4nd
Hello everybody. I am a novice baker :), and I decided to bake Borodino bread according to the recipe "Borodino bread" The same ". This is my first black bread not out of the box.
In general, I have a bunch of questions:

1) Since they write that bread sticks out from Panasonic, at first I wanted to take a 2/3 count from "Anastasia", but when I looked closely, it turned out that for some reason there was not 170gr of wheat flour, but 220gr. taken. It also turned out that the rest of the ingredients are not divided by 2/3 of the initial number. Explain to me how so? That people cannot multiply by 2/3? Therefore, I took the version from "Kuryanochka", there seemingly figures are closer to the truth.

2) Mixed pelmeni ONCE on the program. The program itself runs for 45 minutes. True, I did not wait for the cycle of the second ascent. For some reason, some write that they knead on dumplings 2 times. Either I don’t understand something again, or people write that because there are two mixes in the program. You need to think about it - stir 2 times on dumplings - it will take an entire hour and a half. Explain to me where is the truth?

3) Further, I could not understand for a long time, and did not understand what malt and kvass wort are. Confused about the concepts .... I got such a thing - it's called "Homemade kvass". This is a box containing three sachets of thick liquid malt and pacitiki with yeast. The composition says - Kvass wort concentrate (fermented rye malt). I also saw kvass wort on sale in cans (in terms of composition, there are rye and barley malt and crackers and everything else crammed). As they write here, there is also dry kvass. What is it? - also malt, but only dry? I understand that it needs to be brewed with boiling water first? So?
In general, I'm confused about which is which:
- kvass concentrate (I still don't understand what it is)
- liquid kvass wort concentrate (fermented rye malt) - like mine
- dry kvass
- liquid kvass wort in cans (as I understand it, this is a bodyaga, which contains "fermented rye malt", and all these must from different manufacturers may differ in their composition)
- can there be also separate "fermented rye malt"?
It's all the same or not. If not, IN WHAT PROPORTIONS do they replace each other ?. Please explain to me the illiterate.
Here in the recipe it is written that dry kvass is taken, but it is not written in what ratio it can be replaced with kvass wort concentrate ... Please indicate not all those who are as advanced as you.
After a long study of the forum, I put this thick malt 3 tbsp. spoons. First I poured it into a separate glass (I also thought to dilute it with water first, as they do here), and wanted to mix it all with salt, sugar, etc. (it was written on the packaging of kvass - soak in water, and also, I do this, so that the salt and sugar dissolve in the water and do not fill the bucket). I swore for a long time, because this rubbish didn't want to dissolve in water at all! .... Then, I was tortured to pour it into a pot, but still I won.

4) Knead on dumplings, I already seem to have learned to determine the quality of the kolobok. I had to add in the course of the batch somewhere Art. spoon pod. butter and 3 spoons of rye flour. After that, the bun stopped sticking to the walls and bottom of the pot and took on an even and beautiful shape.

5) I stood for 2 hours, because the bread did not want to rise. Here they wrote that he was just rushing out of the pot - but I don't have a problem! Rose somewhere 2/3 of the height of the pot. I think it might be yeast? Yeast took dry SAF red. There was already an open sachet and was not stored in the refrigerator for 2 weeks after opening ... Maybe because of this be?

6) Before baking, greased with sunflower oil and sprinkled with coriander (as written here). It didn't work out to crush the grains. The top of the dough turned out to be harsh, and I was afraid to crush it. Baked for 65 minutes. + Kept in a pot for 20 minutes.In general, my coriander was crumbling needles and a dry Christmas tree ... How can I stick it there, because it doesn't fall off in the store ....?

I would be very grateful if you can answer my questions. Now I will try the bread and post a photo and a review to taste.

Admin

What are the ingredients for bread dough, read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=132.0

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4nd
I really hope for a good criticism of this confection.

Surprisingly, the bread turned out to be very tasty. Here is a photo.
The roof didn't fall, but it cracked. The bread did not rise very much, but it was not very dense either. I will say that in terms of crumb density, it is very similar to the "rural" store.

My first Borodino bread - help!
My first Borodino bread - help!
My first Borodino bread - help!
Vanya28
Quote: 4nd

....
5) I stood for 2 hours, because the bread did not want to rise. Here they wrote that he was just rushing out of the pot - but I don't have a problem! Rose somewhere 2/3 of the height of the pot. I think it might be yeast? Yeast took dry SAF red. There was already an open sachet and was not stored in the refrigerator for 2 weeks after opening ... Maybe because of this?

6) Before baking, greased with sunflower oil and sprinkled with coriander (as written here). It didn't work out to crush the grains. The top of the dough turned out to be harsh, and I was afraid to crush it. Baked for 65 minutes. + Kept in a pot for 20 minutes. In general, my coriander was crumbling needles and a dry Christmas tree ... How can I stick it there, because it doesn't fall off in the store ....?

I would be very grateful if you can answer my questions. Now I will try the bread and post a photo and a review to taste.
Quote: 4nd

I really hope for a good criticism of this confection.

Surprisingly, the bread turned out to be very tasty. Here is a photo.
The roof didn't fall, but it cracked. The bread did not rise very much, but it was not very dense either. I will say that in terms of crumb density, it is very similar to the "rural" store.

Here about Rzhan, Borodinsky, how and what to do -
Rye custard bread is real (almost forgotten taste). Baking methods and additives.
Virsaviya
Quote: 4nd

Hello everybody. I am a novice baker :), and I decided to bake Borodino bread according to the recipe “Borodino bread“ The same. ”This is my first black bread not out of the box.
In general, I have a bunch of questions:

1) Since they write that bread sticks out from Panasonic, at first I wanted to take a 2/3 count from "Anastasia", but when I looked closely, it turned out that for some reason there was not 170gr of wheat flour, but 220gr. taken. It also turned out that the rest of the ingredients are not divided by 2/3 of the initial number. Explain to me how so? That people cannot multiply by 2/3? Therefore, I took the version from "Kuryanochka", there seemingly figures are closer to the truth.

can I ask you a question too ???
specify the recipe, otherwise it is not very clear how much (point by point) exactly you put everything, and the bread is sooo beautiful.
I am a young baker, I really love Borodino bread, the bread machine is similar to yours, I still bake exactly according to the recipe, I still don’t understand much, I have been using HB for only 3 weeks, and I haven’t baked anything before
Vanya28
Quote: Virsaviya

can I ask you a question too ???
specify the recipe, otherwise it is not very clear how much (point by point) exactly you put everything, and the bread is sooo beautiful.
I am a young baker, I really love Borodino bread, the bread machine is similar to yours, I still bake exactly according to the recipe, I still don’t understand much, I have been using HB for only 3 weeks, and I haven’t baked anything before

You go to the rye bread and rye-wheat sections, where you will find all the recipes.
Admin
Quote: Virsaviya

I use HB for only 3 weeks, and before that I did not bake anything

If you have no experience in baking bread, then it is better to start with plain wheat bread and read the basics of baking
UNDERSTANDING BREAD IN HOMEMADE BREAD #
The easiest white bread made from wheat flour https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=83080.0

The simplest bread (according to bread machine models) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=499.0

And only after that, switch to wheat-rye bread recipes, since it will be more difficult and troublesome, knowledge and skill are needed
v_v_su
Quote: Virsaviya

can I ask you a question too ???
specify the recipe, otherwise it is not very clear how much (point by point) exactly you put everything, and the bread is sooo beautiful.
I am a young baker, I really love Borodino bread, the bread machine is similar to yours, I still bake exactly according to the recipe, I still don’t understand much, I have been using HB for only 3 weeks, and I haven’t baked anything before

Hello! The conversation was about my recipe. So, if anything - you are here:

https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=16786.0

Good luck!

4nd
I made bread according to a recipe designed for 900 grams.

360 ml. liquid (4 tbsp. l. concentrate and water)
2.5 tsp salt
2 tbsp. l honey
0.5 tbsp. l. sugar
1.6 Art. l apple cider vinegar.
4.5 Art. l. vegetable oil
0.8 Art. l. ground coriander
320 g Rye flour
220 gr. wheat.
0.8 tbsp instant chicory optional
2.5 tsp dry yeast (saf-moment for me)
cumin optional 0.5 tbsp.

The wife did not really appreciate something, but the child grinded in a moment I also liked it. Now I will still bake.
Admin

Let's count together:
different flour - 540 grams
liquid: water / concentrate / oil / honey approx. 420 ml. at a rate of 370 ml. + - on the balance of flour / liquid
salt - 2.5 tsp. - enough 2% or about 1.5 tsp.
yeast - 2.5 tsp - 1.7-2.0 tsp is enough.

You have not written anything about the crumb, but judging by the amount of liquid used, the crumb turned out to be moist, wet.

I would like to see a photo of the crumb
Synichyk
I tried to highlight the quote. Sorry, I don't know how to answer the author :)

I just laid out my recipe for Borodino bread. Who cares, please. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=386363.0
I am not an expert, I have made bread in a bread maker only 3-4 times so far. And my bread maker is another Mirta BM2088. But they say that it doesn't matter which oven. The recipes are suitable for other models as well. This is my first Borodino bread. It turned out well, very tasty. And different from the store. I read a lot of reviews and notes.
Do not make Borodino bread with instant coffee or kvass. The taste will be very different. Buy malt from the supermarket. It is he who gives the color and smell to this bread. Pour hot water over it, let it stand for 10 minutes. Then dissolve honey in hot water and mix with malt. And that's all the problems are over. Add the ingredients according to the recipe and the bread is ready. By the way, I do not put a dark degree of crust. The bread is already dark due to the malt. On the middle one just right. And no need to put on a dough kneading program. I baked on the "French" program. The time is 3:50. With one batch.

My first Borodino bread - help!

My first Borodino bread - help!
v_v_su
Quote: Synichyk

I am not an expert, I have made bread in a bread maker only 3-4 times so far. And my bread maker is another Mirta BM2088. But they say that it doesn't matter which oven. The recipes are suitable for other models as well. This is my first Borodino bread. It turned out well, very tasty. And different from the store. I read a lot of reviews and notes.
Do not make Borodino bread with instant coffee or kvass. The taste will be very different. Buy malt from the supermarket. It is he who gives the color and smell to this bread. Pour hot water over it, let it stand for 10 minutes. Then dissolve honey in hot water and mix with malt. And that's all the problems are over. Add the ingredients according to the recipe and the bread is ready. By the way, I do not put a dark degree of crust. The bread is already dark due to the malt. On the middle one just right. And no need to put on a dough kneading program. I baked on the "French" program. The time is 3:50. With one batch.

You think correctly. There is no coffee in the original recipe for Borodino bread. And dry kvass in my recipe
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=16786.0
needed as a source of malt, which I did not have at hand 5 years ago. Instead of 5 tablespoons of dry kvass, you can add 3 tablespoons of malt to my recipe. The result will be the same. Rye flour does not rise well, for this the proportions of rye and wheat flour relative to GOST 50 have been changed, and instead of molasses, I used honey and sunflower oil. It turns out almost identical "Borodinsky"

For reference, a little from GOST:
BORODINSKY BREAD
Specifications GOST 5309-50
This standard applies to Borodino bread prepared by the brew method from a mixture of rye wallpaper flour in the amount of 80%, wheat grade II flour in the amount of 15%, red rye malt in the amount of 5% with the addition of salt, sugar, molasses and coriander, cumin or anise with sourdough with or without yeast added.

Good luck!

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