Palyanitsa (CLAS) - Ukrainian soft white bread
Followed this Rus Brot recipe for Palyanitsa, a traditional Ukrainian white bread, with CLAS: https://youtu.be/tpNqhC5s_Ck
Scaled it down a little to 500 g bread flour, otherwise followed quite faithfully. Here is my formula: https://fgbc.dk/1pfj (I also didn't record it there, but I took 3g IDY instead of 3.5 g, and extended bulk by 10 min). Incredibly soft crumb, yet nicely chewy. It was still just a little warm in the center, so couldn't even cut it cleanly how soft it was. And it's so-so tasty, despite being simply white flour with nothing fancy at all. Very easy recipe with outstanding results.
Edit: nicer crumb shot
Thinking why there is so much flavour, I'm thinking it has a lot of lactic taste, while I don't detect any sharp acidity. I guess very warm fermentation (30°C in bulk, and above that in final proof) must really shift the balance to lactic acid over acetic acid!
Comments
That loaf has such excellent height Ilya, great oven spring. Favoring lactic acid over acetic is one of the reasons I prefer to bulk ferment warm at 82ºF instead of cooler, I prefer that to a more sharp acetic acid tang.
Benny
Thanks Benny! From looking at it during the bake, I'd say oven spring was moderate, it was quite tall from the beginning after proofing (and it's proofed free standing seem side down, since it's quite low hydration).
In the last few bakes with my regular starter I was also fermenting at a similar temperature to you. Try proofing at even higher temperature! I think optimum for lactic acid production is supposed to be around 30-35°C. I don't know if it's also because of CLAS, and/or because the flour is just white without strong taste on its own, but this bread has such nice lactic flavour, I've never tasted lean breads like this.
People who receive this bread as a gift also love it! So simple, but incredibly delicious! Your scoring (and the bread) is so cute and it looks perfect! I dare not score like that!
Yippee
P.S. I just made two loaves as a gift last night😋😋😋
Thanks Yippee! Your post was one of the reasons I decide to try this recipe. It is indeed delicious, yet so simple.
I scored it with a lame, and didn't have any problems, actually, why are you intimidated by the scoring?
Do you send it my mail? Does it stay fresh long?
who have received this bread insist that it doesn't need to be frozen and that it's still good after a week at room temperature. The auntie said the last time she had had such good bread was in Paris. I was so flattered!
I am afraid that if I score it like a "snail", the lame will snag the dough. A slash seems less risky.
Yippee
Thanks Yippee, sounds good! So nice to have your relatives even far away enjoy your bread.
I used a wet lame (not a fresh blade), and it was fine, Rus even does it with sharp knife, not a blade :) Not that the scoring changes anything of course anyway, just for variety.