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Jemil Gadea’s Recipe for Bialy

Jemil Gadea’s Recipe for Bialy

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Published by Nathasha Lim
After much research and development, chefs at Nopa Kitchen and Bar think they've finally perfected the elusive art of the bialy. Chef Jemil Gadea shares his recipe here.
After much research and development, chefs at Nopa Kitchen and Bar think they've finally perfected the elusive art of the bialy. Chef Jemil Gadea shares his recipe here.

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Categories:Topics, Food & Wine
Published by: Nathasha Lim on Sep 20, 2013
Copyright:Attribution Non-commercial

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05/15/2014

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Jemil Gadea
’s Recipe for Bialy
 
For the starter:
(81g)3/4C Bread Flour (36g)1/4C Whole wheat flour (144g)1/2C, 2T Tepid Water Mix the ingredients together until a smooth paste is formed. There should be no lumps or dryspots. Put into a container and cover loosely so that it can "breathe". Allowing the air to circulatewill let the natural yeast in the air to settle and build your starter. Put the container somewhere inyour house that is warm 80*F. Leave it to rest for 24 hours. The next day, measure out the sameamounts of flour and water but add to this 1T of the paste mixed from the previous day anddiscard the rest of the day old mixture. Repeat this once a day for 7days. You should start to seesome growth after the fourth or fifth day but the more you build the starter, the healthier it will beand the better your results. After it is healthy you will need to switch to using all bread flour,(144g)so that your bialys will not be whole wheat. It will take a few more mixes to rid the starter of wholewheat. As you see the starter double and triple in size more quickly, you may decide to mix itmore often to keep a more milder flavor or keep it at once a day to develop more of a sour flavor.
Poolish:
(200g) 1 1/2C Starter (200g) 14T Water- 80*F(200g) 1 1/3C High Gluten Flour Mix the starter with the water, then add in the high gluten flour. Mix this together carefully until theflour is completely incorporated. Continue to mix for three minutes. Cover the poolish and allow itto rise in a warm place (80-85*F), for 4-6 hours or until tripled.
Sponge:
(442g) 2/3 batch Poolish(250g) 1C,1T Water- 80*F(250g) 1 3/4C High Gluten Flour 1/2C Minced Chives1/4C Onion- poppy seed mixMix as for the poolish. Allow to rise for 4 hours.
Onion- poppy seed mix:
2C Diced onions4T Butter 1T Poppy Seeds1/4tsp Black Pepper- freshly ground2 Sprigs Thyme1/8tsp Salt, or to tasteMelt the butter. Add the thyme and poppy seeds. Add in the diced onions, salt and pepper. Sweatthe onions over gentle heat in a covered pan. Be very careful not to get any color. Continue tosweat the onions until they are translucent, soft and most of the moisture has evaporated. Allowto cool and remove thyme sprigs before use. This mixture will be used for the sponge as well asthe topping.
Dough:

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