Palyanitsa Ukrainian

Peace be with you bakers!

Cold fermentation dough with potatoes
It turned out not particularly porous and probably in vain made an incision deeply and oiled it with oil, a high visor turned out and the fry dried up

[shade]

shade, Anatoly, oooh, but for me, so shikaaaarno !!!
Only the cut a little lower was in those pastries that I ate as a child. But this crust is the most delicious!

After school, they sometimes bought fresh, but this crust with butter or just with fresh onions. Well, just a song !!

Did you like the crumb?

Peace be with you bakers!
Well it tasted good
I inserted a baking sheet from the top and therefore the crust formed quickly, but this is my joint and does not apply to the recipe

Bake - tasty and crunchy

Mistletochka, thanks for being so lovely! Palyanytsya turned out to be excellent! I'm a beginner baker, but even I did it great! Very tasty, the crust is thin and crispy, but there is no whole picture, it got a little cold and decided to try it. Well, a third remained))). Baking in a clay bread-bin - generally a song! After molding, I put it in the oven immediately under the lid. And after 40 minutes (I came up in two) turned it on at 220 *. After 40 min. took off the lid - ready! With convection, I brown for five minutes - super! Here, there is a piece left))), already a quarter))).

Finally, I was honored. The bread turned out to be tasty and correct. Beautiful.
Only, that's what. During the second batch, about a glass of flour had to be added to the flour norm. The dough was liquid. This did not bother me. But the dough should not be liquid. I added by sensations.
The rest is normal.
Thanks again!

Mistletoe, thanks for the recipe! Baked on stone, just like the recipe. The incision seems to be very large, I did not think that it would grow up like this in the oven. Looks like screwed up ...

The incision seems to be very large,

Elena, I certainly am not mistletoe, but I can say that the cut is wonderful! An almost authentic store-bought cake sold during the Soviet era!

[Irina]

Irina, Irina, thanks, otherwise I was already going to somehow cut it less deeply, I don't remember the store cake. This bread is the most successful for me, for the first time I baked it on a stone that was bought long ago.

[Elena]

Elena, the cut is super !!
I confirm, I remember very much that bread

Oh, thanks for the praises, well, it turned out to be tasty. Tomorrow I want to repeat from 1 grade of flour, this bread is from the highest.

We have a new fad on our site - potato-hop yeast from Yuri.

"Eternal Yeast" (no flour). Potato and hop. (Yuri K)

I bake my favorite bread on them.
Here's a cake turned out:


The taste, of course, is not quite the same as in the original recipe, the hops in the composition and the long proofing give special aromas, but overall the experience was a success!