The traditional Polish Jewish bialy is a small roll which is 15cm in diameter. It has the same chewy texture as a bagel but it is not boiled before baking. Instead, a depression is made in the centre and filled with onions. I decided to make mine with pindjur, to add a sweet taste to the rolls.
When Dave and I discussed putting in a swimming pool, we agreed it needed to be small. We did not want to have the hassle of looking after a big pool. And training was not the plan. It was more a case of needed something to dip into to cool down on hot summer days. We have a 3m x 2m pool which is not very deep. It has a long step to sit on. And I call it the G&T pool as it is the perfect place to enjoy a sundowner. It is also the perfect size for a child to learn to swim in. Hannah came around for her first swim towards the end of last year. She has a puddle jumper to keep her afloat and we started off on the small step. She then ventured to the big step which she calls the bridge.
She was reluctant at first to venture off the bridge as “it’s too deep for Hannah”. But it was not long before she was jumping into James’s arms, and then swimming to Grandpa. Her giggles were the highlight of the day for me as she splashed water at us. And she really took to being in the water. Albeit, with her eyes closed and mouth open, she swallowed a fair amount of it. James took great delight in humming the theme tune to Jaws and I decided to buy her a duck for the pool. Hopefully in time she will swim around trying to catch it, and be more confident in her abilities. After she was done for the day I told Dave that every cent we spent on putting the pool in and making it safe with a solid deck was worth it. Hannah’s delight made my day.
Click on the links for conversions and notes.
- 50 g sourdough starter
- 375 g water
- 500 g flour, plus extra for dusting
- 9 g salt
- Pindjur to fill *
- Sesame and poppy seeds to sprinkle
- Place the starter and water into a stand mixer bowl and whisk together
- Add the flour and salt and use a dough hook to combine until a dough forms
- Cover and leave to rest for one hour
- Turn out onto a lightly floured surface and shape into a ball
- Place back into the bowl, seam side down, and leave to prove until doubled in size
- Turn out onto a lightly floured surface and divide into 12 pieces weighing 77g each
- Shape each piece into a ball and place seam side down onto a lined baking tray
- Cover with a damp towel and leave for 90 minutes to prove
- Preheat the oven to 230° Celsius
- Dust the top of each ball with flour and push your fingers into the centre and stretch the dough out until its about 6cm in diameter
- Place back onto the baking tray and press an indentation into the centre of the roll
- Brush the top with water, sprinkle seeds over the edges and fill the depression with pindjur
- When all of them are complete, place into the oven and bake for 12 minutes
- Remove from the oven and place onto a wire rack to cool
Inspiration published on Lavender and Lime January 25:
Do you have a swimming pool? And if so, what size is it?
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