Bialys without the dimple...

I've never made bialys, so this weekend I gave it a shot. The Cheeseboard Bakery cookbook provided the inspiration, calling this version "zampanos". The name is some obscure reference to a strongman in a Fellini film, but what attracted me was the ingredients.

Start with 1 batch of sourdough starter, 2 garlic cloves, 1/4 cup EV Olive Oil, 2 tbsp. sea salt, 1/2 tsp. red pepper flakes, 1/4 cup grated parmesan cheese. My kids love all that stuff! Since this recipe was right next to the bialy recipe and so strongly resembles it with the exception of the dimpled center, well lets just say that in the name of artisitic expression, this is one great bun!

After bringing the sourdough to room temp. by leaving it out overnight, I added 4 cups of unbleached white flour, 1 tbsp. salt, kneaded lightly and left it in a bowl for a few hours rise. I then divided it into 8 pieces, though I could've done 12 portions from the same dough. These rose for another hour, covered by a towel on the dining room table. Meanwhile, I added the crushed garlic to the olive oil and waited patiently, watching sports on TV.

I then flattened each bun with the palm of my hand and brushed with the garlic and olive oil, leaving some oil for later. Another rise of 2 hours, followed by a dimpling of the surface and a sprinkle of salt - onto baking sheets and into the oven at 375 degrees for 20-25 minutes. Rotate the pans halfway through baking time. Then remove from the oven, sprinkle with red pepper flakes and parmesan cheese, and you've got yourself one savory treat!

bialys and more recipes at Amazon cookbooks...