Ukrainian Palyanitsa
Baking and Desserts | Ukrainian cuisine
⏳ Time
4 hours
🥕 Ingredients
5
🍽️ Servings
8
Description
Ukrainian Palyanitsa
Ingredients
- Wheat Flour - 13.6 oz
- Dry yeast - 1½ teaspoons
- Water - 7 fl oz
- Salt - 1 teaspoon
- Sugar - 1 tablespoon
Step by Step guide
Step 1
For the sponge, mix the flour (315 g) with the dry yeast. Add warm water (180 ml) and knead a rather dense but not dry dough. During the kneading process, focus primarily on the dough's consistency; if it feels too dense or if there is dry flour left unmoistened, add a little more water (the sponge does not need to be kneaded for a long time).
Step 2
Cover the sponge and leave it in a warm place for 3–4 hours. You can tell the sponge is ready by its appearance — its surface will be covered with cracked bubbles, wrinkles, and a very pleasant bread aroma will emerge.
Step 3
For the main dough, add the remaining flour and water to the sponge, in which you have previously dissolved the required amount of salt and sugar.
Step 4
Knead the dough thoroughly until it reaches a smooth and homogeneous state. Knead the dough for a rather long time, about 7–10 minutes.
Step 5
Shape the prepared dough into a ball, lightly grease it with vegetable oil, cover it, and leave it in a warm place until it doubles in volume (approximately 1.5 hours).
Step 6
Place the risen dough on a lightly floured surface and gather it into a ball. To do this, fold the edges of the dough towards the center until a smooth surface forms on the outside.
Step 7
Carefully transfer the formed ball onto a floured baking sheet or parchment paper (seam side down), generously dust the top with flour, cover it, and leave it for about 1 hour for proofing.
Step 8
Make a cut on the proofed dough. According to GOST, the dough is cut in a '3/4 circle to a depth of 15–25 mm at a height of 3/4 from the bottom surface of the dough.'
Step 9
Bake the palyanitsa on the baking stone at 190–392°F with steam (if your oven does not have this function, you can place a bowl of water on the lowest rack). Bake for about 45 minutes until it sounds hollow and is golden brown (it usually takes me about 1 hour).
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