Ukrainian Palanitsa on Starter

For the starter, mix flour (315 g) with dry yeast. Add warm water (180 g) and knead a dense but not dry dough. Focus on the consistency: if the dough becomes too dense or dry flour remains, add a bit more water. The starter does not need to be kneaded for a long time.

Cover the dough and leave it in a warm place for 3–4 hours. Readiness is determined by appearance: the surface will be covered with burst bubbles and wrinkles, and a pronounced bread aroma will appear.

Add the remaining flour (70 g) and water (30 ml) to the sponge, in which you have previously dissolved salt (1 teaspoon) and sugar (1 tablespoon).

Knead the dough thoroughly until smooth and homogeneous. Knead for 7–10 minutes.

Shape the dough into a ball, lightly brush with vegetable oil, cover and let it rise in a warm place until doubled in volume (approximately 1.5 hours).

Place the prepared dough on a lightly floured surface and form it into a ball. Fold the edges of the dough toward the center until a smooth surface forms on the outside.

Transfer the formed dough ball seam-side down onto a baking sheet or parchment paper dusted with flour. Dust generously with flour, cover, and let rest for approximately 1 hour for proofing.

On the relaxed dough, make an incision: on 3/4 of the circumference with a depth of 15–25 mm at the level of 3/4 of the height from the bottom surface of the workpiece.

Bake at 190–200 degrees with steam (if your oven doesn't have a steam function, place a bowl of water at the very bottom). Bake for 45–60 minutes until it sounds hollow when tapped and the crust is golden brown.