaeat.com · 2014 · 8
Against 22 bialy recipes
More water than 86% of recipes and more yeast than 81%.
How it compares
Against the typical batch: the median of 22 bialy recipes, per 100 g of flour.
- More water than 86% of recipes: 72% of the flour weight against the typical recipe's 63%.
- More yeast than 81% of recipes: 1.1% of the flour weight against the typical recipe's 0.5%, about twice as much.
Ingredients (13)
- 2 cups water (warm divided (110 to 115 degrees F))≈ 474 g
- 2 teaspoons sugar≈ 8 g
- 1 packet (7 grams active dry yeast)7 g
- 2 1/4 teaspoons salt≈ 14 g
- 3 cups bread flour (sifted)≈ 381 g
- 2 1/4 cups all-purpose flour (sifted)≈ 281 g
- Oil for bowln/a
Toppings and extras
Listed, but not counted in the percentages below.
- 2 tablespoons oil (vegetable or olive works well)≈ 27 g
- 1 medium onion, minced (minced)n/a
- 1/2 teaspoon kosher salt≈ 2 g
- 1 large garlic clove (minced)n/a
- 1 tablespoon poppy seeds≈ 15 g
- 1/4 teaspoon freshly cracked black pepper≈ 1.2 g
flour 662 gbatter 1165 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.
- Water72% · 89th percentile · median 63%
- Salt2% · 55th percentile · median 2%
- Yeast1.1% · 84th percentile · median 0.5%
- Sugar or malt1.3% · 73rd percentile · median 0%
- Fat0% · 41st percentile · median 0%
Oven
- Temperature
- 425°F / 220°C
- median 475°F
- Time
- 6 to 7 minutes
- median 14 minutes
Keep exploring
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Nearest by baker's percentages: water, salt, yeast, sugar or malt, fat.
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