Coming to us from the Miscellaneous section, our 3rd bread type this month is Bialys, found on page 262.Photo by roboppy on Flickr.
Bialy (singular) is pronounced "bee-ah-lee" or "bee-ah-leez" for plural.
"Bagels without the hole", says Mr Hamelman, but also bagels that aren't boiled, just baked. Then the depression in the middle of the bialy is spread with a little chopped onion and white bread crumbs (save a slice of those baguettes!) or onion and
garlic, or garlic alone or poppy seed or...
Another rather fast bread, these can be made, start to finish in about 4 hours. The onion mix can be made and let rest for their 2 hours while the dough is bulk proofing.There IS a correction noted for Bialys: the recipe's yeast should read:
.12 oz, instant dry (1 1/8 tsp)
That's 3.4 grams, by the way. My copy reads ".07 oz, 3/4 tsp"
For those without the book who'd like to make this style of bread along with us, you can find a recipe on the Bread Cetera blog
which is a modification from Maggie Glezer's recipe in "Artisan Baking" (US
). An excellent book I very highly recommend, by the way. Full of amazing recipes and interesting info on artisan bakers and beautifully photographed. Currently (June 2012) available for just $15.45 USD new or $7.94 USD used on Amazon.com. (A hardcover edition titled "Artisan Baking Across America" is out of print.)