This was the recipe that I was looking forward to, and it
didn't disappoint...ultimately.
I've made bialys before. As a matter of fact, my recipe was published in Linda Stradley's book
a few years ago. What was so different about this recipe was the amount of time
needed for the dough to rise properly. Beginning to end it was five hours.
The dough mixed together easily, as long as you used a powerful machine like a Kitchen Aid
The book warned that if the rises weren't sufficient, the rolls would blow up like softballs...
like these. There is no indentation in the center and the roll interior was too "doughy"
With the remaining three batches we allowed the rolls to almost
over-proof and exaggerated the center indentation, as seen above
As the outside edges of the rolls swelled during proofing, the centers remained flat and distinct
We made four batches of 6 bialys each and improved with each one. This is a
picture of batch three. Notice how one bialy looks perfect. The technique was
a little tricky but by our final batch (pictured at the top of this story) they all
looked right and had the correct texture & taste of a true Brooklyn Bialy.
The taste testers enjoyed a bialy with a schmear (scallion cream cheese) & voted thumbs up.
a few years ago. What was so different about this recipe was the amount of time
needed for the dough to rise properly. Beginning to end it was five hours.
The dough mixed together easily, as long as you used a powerful machine like a Kitchen Aid
over-proof and exaggerated the center indentation, as seen above
picture of batch three. Notice how one bialy looks perfect. The technique was
a little tricky but by our final batch (pictured at the top of this story) they all
looked right and had the correct texture & taste of a true Brooklyn Bialy.
The taste testers enjoyed a bialy with a schmear (scallion cream cheese) & voted thumbs up.
Tomorrow we'll bake the final recipe of the "Inside The Jewish Bakery" challenge. It's a recipe that was the basis of an entire Seinfeld episode...the one & only CHOCOLATE BABKA
Tastings will be at the TreeHouse Friday March 9 from 2-4
Come through the white iron gate across the driveway at 932 12th Ave West in The Village of the Arts and walk back toward the two story house (the TreeHouse). The house entrance faces the garden beds.
This Sunday March 11th I'll be at
The Farmer's Market at GERALDSON'S COMMUNITY FARM
http://www.geraldsoncommunityfarm.org 1401 99th St NW, Bradenton (941) 981-01111
FROM 11 - 3PM
Some of the things I'll be selling are:
CHOCOLATE ORGASMS and individual COOKIES
BREADSTIX: Roast Garlic/Blue Cheese // Rosemary Parmigiano,
MUFFINS: Banana Chocolate Chip // Cranberry Orange
MANGO CHUTNEY
JAM: Mango Daiquiri // Strawberry Balsamic & Black Pepper // Mango Strawberry Cardamom
plus some surprises
I look forward to seeing you soon!
Hugs from my kitchen,
Bonni
BONNI BAKES
932 12th ST West
Bradenton, FL 34205
(941) 746-6647
bonnibakes@gmail.com
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