NY Style Bialys – Everything Onion

NY Style Bialys – Everything Onion

Haven’t posted anything lately, but that doesn’t mean I haven’t been baking!! Baguettes galore, Ciabattas, and crazy different fruit and nut sourdough breads including Blueberry Pecan and Apricot Walnut! On tonight’s menu, one of my favorite “treats”, the erstwhile New York style Bialy topped with everything mix and onions! I prepared a Pâte Fermentée in advance and refrigerated overnight, which definitely added some extra nice flavor to the finished product. Fairly typical preparation, bake in a 500F oven for approx 12 – 14 minutes.

Ingredients:
Pâte Fermentée
• 120 g water plus 1 teaspoon
• 180 g bread flour plus 1 tablespoon
• 2/3 teaspoon instant dry yeast
• 1 tsp table salt

Main Dough
• 320 g water
• 465 g bread flour
• 150 g pâte fermentée
• 3/4 tsp instant dried yeast
• 18 g table salt