Sofia says: “Have you heard of Bialy before? The beauty of being a food educator is that you never stop to research and learn. So when I came across this traditional Jewish bread, originating in Poland and referred to as the cousin of the bagel, I had to give it a go.
“Originally served with sauteed onions and poppy seeds, I gave it an Italian twist with the addition of melenzane al funghetto, a side dish originated in Campania, of seasonal aubergines and fresh tomatoes.”
- Baker: Sofia Gallo
- Website: www.lamiacucina.co.uk
- Social Handles: @in_cucinacon_sofia
- Bake: 25-30 minutes
- Prep Time: 10 minutes + resting and folding
- Makes: 6 rolls of approximately 70g each
- Flour Used: Regenerative Churchill Strong White Flour
Regenerative Bialy Method:
- Start by preparing your topping. If you would like to keep these traditional, you will need 500 g of chopped white onions, seasoning and poppy seeds, slowly sauteed until softened. You are welcome to use any other topping and let you be inspired by the season, as I did.
- For your dough, place all ingredients into a bowl, mix together and let it rest for about 30 minutes to allow gluten development.
- After this resting time, give the first strengthening folds. Let rest for another 30 minutes and do the same an additional 2 times. Let the dough rise until doubled in size.
- Degas your dough and shape into 6 smaller doughballs of approximately 70 g each. Place onto a baking tray, leaving some space in between, and cover loosely until they have risen for a second time. You know they are ready, when you press the dough and you leave an indentation.
- Shape your bialys, by pressing the centre down and creating a well where to place your filling. Place your filling, brush the sides with the egg wash and sprinkle your chosen toppings.
- Bake in a preheated oven at 190℃ static/gas mark 6 for 25 to 30 minutes or until golden brown.
