Kefir Wild Yeast ~ Bialys

Last week when some of my blogger friends wrote about their trip to Sibu, Sarawak. I was astonished by the bakery there especially the pastry call 'kompia'. Kompia is the signature food of Sibu, Sarawak They actually reminded me of  BIALYS that I've been wanting to make long ago. Bialy is a chewy yeast roll similar to a bagel. They both have soft & chewy crust with springy soft crumb but in different cooking method. Honestly, I think mine wasn't nicely press so it looks thicker.

Here's the kompia I'm mentioning about. Thanks to Veronica @ Quay Po Cooks for lending me the picture. :o) Aren't they look mouthwatering!

Kefir Wild Yeast :
100ml   kefir drinks
100gm  all purpose flour
1/4 tspn  sugar
(mix well & set aside for fermentation overnight under room temperature)

Ingredients :
100gm    kefir wild yeast
150ml     water
300gm    all purpose flour
1 tbsp    sugar
1-1/2 tspn    salt
#extra flour for dusting

Method :
(1) combine all ingredients and mix well till a sticky soft dough is formed.
(2) then place sticky dough to a slightly oil greased container & set aside to rest for 2 hours or till double in size.
(3) now, knead dough till smooth and divide into 10 portions (for smaller size).
(4) if dough is bit too sticky, coating them with flour then place them to baking tray.
(5) next, press each with your fingers to the center, then place in onion topping; again let to rest for 20 mins.
(7) finally, bake at preheated oven 230'C for about 13-15 mins or till brown (place in a cup of water to keep the moisture).

Ingredients for Onion Topping :
1 small onion, chopped
1 tspn  poppy seeds
salt & black pepper to taste
(saute all ingredients at once with butter till fragrant, which I didn't ! But still turned out great.)

You can reheat the rolls the next day and it tastes as great. Personally, I prefer bialy than bagel. Bagel is much tougher. Sometimes, my jaw just get tired.. hehe....  Guess, porridge is more suitable for me huh !. haha....
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I'm sending this to Wild Yeast @ Yeastspotting.