Palyanitsa is a round Ukrainian wheat loaf recognized by one distinctive cut: before baking, the side is scored horizontally, and the loaf rises through the cut to form a crown. Long sourdough fermentation gives it a thick, crisp crust and a lightly tangy, irregular crumb. It contains only flour, water, salt, and starter; the rest is time.
Mix the flour and 300 ml lukewarm water until no dry flour remains, then cover. During this rest, the flour absorbs the water and gluten begins to develop on its own, so the dough will become smooth with less kneading later.
Add the sourdough starter, salt, and remaining 50 ml water. Knead for 10 minutes, until the dough is less sticky and becomes elastic. A small piece should stretch between your fingers until thin enough to let light through without tearing. Transfer the dough to an oiled bowl and cover it.
During the first 2 hours, stretch one edge of the dough and fold it over itself every 30 minutes, for a total of 4 rounds. Turn the bowl a quarter-turn and fold all four sides. Each round takes 2 minutes, and the dough should become firmer and smoother each time.
Turn the risen dough onto a floured surface. Gather the edges toward the center and flip it over. Use your palms to draw it toward you, forming a taut, smooth ball. Place it seam-side up in a floured proofing basket.
Preheat the oven to 220°C / 430°F with the baking sheet inside, and place a pan of boiling water on the lower rack. Turn the dough onto semolina-dusted parchment. With a razor blade, make a horizontal cut 1.5 cm deep along the side, one-third of the way up from the base and extending around three-quarters of the loaf.
Slide the parchment onto the hot baking sheet and bake at 220°C / 430°F for 45 minutes. Remove the water pan at the 20-minute mark. The cut should open and the upper part should rise into a crown; the crust should turn a deep reddish brown. The loaf is done when it sounds hollow when tapped underneath and its center reaches 96°C / 205°F.
The dough rests three times: for 30 minutes after mixing the flour and water; for 4–5 hours at 24–26°C / 75–79°F after adding the sourdough starter, until its volume has increased by half and bubbles appear on the surface; then for 1.5–2 hours after shaping. Let the baked loaf cool for at least 2 hours before slicing; its interior continues to set as it cools.
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