Ukrainian Palyanytsya with stiff starter
Palyanytsya is one of the symbols of Ukrainian baking. It appears on postage stamps and is an integral part of Ukrainian culinary culture. Traditionally, it has a round shape, like the sun, and a distinctive cut on top that makes the bread look as if it is smiling.
Palyanytsya is soft, light, and airy. For me, it tastes best simply with homemade butter and coarse salt.
We baked this bread at Bloom Bakery as part of the Bake for Ukraine project, as well as during many events and pop-ups. Bake your own palianytsya and become part of the project.
My thanks to Kateryna Seldonenko for the original recipe.
Ingredients
(for one loaf, approx. 1 kg)
- 160 g Lievito Madre
- 50 g whole wheat flour
- 500 g white wheat flour
- 310 g water
- 70 g milk (can be vegan)
- 50 g butter (clarified is best, but regular butter works as well)
- 15 g sugar
- 10 g salt
Method
- In the bowl of a stand mixer, combine the Lievito Madre (torn into small pieces), milk, and water. Add the flour and mix on second speed just until all ingredients come together. Cover the bowl and let the dough rest for 45 minutes. Then add the butter, sugar, and salt, and continue mixing on second speed until smooth, about 10 minutes. The finished dough should feel supple and pleasant, not sticky.
- Transfer the dough to a lightly oiled container, perform one fold, cover, and allow it to ferment for 3–4 hours. During this time, fold the dough once or twice.
- Turn the fermented dough out onto a floured work surface, shape it into a round, and place it into a round proofing basket dusted with starch or coarse flour. Let it proof for 1.5–2 hours at room temperature, or about 8 hours in the refrigerator (not longer, to avoid over-fermentation).
- Turn the proofed loaf out onto a board lined with baking paper. Using a razor blade, score the dough at a 45-degree angle to create the characteristic “smile.” Bake with steam on a well-preheated pizza stone: 10 minutes at 250 °C, then 10 minutes at 230 °C, and finish with 20 minutes at 210 °C without steam. If the crust darkens too quickly, lightly spray the loaf with water.
- Allow the baked bread to cool completely on a wire rack.