20220317 Cosori Air Fryer Ukrainian Palyanitsa
Rus Brot's Ukrainian Palyanitsa recipe
When I couldn't use my oven because it was baking German bread all day, I used the air fryer to make crusty bread for the first time. It turned out great and was fun too!
It was similar to cold-oven baking using a graniteware roaster. I used a baking pan (1400 ml) and a pizza pan to cover the dough, both made specifically for air fryers. For 500g of dough (~63% hydration), 400F x 30 minutes, then invert the pans and air fry for another 25 minutes @ 400F.
P.S.
No preheat
400F x 35 mins
Flip
400F x 10-15 mins
bake longer if needed
That's it! Super easy!
P.S. The dough was fully-mixed and fermented in the Zojirushi bread machine. You may be able to reduce the baking time - I wasn't checking the loaf as it baked. I just followed the baking time that I normally use in cold-oven baking.
See here for another air fryer bake
Also see here for one more bake.
Comments
Hi Yippee
Lovely loaf! Nice brown crackly crust. Looks delicious.
It looks like you've encapsulated the dough in metal.... so no air flow against the dough, right? Kind of like using a dutch oven inside a convection mini oven?
I was looking at air fryers a couple months ago but was put off by reviewers complaining about bad smells and quality problems across different manufacturers. Which machine do you have? Where did you get the special pans for it?
I bought an air-fryer, a.k.a. "turbo convection oven", years ago at Aldi, when it was close-out priced. I think I paid only $30 for it. Ambiano brand. I haven't even used it yet.
This is way off topic. Feel free to skip to the next comment.
I was curious and looked up "palyanitsa" to learn about this Ukrainian bread and see how it is made. I also learned that the Ukrainians are using the word "palyanitsa" as a way to identify suspected Russian infiltrators, spies, and saboteurs in their country. The word "polyanitsa" uses some distinct Ukrainian letters and is pronounced with sounds that are unique to the Ukrainian language. According to what I read, native Russian speakers can't pronounce it the way that Ukrainians do. A suspicious person in Ukraine may be asked to "Say 'palyanitsa' ".
That is a shibboleth.
What a super cool use of your air fryer Yippee, your loaf is so wonderful.
Benny
That looks perfect! Our air fryer doesn't have that large round compartment. I'm jealous! I'd consider using that for all my individual bakes. Heats up much faster and uses a lot less electricity. Doesn't look like the loaf suffered at all!
Any chance you have links to the pan and lid you used?
Here are the links to the air fryer and the pans that I use.
@Cat: Yes and Yes, you're right. Pick an AF that comes with a detachable basket. Do not choose the "toaster/convection oven" style because bigger is not better when it comes to AFs.
Yippee
Thanks. I got a 5.8qt air fryer today that has a dehydrator feature (digital temp control goes down to 35celcius), a glass window in the removable basket, and a light.
I was able to proof 3x faster in the AF basket (35c instead of kitchen temp of 23c) then move into the baking after proofing all while watching the progress. Just for fun I did dinner rolls using IDY. I think start to finish was around an hour. I was just curious how fast I could go for fun.
Looking forward to using this for accelerating sourdough, yeast ferments and proofs and doing smaller bakes as well. Might help with doing fermented rye malts and maybe even those tricky pumpernickels in an oven bag.
We got it for other foods, but of course I'm excited about the baking possibilities. It has better preheat times and generates a lot less heat than the oven in my apt. which gets uncomfortably warm most of the year.
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This one? You must be very excited about all the cool features, well, I am
. 35C(rye/CLAS bread), 42C(making CLAS), 65C(Scald/saccharification), 80-90C(drying red rye malt), 100C (pumpernickel; How long can the timer go?), it can do it all, wow!
Please show us how much fun you have when you play with it!
Yippee
P.S. Speaking of dinner rolls, you must make these
, after you make CLAS and red rye malt.
You read my mind. Yup that's the one.
Cchecking the manual, there are some limitations.
The dehydrator maxes out at 79c and 72 hours. So good for pretty much everything you listed.
Baking goes as low as 82c but maxes out at 1 hour. So I guess pumpernickel might be out.
I think it has to do with the duty cycle of the machine. It can't be run at high temperatures for more than one hour in 120 minutes.
I can't imagine it only having a 1-hour timer. In what temperature range can you dehydrate and for how long at most?
Yippee
you can dehydrate up to 72 hours between 35 and 79 celcius
the one hour duty cycle is for high temps. I suspect the machine just isn't built for that kind of load on its fan, heater element, and plastic body
I would note that I am experiencing some issues with the turbo air blasting down into the tray. I have been using the tray to proof dough and shaped bread by preheating the tray then turning off the air fryer and leaving it,
I then turn on the bake cycle to bake the proofed rolls. however I am wondering if the air blasting down is damaging the proofed rolls and shrinking them as they bake.
I have been thinking some k8nd of air protection is needed like that pot & lid you have.
My wife found some cheap square aluminum trays at the dollar store that fit nicely. I have made one inot a shelf by cutting holes out of the sides and top to let me bake two layers. Nore sure if it's worthwhile.
Still playing :)
https://www.thefreshloaf.com/node/70805/20220704-instant-vortex-air-fryer-burger-buns-and-more
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Oh my yummmmm