Borodino bread according to the recipe of 1939

Tell me, is it necessary to add yeast?
I don't like it when sourdough and yeast are present together in bread, although my sourdough is derived from yeast.

Tell me, is it necessary to add yeast?

In principle, you can not add. With yeast, the process is more stable in time, which is very important in production, and it is convenient at home. If you have a good, strong starter culture, do without yeast. But if the leaven is young, it will work longer and the bread will be sour. Or maybe you just like it.

The leaven is already quite active and the acidity does not interfere

I didn’t use sourdough, because I didn’t, I used ordinary yeast.

[Kristina]

Kristina, looks good, but how does it taste?

Very tasty, like real, it lies for a long time.

Well done, it is difficult to bake such bread on yeast alone!
Now make the leaven, it's not difficult at all, and compare. I think the sourdough will definitely win

I didn’t use sourdough, because I didn’t, I used ordinary yeast.

It will be a completely different bread, it is the long process of fermentation of the brew together with the leaven that saturates this bread with its unique aroma and taste. And yeast, they loosen the dough very quickly. I have no doubt that your bread is delicious, but only the taste of coriander is present from "Borodinsky". Nothing personal. Successful breads, beautiful and very tasty

Added Sunday, April 10, 2016 4:22 PM

it is difficult to bake such bread on yeast alone!

Svetlana, excuse the insecurity, but it is with yeast that rye bread is much easier to bake, yeast will quickly loosen the dough, the crumb may even be more beautiful, only it will be ersatz. (it is unacceptable for me to replace the leaven in branded rye with yeast)

rye bread with yeast is much easier to bake,

Well I do not know. Rye dough is very viscous and dense, there is little gluten in it, and ordinary yeast does not raise it well. It is afraid of shaking and drafts. At least I couldn't get anything good without panifarin and other enhancers. So Christina's hands are good, all that remains is to grow the leaven.

At least I couldn't get anything good without panifarin and other enhancers.

What is Panifarin ?; the same gluten, the same gluten, but why add it to rye, and I wouldn't recommend it to anyone.

Good day!
Can you please tell me if it is possible to use dry starter culture and malt concentrate?

[Olga]

Olga, I bake on zekov's bacon enzyme, it is initially dry, I cook it according to the description and bake bread on it, the flight is normal, sometimes I add 3 grams of yeast, if necessary, so that the dough comes up faster. I also use the malt concentrate when there is no dry malt. The bread was always delicious.

I looked for the zekov's enzyme on the Internet, found it only in one store, it turns out to be expensive. How long does this jar last (250g)?

[Olga]

Olga, he is very, very economical. I bake bread 2 times a week plus cheesecake buns. A year has passed, and the jar is not over yet, a little more than 1/3 is left. In our Internet shops, it is also very expensive, I ordered it from the manufacturer in Germany together with my friends, it turned out cheaper for us. But after all, it is not so important what the leaven is. Just add some raw yeast to your dry starter for the first time, or on a small piece of any rye dough, see how your dry sourdough works.

Thank you! If it is enough for so long, then you can buy.
I saw how it is grown, it turns out a lot in quantity. Then how much should you take for bread? This Borodinsky recipe contains 125 g of sourdough. And what to do with the rest, just put it in the refrigerator and not add anything?
We sell this one: 🔗

[Olga]

Olga, here everything is painted how to cook and store https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=424247.0, but you can take a little less. I take 90 - 100 grams, but I always put another 3 grams of pressed yeast directly during kneading, for a stronger bakery aroma, but this is not necessary. Also, this bacon enzyme does not give the bread strong acidity. I get white without sourness at all. If you need sourness, you can add apple cider vinegar to the vinegar, but whoever loves it. The usual leaven is sour.

Anya, thanks for the information! I will try to order a bioenzyme.

but I got it raw ... why?

Have you used molasses? From it there is a dull crumb.

but I got it raw ... why?

Perhaps they cut it early, rye bread ripens for a long time, six hours after baking, and preferably twelve. And if you cut it right away, it will feel like it's raw.
It also happens if you add too much water to the dough. Kolobok is not there, it is difficult to navigate. This damp summer I got a dull crumb, next time I reduced the water and everything was fine.
Or maybe you just didn't bake it, do you use the temperature probe?

[notglass]

notglass, for the first time I hear about the bactermen. Actually, I recently started baking bread. How to use it? Well, for example, I put 2 tsp in the bread. dry yeast. And how much enzyme is in them?
Otherwise, just follow the recipe?

Thanks to the author for his work and a great photo! For me, this is still a dream, I don't even know when I will decide on such a feat.

[Ludmila]

Ludmila, make up your mind, this is not as difficult as it seems, but for the sake of such a bread it is worth taking courage, honestly!

[Svetlana]

Svetlana, but already almost decided, it was too tempting bread!

I also baked some bread. Sweet, as it should be. Moderately perforated - rye all the same. I am happy with the recipe, now rye breads are not so scary. The experiment was successful Thanks to the author

[Lyudochka]

Lyudochka, Congratulations! If this bread turns out, the rest is not scary at all!
(If anything, I'm not the author, just a fan of the recipe)
And there are no photos?

[Svetlana]

Svetlana,
The photo is not very good, I did not want to insert it. He is not really pale.

[Ludmila]

Ludmila, gorgeous bread, and the roof, and the crumb - just super! And this is the first time!

[Svetlana]

Svetlana, Thank you!

Thank you very much for the recipe! I began my acquaintance with homemade bread with him, a difficult beginning, the first two times there were mistakes, but the third time the bread was a success! I bake this way now, very tasty!

[MamaNata]

Hurray, our regiment has arrived!
MamaNata, welcome to the forum
Share with us your achievements and photos, more photos!

Thank you so much!

I try to figure out the photo.
The first three times I baked in a multicooker, so the shape is not the same, now I’ll wait for the bread pan and bake in the oven.

[MomNata]

MomNata, gorgeous crumb! And the aroma is felt right through the monitor

[MamaNata]

MamaNata, the crumb is very healthy and without shape!

Oh, you're right! I just fell in love with the aroma of this bread! Yes, and I'm not alone, my whole family)))
Thank you!

Thanks for the recipe!
My experience was not very successful, but I now know how to get my optimal result.
I need to reduce the sweetness by 20-25%, reduce the amount of liquid, because the dough was completely uncontrollable during molding. In addition, the roof of the bread sagged, i.e. I will probably mold for myself not with a brick, but with a roll, i.e. the dough should be of less moisture, so that it is more convenient to form it.
My dough rose well during proofing, but in the oven it did not grow at all, i.e. and I will probably use my own baking mode, which is traditional for rye bread.
But in general, the bread is quite tasty, aromatic, moderately dense, moderately porous.
I will repeat, despite the long process.
Here's another. I replaced all the water with whey.
It is a pity that the author has stopped visiting the forum.

me the dough rose well during proofing, but in the oven it did not grow at all, i.e. and the baking mode, perhaps, I will use my own, traditional for rye bread.

What is your baking mode? This dough never grows in my oven, but rather shrinks somehow. If it has stopped, the roof will be flat or slightly bend, and if you guessed right with the proofing time, the roof will be convex, but the loaf still sags somewhat and moves away from the walls of the form.

Svetochka, come on "you", okay?
I usually bake rye bread for 25 minutes under a lid at a temp. 230 * C, and then another 15 minutes without a lid at a temp. 180 * C.
And I always shape it with a roll.
But on this test I have not tried such a baking mode yet.
We'll finish this bread, I'll try to make it my own way. I will definitely report the results.
By the way, we have on the forum hearth version of this recipe... I have not tried it yet, but I also want to test it.
By the way, here's another gag of mine: I didn't sprinkle coriander seeds on top, because I don't like to chew them later, and I just dump, which is a pity.
I made a chatterbox right with the ground, with which I lubricated the top. It turned out and fragrant, and nothing interfered.
Wheat KM 100% was used for the sourdough, therefore, wheat flour was no longer added to the dough.
Good luck! And share the results

And, I bake in the L7 form, it won't work under the lid ... What could I think of? I do not bake in 35 minutes, but I bake at a lower temperature. You can really make it hotter under the lid.
I have a particular addiction to this bread, I have been baking it for two years almost every week, I don’t sprinkle coriander, I don’t smear it with a chatterbox
I tried both whey and potato broth - honestly, I did not notice the difference. Instead of molasses, I often put apple jam in the same amount - I really like it, it turns out even more aromatic than with honey.
Try something like a hearth for a change ...
Cutting a loaf from L7 is convenient and familiar, but a loaf is more difficult. And yes, the dough is very wet and difficult to mold. Honestly, I don't mold. From the proving bowl, I gently transfer it into the mold, smooth the top with a wet spatula and that's it. On the sides, folds may turn out, this is probably wrong, but the dough is so sticky, no matter how much you wet it, you cannot remove it from the rug. I'm sorry to crush him

[about]

I really wanted to buy myself different bread forms, and then I cooled down.
For bricks I use the following cupcake forms of the "Domino" series 30 x 11 cm:

StaboutIt is a penny in Auchan, the coating is very high quality, - for several years as good as new with constant use. The form itself is not thick, therefore, it is not necessary to preheat it, it already warms up instantly in the oven.
I use one as a form itself, and the other as a lid.
And it's sooooo convenient for me that I don't want any other bread form for a brick for a long time.

I do not bake in 35 minutes, but I bake at a lower temperature.

I get 40 minutes (25 + 15).
I will try baking according to my own mode. In extreme cases, it will be possible to hold it longer without a lid.
By the way, according to the technology from this recipe, I kept it for 25 minutes without steam, i.e. the same 40 minutes - everything was baked normally.

I get 40 minutes (25 + 15).

I was the accountant who added 25 and 15 and got 35.
But in general, I don't know exactly how long it takes, I bake with a temperature probe, and when I get 96 degrees, I pull it out. And the idea with two forms is interesting, maybe you can pick up something.

And the idea with two forms is interesting, maybe you can pick up something.

Svetochka, and what to pick up? Mine in Auchan are constantly on sale. They cost something or 170 rubles, or about that. I bought much cheaper for a long time, but even now it is quite a small cost.
For many years I have been constantly baking bread, fenders, cupcakes, and everything as new in them.
So it's a proven option.
Good luck!

I love my L7 dearly and will still only bake in it. But I will probably pick up a "cover" for it from what is at home. I had some kind of cupcake mold, I need to try it on.

Good morning! Allow to wedge in
And instead of a lid, I use a baking sheet from the oven (I turn it upside down over the forms), I often put 2-3 forms at a time and with such a lid it rises well. For the white, I put the steam bowl down.

[Olga VB]

Olga VB, I tried your cap idea after all! My unidentified cupcake uniform was perfect for L7. Under it, I would both arrange and bake, very convenient.
To tell the truth, I did not notice any fundamental improvement. Bread during baking is still a little donkey, although perhaps less than usual. This is what it looked like after baking:

It can be seen that the bread has moved away from the walls of the mold and slightly below its upper edge, although during proofing the roof peeped out of the mold for a couple of mm.
What I liked very much is that the top crust is not too tanned, as it often happens with me.

The crumb is as usual it turns out.

Perhaps I will bake under the lid



Vikulyasha, the baking sheet idea is not bad, especially if you actually bake several breads at the same time. If I had not found a "cover", I would have tried to do as you suggest.

Nice recipe. For a very long time I did not bake custard bread in sourdough. And Borodinsky was always capricious for me and "on his own mind". But this time it worked out. Yes, long, but worth it.

[/ spoiler]
Delicious bread! : girl_claping

I baked Borodinsky again according to this recipe. This time with dried cranberries.

I do not understand why the photo is upside down. Sorry, but the phone doesn't work otherwise today.

[Katerina]

Katerina, you get a wonderful bread! Slightly alters, so the roof is slightly concave. But this is not scary and does not affect the taste. The crumb structure is wonderful!

I do not understand why the photo is upside down. Sorry, but the phone doesn't work otherwise today.

Incorrectly held the phone when shooting.
If possible, upload the photo to your computer, turn it there, save it and upload it to the site.
And here you can read
FastStone Image Viewer # 20

Slightly changes, so the slightly concave roof

Thanks for the tip, this time it turned out, in my opinion, perfect. Well, this bread always tastes good to me.

Hello !!) I'd like to cook this bread the way you described! Help, please, experienced bakers, how can I properly prepare a 125 gram starter culture? I have a starter from the refrigerator, it's fresh, I put it in storage for a couple of days. how can I properly refresh it (in grams of water and flour, time) so that at the end I have 125 grams of leaven for this recipe? THANK YOU VERY MUCH!!!