Home Bread-Bakers v109.n038.4


Dave Glaze <daveglaze@shaw.ca>
Sun, 4 Oct 2009 11:29:56 -0700
Hi Reggie,

I have made bialys from Maggie Glezer's Artisan Baking Across 
America.  They formula is based on "Kossar's Bialys" and takes an 
unusual approach to mixing the dough.  Maggie uses a food processor 
to overmix the dough with a long 3 to 4 minute mix to begin with then 
3 or 4 more 1 minute mixes.  The formula is on page 174 to 175 of her 
book.  If I remember correctly the resulting bialys were excellent, 
but it is a long time since I made them.  I have used other recipes, 
but they weren't as good.  I am reluctant to share a copyrighted 
formula in a public forum.


Dave Glaze
Powell River, BC