Black Tahini-Chile Crisp Bialy

SAVORY

Jun 17

Written By Team StarChefs

Baker Adam Thompson of Bialy Bird | Portland, OR
Yield: 13 bialys

INGREDIENTS

Dough:
1 kilogram flour
200 grams leaven
24 grams salt
24 grams maple syrup
10 grams olive oil

To Assemble and Serve:
1 cup black tahini paste
Salt
Maple Syrup
Flour
1 jar chile crisp
Olive oil
Flaky sea salt

METHOD

For the Dough:
In the bowl of a stand mixer fitted with a dough hook attachment, combine flour and 620 grams room temperature water. Let proof 2 hours. Mix in leaven and let rest additional 10 minutes. Add salt, syrup, and oil. Continue to mix until dough passes the windowpane test. On low speed, slowly stream in 30 grams warm water. Once water is incorporated, transfer dough to a lightly oiled proofing container. Let proof 30 minutes, then turn over. Repeat process twice. Let proof until dough has doubled in size, about 4 hours. Portion dough into 130-gram balls. Transfer dough balls to a lightly oiled half sheet tray. Ensure balls are evenly spaced, about 13 should fit on the tray. Lightly brush dough with oil and cover with plastic wrap. Refrigerate 12 hours at 35°F, or until ready to bake.

To Assemble and Serve:
In a mixing bowl, season tahini with salt and maple syrup. Set aside. Heat a convention oven on high fan to 500°F. Remove dough from refrigerator and lightly flour the tops. On a work surface, place a shallow tin of flour to the side. Take a dough ball and dip the top into the flour. Using your fingers, gently stretch the dough until it is 4-inches in diameter. The center should be paper thin and the edges should be thick. Shape the remaining bialys and place on a parchment-lined sheet tray, about 7 on each tray. Place a heaping tablespoon of seasoned tahini in the center of each bialy followed by a teaspoon of chile crisp. Mist the trays with water and bake 5 minutes. Mist oven, rotate tray, and bake additional 5 minutes. Repeat process and continue to bake until a dark, golden brown color is achieved. Let cool slightly, then top each bialy with flaky sea salt.

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