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Bialys
Preparation info
- Makes
18 lb
dough. DDT: 78°F/26°C - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | Baker’s % | U.S. | Metric |
| Sponge | |||
Method
- To prepare the sponge, combine the flour, yeast, and water and mix on low speed with the dough hook attachment for 4 minutes. Ferment until nearly doubled in size, about 1½ hours.
- To prepare the final dough, combine the flour, water, yeast, salt, malt syrup, and sponge and mix with the dough hook attachment on low speed for 4 minutes and on high speed for 6 min
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