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.
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!