Bialys and Boules

Baked April 2018
Divided a 500g batch of dough  into 1/3rds. 
This is my regular baguette. 
The same one I use for most of my breads as well as pizza. 
Shaped two small boules and while they were proofing 
shaped five Bialys with the remaining dough. 
Filled with sauted onions and poppy seeds.
Both the Bialys and the Boules were baked in the CSO using the Bread setting with steam.


Cut one of the Bialys in half to see the crumb. Same shine as my baguettes.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s