Sourdough Pampushky [Ukrainian Garlic Bread]
Treat yourself to this sourdough pampushy or Ukrainian garlic bread. Pillowy soft pull apart bread rolls slathered in fresh parsley and garlic oil. What's not to love?
Ingredients
Overnight Levain
- 20 g Sourdough Starter
- 50 g Flour
- 50 g Water
- 30 g Sugar
Pampushky Dough
- 250 g Warm Water
- 420 g Bread Flour
- 8 g Salt
- 20 g Sugar
- Olive Oil (for oiling the bread tin)
Garlic & Herb Oil
- Parsley Fresh, finely chopped
- 5 Garlic Cloves Finely diced
- 5 g Salt
- 40 g Sunflower Oil
Instructions
Making the Levain
- The night before you want to make the sourdough pampushky, build your levain using the sourdough starter, flour, water and sugar. Allow it sit out overnight and become bubbly and risen.
Making the Dough
- Add the levain, water and sugar together and stir until dissolved.
- Now add the flour and salt and bring together into a rough, shaggy dough. Cover and allow the dough to sit for around one hour.
- Take the dough out of the bowl and knead until it is smooth and supple. You can do this by hand or in a stand mixer or Thermomix, it's entirely up to you.
- Once the dough has been kneaded, place it back into the bowl and allow it to rise just a little. You don't want it to double, just let it rise around 30% so it's soft and workable.
- Once the pampushky dough has risen a little, turn it out onto the counter and divide it into 8 equal pieces (you can use a scale if you want them exactly equal).
- Roll the pieces of dough into 8 round balls. Arrange the balls of dough in a well oiled pan.
- Cover with a damp dish towel and allow the balls to puff and fill the pan. They should be touching each other and very tall once they have risen.
- When you are ready to bake the Pampushky, preheat your oven to 220C (428F). Generously brush them with your egg wash, being careful not to press down or disturb all the beautiful bubbles. Place them into the hot oven for around 25 minutes or until golden brown.
- While the Pampushky are baking, combine the finely chopped parsley, garlic and salt with the sunflower oil. Let this sit on the counter while the Pampushky bake.
- When the Pampushky are done, take them out of the oven and generously brush them with the herb and garlic oil.
- Allow the pampushky to cool slightly so you can pull them apart and enjoy!
Notes
Building the Levain - You can use sourdough discard to build your levain, since you are then creating a fed "starter" which will be active and bubbly.
Using the Fridge - If you want to hit pause on this recipe, you can place your Pampushky in the fridge once they shaped and in the tin. I allow them to rise around half way and then put them in the fridge. When I want to bake them, I take them out, allow the to get nice and puffy and then bake.
Nutrition
Calories: 286kcalCarbohydrates: 50gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 632mgPotassium: 67mgFiber: 1gSugar: 6gVitamin A: 1IUVitamin C: 1mgCalcium: 13mgIron: 1mg
Tried this recipe?Share your creation with us @ThePantryMama or tag #thepantrymama!