According to the NY Times, Brooklyn today is like Berkeley, CA in the 1970s: a hotbed of culinary innovation, a foodie mecca, and the epi-center of the home-grown, slow-food movement. I’m glad to call it home.
After the Cheese experiment, I went back home to bake some bread. After leafing through my bread book, I decided to bake BIALYS. The Bialy: not a bagel and not a bread. Not a hybrid either. The bialy is its own category. According to Wikipedia, the Bialy is short for Bialystok, the town in Poland. Bialys were brought to America by Ashkenazi Jews and were little known outside of NY until recently. There’s even a book about Bialy’s: Mimi Sheraton’s The Bialy Eaters: The Story of a Bread and a Lost World.
I made my Bialys using my Sourdough starter as my leavening agent (I fed the starter a few hours prior so it was ncie and activated) and also added a pinch of fleishmans. I used white flour, a little salt, water and presto – Bialy dough.Here’s a decent Bialy recipe. After finishing the dough, I sauteed red onions in olive oil and added them with sesame seeds. Unlike its cousin the bagel, the bialy is not boiled but merely baked. My bialys were baked at 480 degrees.
I just finished one with melted cheese on it – divine.