Pate fermentee. In the bowl of a stand mixer, combine the water and
yeast. Add the flour, and mix on low for about 2 minutes, until just
combined.
Cover the bowl with plastic wrap, and let rest for 30 minutes. Place
the dough into an oiled container with room to grow, cover, and place
in the refrigerator for 8 to 24 hours.
This recipe makes more pate fermentee than needed. Add the rest to
your favorite bread or pizza dough for added flavor.
Bialy dough. Add the flour and water to the bowl of a stand mixer and
mix with the dough hook 2 minutes until just combined. Cover with
plastic wrap and let rest for 30 minutes.
Add the pate fermentee pieces, yeast, and salt, and mix on low until
combined, about 2 minutes. Increase the speed to medium to medium
high, and mix with the dough hook for 5 to 7 minutes, until you have
a smooth shiny dough that clears the sides of the bowl. Place the
dough into an oiled dough rising bucket or bowl, cover with plastic
wrap, and let rise until doubled, about 60 to 90 minutes.
While the dough is rising, prepare the filling. Saute the onion in the
olive oil over medium low heat for 15 minutes, stirring occasionally,
until slightly golden and tender. Add the poppy seeds, salt, and
pepper. Stir and let cool.
Place a baking stone on the center rack of your oven and preheat to
500°F. Line unrimmed cookie sheets or the backs of two upside down
baking sheets with parchment paper.
Divide the dough into 12 equal pieces, about 80 g each. Form each
piece into a ball and let them rest 5 minutes. Working in the same
order as you did when creating the balls, flatten them into 4" wide
disks. Place the disks on the parchment paper 1" apart. You should be
able to fit 6 disks on each piece of parchment. Cover each baking
sheet loosely with oiled plastic wrap. Let the dough rise until
puffy, about 60 to 90 minutes.
With your fingers, lightly press the center of the dough to make a
well, sort of like a wading pool. Place 1 loose tb of the filling
into the well, and spread it evenly with your fingers. When you are
done preparing the first baking sheet of bialys, carefully slide the
filled parchment onto the hot baking stone. Bake for 12 to 15 minutes
until golden. Cool the baked bialys on a wire rack, removing the
parchment paper.
While the first group of bialys is baking, prepare the second group.
Bake while the first set of rolls is cooling. Serve warm. Keep
leftovers in an airtight container, or individually wrap them and
freeze for up to 30 days.
Recipe by The Hot Bread Kitchen Cookbook by karenskitchenstories.com
