Kievskaya Palyanitsa

help me please! I want to bake Palyanitsa. All over the Internet I found only one recipe, and that is a little not TA palyanitsa. Here is the prescription:

Ingredients

Wheat flour 225 gr * / 275 gr **
Water 101 g * / 121 g **
Whole milk 23 g ** / 27 g **
Pressed yeast 7 g * / -
Salt (sea) - / 6.5 g **
Sugar - / 10 gr **
Vegetable oil - / 10 gr **
Fermentation time 180 min * (210) / 60 (90) min **
Proofing bread 60 min
Shape: round 21x9 cm
Oven temperature + 215C
Baking time 35 min
Ready bread weight 750 gr
* Opara
** Dough

Cooking.
Dough. Dissolve all yeast in a warm mixture of milk and water (101 + 23) (+ 30C) and leave for 5-10 minutes. Then add 225 grams of flour and knead the dough for 5 minutes. Cover and leave to ferment for 180 - 210 minutes in a draft-free room.
Bread. Dissolve salt and sugar in a warm mixture of water and milk (121+ 27g), add to the finished dough and stir well. Pour in the remaining flour (275 g) and knead everything thoroughly. Add vegetable oil at the end of the batch. The total kneading time is 10 minutes. Cover the dough and leave to ferment for 60-90 minutes.
Form a round bread, place in a 21x9 cm round shape greased with vegetable oil, cover and leave to rise for 60 minutes. When the volume increases 2.5 times, grease with hot water and bake for 35 minutes in the oven at + 215C. Remove the bread from the mold and cool on a wire rack.

Okay, I didn’t put it in the shape, but formed it round. But here it is not said about his "trademark" cut, nor about the shiny crust. (you can't make it with hot water). And I am an inexperienced baker, but I just caught fire with this bread! Help who can!

I found such a recipe for Palyanitsa Kievskaya in the Collection of recipes for bread and bakery products (Ershov)
The collection is compulsory for all bakery businesses.

Recipe for 100 kg. - you need to divide by 20, and adjust some points for home baking

wheat flour of the 1st grade - 100 kg.
salt - 1.3
pressed yeast - 2.0
sugar - 2.0
vegetable oil - 2.0
whole milk - 10.0
vegetable oil for lubrication

If the recipe is transferred to home baking, then I would take:
wheat flour of the 1st grade - 500 grams
salt - 6.5-7 grams
pressed yeast - 10 grams
sugar - 10.0 grams
vegetable oil - 10.0 grams
whole milk - 50.0 ml
water - 280 ml.
vegetable oil for lubrication
To make the dough (kolobok) the consistency you remember for softness and porosity, adjust it with a liquid.

Well, cutting the dough piece can be done without any problems.
It should be remembered that palyanitsa is a round product and is baked on the hearth, in the oven
You can also make a shiny crust yourself, before baking, grease the dough piece with a beaten egg and a pinch of salt

Kneading can be done in a bread maker on the Dough mode, including the first proofing in a bucket.
Then take the dough out on the table, on the rug, knead the dough, form a round ball, put on a baking sheet, and put on the 2nd proofer in a warm place.
The dough should double in size, you do not need to look at the time, the dough will rise by itself, the second time the dough rises faster and can distance itself in about 30 minutes or even earlier.
By that time, preheat the oven to 230-240 * C. It is very good if you put a frying pan with a thick bottom (towards the top) on the wire rack and let it warm up with the oven.
Now put the baking sheet in the skillet and the baked goods have gone.
After 10-15 minutes, reduce the temperature to 200 * C, then every 10-15 minutes, reduce to 180-170-160 * C and bring to readiness.

Good luck!

Admin, thank you very much! I have another question: there the dough "ripens" for 3 hours.I want to make bread for a present in the morning. If the dough wanders all night, what will happen to it? Or else I read somewhere that she first an hour or two at room. temperature wanders, and then the night in the refrigerator. What in this case can be more suitable?

It is advisable to first hold the dough for an hour just on the table to start working, then you can put it in the refrigerator until morning.
I always put such a dough (dough) in the night, in the morning I make the main dough and then follow the script ...

What is more suitable, you need to compare - which result will be more pleasant.

The dough is very simple, the bread should be light in structure.

Admin, thank you very much! And for advice with a frying pan!

That's what I did:



very tasty, but the look is a bit different Here is a sample:

please tell me how to make the same cut? I understand that I made it high at home. What else is wrong? Maybe not deep enough, or, on the contrary, too deep? This bread kind of rips off the roof, rises with a visor when baking ... And the crust, it seems to me, is too shiny ... Maybe you don't need an egg after all? Or is it necessary?

Your bread is just fine, and the cut and the crust are shiny!

For the rest ... train b on baking No need to translate your version with a sample in the picture to a drop - make your own bread!
And if you look closely, the bread is not very different from the picture - DELICIOUS!

As for me, I like the more airy crumb in such bread - but this is my personal preference.

Thank you very much I also like more airy. And this manechka "exactly the same as it was" to restore. I will practice some more. Then there will be something to lay out already in the recipes
Can I have another question? How long does the bread need to cool before it can be gift wrapped? I hurried once and brought the completely soggy bread to the holiday. Or maybe he could breathe in a large open paper bag? Otherwise, I can already imagine how I am driving in a minibus with hot bread in my hands

Otherwise, I can already imagine how I am driving in a minibus with hot bread in my hands

This is what a chic! Ride and smell like hot bread! And everyone looks at each other and whispers, and where does it smell so delicious ?!

The bread must cool down to room temperature inside the bread, then the bread is considered ripe and ready! Yes, it looks better inside (crumb) and tastes better - real bread!
And it is better to first wrap the bread in paper, a napkin, and then put it in a bag.

Admin, thanks I'm going to wrap it up in paper))

Tatianka, what a beautiful bread you've got! A lovely sight!

[Admin]

Admin, and how much to take for dough Very appetizing bread in the photo by Tatianka turned out. And why such a name?

Tanya-Fanya, thank you! I have a crusty crust left to get from him, and I can calm down))))
giraffe, in the first post I wrote how many things for the dough. and did so. Historical name Same as Ukrainian)

I wrote in the first post how many things for the dough. and did so. Historical name Same as Ukrainian)

So the question was how to do it. And then I didn't match another layout. And I still have a question ... has anyone tried to bake at least some bread in the airfryer? And then someone in the heat of the oven to drive and even every day ...

And I still have a question ... has anyone tried to bake at least some bread in the airfryer? And then someone in the heat of the oven to drive and even every day ...

There is baking bread in the airfryer - see the topic on the airfryer recipes

Thanks for the recipe, delicious bread. I remember it was once bought in bakeries in Minsk.
Here's what I did, but the cut didn't work. But this did not affect the taste at all.

[mka]

mka, to your health! You have got very beautiful bread!

Thank you.

Good evening! I have been on this beautiful site a long time ago, but I am writing for the first time. I tried to bake Palyanichka today, ...Just SUPER !!!! The taste of this bread has not been encountered for a long time, but once we bought it (40 kopecks - I still remember). Thanks for the recipe !!! There is also a photo, but I don't know how to insert it here yet

I found such a recipe for Palyanitsa Kievskaya in the Collection of recipes for bread and bakery products (Ershov)
The collection is compulsory for all enterprises engaged in bakery activities.

Recipe for 100 kg. - you need to divide by 20, and adjust some points for home baking

wheat flour of the 1st grade - 100 kg.
salt - 1.3
pressed yeast - 2.0
sugar - 2.0
vegetable oil - 2.0
whole milk - 10.0
vegetable oil for lubrication

If the recipe is transferred to home baking, then I would take:
wheat flour of the 1st grade - 500 grams
salt - 6.5-7 grams
pressed yeast - 10 grams
sugar - 10.0 grams
vegetable oil - 10.0 grams
whole milk - 50.0 ml
water - 280 ml.
vegetable oil for lubrication

Admin, you didn't write water in the recipe based on Ershov's book. Below you have translated it into grams, but it turns out that for 500 g of flour 330 ml of liquid (water + milk). I am wheat in HP, when I bake for such a quantity, I usually put 290-300 ml. Therefore, I decided to see how much Ershov has, maybe you were a little mistaken, but there is no water at all.
When we bake in the oven, the dough seems to be made a little denser than for HP, but here it turns out the other way around, so I doubted. The dough, to tell the truth, is already kneading in HP. I put 250 water and 50 ml. milk.

[Tatianka]

Tatianka, thanks a lot for the recipe and Admin for clarification of the recipe. I also watched Mistletoe's loaf. The recipes are, in principle, similar, but with some nuances here and there. As a result, my brain, having processed all this information, issued a recipe, and baked according to it. Only the incision is not embroidered. I tried with a knife and a blade, but everything turned out to be dull. Well, nothing, I'll get ready for next time. The bread tasted delicious, I think I'll make it every week now. Here's my bread:



Yes, I put much less water, I wrote above, perhaps there is a typo in the recipe. And all the same, when controlling the kolobok, I had to add flour, otherwise the dough was very sticky. As a result, everything worked out!
Thank you, girls, big, please us further with good recipes.