Recipes
Bialys
FAB PRODUCTS USED
FAB PREMIUM OIL SOLUBLE CARAMLISED ONION,FAB PREMIUM OIL SOLUBLE CHEDDAR CHEESE,FAB PREMIUM OIL SOLUBLE MUSTARD
Prep Time
:20:(HH:MM)
Serves
12-14
Baking/Cooking Time
20 min plus 30 min rest time plus upto 24 hours for preferment . 10 -12 min for dough plus 30 min resting time plus upto 90 min for rise plus upto 90 min for second rising . 20 min for filling
Baking Temp
250 °C for 12-15 min
Baking Temp Details
Celsius
Level
Adavanced
Short Recipe Description
Additional Categories
Vegetarian
INGREDIENTS
|
1: FOR THE PREFERMENT lukewarm water - 120 grams Instant yeast - 1/2 tsp bread flour (I used all purpose with a touch of vital gluten) - 180 grams salt - 1 tsp 2: INGREDIENTS FOR THE BIALY lukewarm-water - 320 grams bread flour (I used all purpose again with some vital gluten) - 465 grams pre ferment, cut into small pieces - 150 grams Instant-yeast - 1/2 tsp Salt- 1 Tbs 3: Filling Ingredients extra virgin olive oil - 3 tablespoons onions finely diced - 3 to 4 fine dried breadcrumbs - 60 grams (about 1/2 cup) poppy seeds - 1 1/2 Tbs freshly ground black pepper - 1/4 tsp coarsely grated sharp cheddar cheese - 95 grams (2 cups) FAB Caramelized Onion Flavour - Few drops FAB Premium Oil Soluble Mustard Flavour - Few drops FAB Premium Oil Soluble Cheddar Cheese Flavour - Few drops salt - 1/2 tsp |
METHOD
1: FOR THE PREFERMENT
- In the bowl of a stand mixer, combine the water and yeast. Add the flour and yeast, and mix on low for about 2 minutes, until just combined. Cover the bowl with plastic wrap, and let rest for 30 minutes. Place the dough into an oiled container (with room to grow), cover, and place in the refrigerator for 8 to 24 hours. You will have more than you need for the actual recipe.
- Simply store it and use it to make you favourite bread.
- You will be surprised how much of flavour it will add.
2: Filling Ingredients
- Add the flour and water to the bowl of a stand mixer and mix with the dough hook until just combined, about 2 minutes.
- Cover with plastic wrap and let rest for 30 minutes.
- This autolyse will help in the flour to absorb water and help in gluten formation. Add the pre ferment pieces, yeast, and salt, and mix on low until combined, about 2 minutes.
- Add a few drops of FAB caramelized onion and Cheddar Cheese flavour. Increase the speed to medium to medium-high, and mix with the dough hook for 5 to 7 minutes, until you have a smooth shiny dough that clears the sides of the bowl. Place the dough into an oiled dough rising bucket or bowl, cover with plastic wrap, and let rise until doubled, about 60 to 90 minutes. While the dough is rising, prepare the filling.
- Saute the onions in olive oil over medium-low heat for about 20 minutes, stirring every few minutes, until slightly golden and tender, and reduced to about 1/3 its original size.
- Add the poppy seeds, bread crumbs, FAB Premium Oil Soluble Mustard Flavour, FAB Premium Oil Soluble Caramelized Onion Flavour and salt.
- Stir and allow to cool. Place a baking stone on the center rack of your oven and preheat it to 250 °C.
- Lightly grease a couple of cookie sheets. Divide the dough into 24 equal pieces, about 40 grams each.
- Form each piece into a ball, and then flatten it into a 2-inch wide disk.
- Place the disks on the cookie sheet about 1 inch apart.
- Cover each baking sheet loosely with oiled plastic wrap Let the dough rise until puffy, about 60 to 90 minutes. With oiled fingers, press the center of the dough to make a well.
- Place a tablespoon of filling into the depression, and top with some of the cheddar. Bake for 12 to 15 minutes, until golden. Cool the baked bialys on a wire rack.
- Enjoy..
