Bailys 

Bailys

Today I attempted to make bialys, using a recipe from a lovely cookbook called Artisan Baking. This recipe calls for high gluten flour, which I've never used before. Not only is it very expensive, but it is very strange. After mixing the dough in a food processor (a mixer isn't strong enough) my 8 year old grabbed one side and I grabbed the other and she could pull with all of her weight and it still barely stretched the dough. It is an otherworldly substance.

After letting it sit all day (it is supposed to rise for 5 hours but I had other stuff to do), i finally got around to cooking them. Wow. They blew up like balloons, and then sunk down as they cooled.

The verdict: Kossars has nothing to worry about. Maybe I will try again and mix in some normal pastry flour. i'm not sure if the flour that I used was all gluten or high gluten... and that could make a pretty big difference.

In the interim, I'll eat them but they won't make it to the shared with others list.

The girls also got to make their own ice cream today. 8 year old's choice, so she made vanilla ice cream with sour gummies and coke bottle candies in it. Rich, strange, and definitely much better for them than for me.

And in other news, I got to work with a model today at my art studio, so I was very happy. Started a painting that has been in my head for many months.