Recently a friend asked me to make some quintissentially New York bakery goods; bagels, biyali, rye challah and pumpernickel bread. Reversing my usual tendency to adapt,diversifiy or improve what's been tried-and-true, this time I kept to the basics – and tapped into previous posts to reproduce a great batch of these classics. Below are some shots of the results.
Amy Hedyatpour repost#
I first came to know Amy Hedyatpour through baker Brad Preznant. That was over 20 years ago. Also known as Amy Glaze,...
Wow, Jeremy, they all look great, especially the Multi Topping Challah. One question: how do you manage to keep the indentations in the Bialys from filling up again? I tried my very best with onion rolls, and no matter what I do, when they bake they fill up and become perfectly round again.