Borodinsky according to Auerman

Category: Sourdough bread
Borodinsky according to Auerman

Ingredients

Welding
Rye flour (peeled) 125 g
Rye malt 25 g
Coriander (ground) 3 g
Water 340 ml
Opara
Welding all
Sourdough (rye, 100%) 85 g
Dough
Opara all
Salt 5 g
Sugar 30 g
Syrup 20 g
Rye flour (peeled) 275 g
Wheat flour (2 p.) 75 g
Water to kolobok

Cooking method

  • The recipe is taken from here: Borodinsky according to Auerman

The dish is designed for

weight of raw dough 960 gr, weight of finished loaf 880 gr

Time for preparing:

long, but worth it!

Cooking program:

mixed

zina
bake in a bread maker, have you tried?
Condensed milk
I'm also interested in HP ..
kobo
Quote: zina

bake in a bread maker, have you tried?
No, I haven't tried it in HP. Although, it seems to me that after proofing in a bucket, you can hold it for 50 minutes at the "Pastry".
natibor
I baked bread like Borodinsky in KhP. Knead on Pizza for 10-15 minutes, then for a long time proving, 2-4 hours, depending on how the dough came up (about 2 times), then baking, about 1 hour 20 minutes. I have a dipstick, I checked the temperature inside the bread. worked quite well
and I still stuffed seeds, nuts
Olyusya
Made with my favorite hop sourdough! This is a recipe, well, just awesome - this is the most delicious Borodinsky of all Borodinsky that I have tried)))). Thank you!!!!
quince
I also tried to bake this bread. Of course, there is a lot of fuss, but I did not regret it, the result turned out to be better than the store one: the crumb is both porous, and rubber, and not sticky, but much more fragrant and aromatic, some kind of homemade, I liked it VERY.
Borodinsky according to Auerman Borodinsky according to Auerman
However, I added a teaspoon of Admin's ground spice mix (cumin, fennel, coriander and anise) to the dough. I love the taste and aroma of bread with them
eye
The recipe is interesting, everything is there, except for the leaven.
On fresh yeast, you can probably, if yes, then hang the lope in grams?
OlgaGera
Quote: ok
everything is there except the leaven.
Quickly bring out the kefir. Or leave a piece of dough from wheat bread. Now I leave the dough standing at the withers. I use it instead of leaven.
Admin
Quote: ok
On fresh yeast, you can probably, if yes, then hang the lope in grams?

Fresh yeast is needed at the rate of 2 grams per 100 grams of wheat flour, and about 2.2-2.5 for flour mix with rye

In detail Conversion of dry yeast into wet, pressed (and vice versa)
eye
Quote: OlgaGera

Quickly bring out the kefir. Or leave a piece of dough from wheat bread. Now I leave the dough standing at the withers. I use it instead of leaven.
OlgaGera, Lelka, there is a Neapolitan pizza dough in the fridge ... but it's not good that it is not rye, but wheat? and just like that and use what, as it is, by weight? I didn't know it was possible ... Thank you very much for the science!
Admin, Tatyana, thank you for your help!
I would not think about arithmetic conversion here, it is still not a simple bread.
OlgaGera
Quote: ok
and nothing, that it is not rye, but wheat?
Nothing))) Add wheat to rye bread)))

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