vova123
It seems that I have already decided to buy a Panasonic 255.
Only in the instructions about Borodino bread did not find anything.
Does he know how to bake it?
For this, a special program is generally needed (I saw it in Mulenex) or only the ingredients need to be poured in the "right", and then on what mode the oven?

In general, the owners of Panasonic, enlighten!
Cat
If you know how, then he will cope with this task, bake on the "Rye" mode, I do not bake this mode on my stove on "Basic" or "Diet" - the same, nothing happens
zabu
He knows how. They even added rye custard bread to the 255 instrument. Add ground coriander there and Borodinsky is ready.
Tango
Well, yours is not true! In Zavarnaya from Panasonic, adding coriander, you will not get a full-fledged Borodinsky. By the way, there coriander is already according to the recipe - it turns out very tasty rye bread. There are only a couple of downsides:
1. The dough before proofing can lie crookedly in a bucket and will come up crookedly, this is still not wheat flour. As a result, the bread may turn out to be oblique on one side, which does not in any way affect its wonderful taste. Once at a time it is not necessary, but I still, if I do not put on the timer, after kneading I check the position of the bun in the bucket.
2. It is useless to sprinkle whole coriander on top before baking, it will still crumble right away when you take out the bread, but this can only be mine? Yes, and he is not needed by and large, although this bread is mowed under Borodinsky, but still it is a completely different taste.

From experience I can share that bread will be tastier and more beautiful if in the recipe the water is completely or partially replaced with dark or red beer. I usually replace malt in the same amount with dry kvass "SAF-KVAS".

By the way, rye on kvass from Panasonic from book 255 tastes like "Riga" from childhood ...
Anuta71
I also use saf-kvass for it.
In general, if you use a special mixture for Borodino bread, it will work. Rye mode. The stove will bake whatever you ask, just put it correctly according to the recipe. (I myself did not bake Borodinsky).
Aglo
Borodino bread in a bread maker is a blurry concept. There are many recipes for a bread machine that mows like "Borodinsky" and there is a GOST for bread "Borodinsky", as well as a corresponding technology that cannot be reproduced in bread machines of any manufacturer.
We can only talk about the degree of similarity of bread baked according to a specific recipe in a bread machine to "Borodinsky".
Petrof
100% true statement.
Mams
I agree with the previous speakers. According to GOST - no Borodinsky oven will bake. She does not know how to ferment the dough for 6-8 hours

Anyone can be similar to Borodinsky. Whether it's ready-mixed, brewed malt, kvass, wort, etc.
Petrof
I understand that it was about STANDARD modes. We are not saying that we ONLY bake in the oven, but everything that preceded baking was done outside the oven - that's another conversation. If you get with STANDARD modes really similar to Borodino bread - please share the recipe. Those recipes that I tried (and from the forum too): "We can only talk about the degree of similarity of bread baked according to a specific recipe in a bread machine to Borodinsky" - as I correctly noted Aglo
P.S. keyword in the desired and expected recipe: really similar
Yours faithfully
my opinion is that no bakery would lengthen the process if it were possible to achieve the same result with a short process time
klazy
a combination of 2 standard modes (or 3) + malt + gluten + sourdough allows me to bake 100% Borodinsky that satisfies my taste needs.
Petrof
Quote: klazy

satisfying my taste needs.
"To whom the mare has a bride" (I. Ilf, E.Petrov "12 chairs")
-Elena-
Hello everyone! Answer for Petrof: I stole a recipe for Borodino bread from the forum, my family really liked it. Tried to find a link but no luck. Therefore, I quote the recipe verbatim:Borodino bread.

Ingredients

2 tsp dry yeast
1 cup wheat flour
2 and 3/4 cups peeled rye flour
1 and 1/2 tsp Esktra-R
1 tbsp. l. panifarin
4 tbsp. l. rye malt
1 tbsp. l ground coriander
1 tsp salt
2 tbsp. l. vegetable oil
2 tbsp. l. honey
430 ml. water (of which 80 ml. for brewing rye malt)

Preparation:

Pour 80 ml into a separate cup. steep boiling water 4 tbsp. l. rye malt, stir and leave to cool.
Put yeast, flour, Extra-R starter culture, salt, butter, honey, coriander in a bucket of a bread machine. Add cooled, brewed malt and add 350 ml of the rest of the water. We turn on the bread maker in the rye bread mode.

By the way, if you first measure out the oil with a measuring spoon, and then honey, it is easier to shake it out of the spoon!

Cooking option:
In the morning I made a leaven:
1/2 tsp yeast
3 tbsp. tablespoons of rye flour
1/2 glass of water.

She stirred all this and left it in a loosely covered container.

In the morning I brewed 3 tbsp. spoons of malt with water and left to cool slowly, wrapped in a towel.

In the evening after work, putting all the prescribed ingredients in a bread maker and adding 3 tablespoons of morning sourdough and brewed cooled malt, kneaded the dough in the "pelmeni" mode.
(I have a Panasonic 255 stove with this mode.)

And then, when the dough was mixed, I switched on the rye bread mode.
In this mode, for the first hour, the oven equalizes the temperature of the incoming food.
And for me during this hour the dough rose for the first time.
Then his oven in the kneading mode kneaded this rising dough, and then the dough rose again and was baked according to the rye bread program.
As a result, the bread has risen a lot - almost to the entire height of the bucket, it is wonderfully baked and in taste and color is very close to the real Borodino.

Thus, the process was divided into three stages:
1. In the morning I made sourdough and brewed malt.
2. In the evening I kneaded the dough in the "dumplings" mode
3. After the "Pelmeni" mode, I switched on the "rye bread" mode.


The only problem is my bread fell off the roof. I will look for the reason.
Petrof
Quote: Mams

I agree with the previous speakers. According to GOST - no Borodinsky oven will bake. She does not know how to ferment the dough for 6-8 hours

A similar to Borodinsky - anyone can. Whether it's ready-mixed, brewed malt, kvass, wort, etc.
You just have to accept this idea as true Mams.
klazy
Quote: Petrof

"To whom the mare has a bride" (I. Ilf, E. Petrov "12 chairs")

well ... everyone can offend an orphan :))
I'm writing about my tastes - uh-huh?
know that dry prom. sourdough - from the evil one, so I have HP for only a month ... as a thread will reach my hands, I will be according to the Borodino stove ...
and you, uncle, if only rugazzo
Petrof
No, I don't want to swear at all. it's just that the family loves Borodinsky very much, really wanted to get the same taste at home, tried a lot of different ones - well, not that taste! I even took imported porter (the beer is so black and sweetish, not like Guinness), the price of a loaf of bread was 50 rubles, but the taste did not work out. I take Borodinsky in the old fashioned way in the store and then I do not experiment.
And good luck to you!
P.S. When I started experimenting with rye flour, it was impossible to get it, sometimes it was necessary to go across Moscow to get it, but now it is good. But from rye flour more often now I make white country kvass, sour.
klazy
oh, the bread didn't go to me on beer at all ... yes, we have different tastes :)
3ay4ik
But did anyone try to use the French mode (6 hours) for Borodinsky if you need a long climb?
Vanya28
Quote: Tango

... 2. It is useless to sprinkle whole coriander on top before baking, it will still crumble right away when you take out the bread, but this can only be mine?

Soak the coriander in water beforehand, it will not crumble.
Vanya28
Quote:

Ingredients

2 tsp dry yeast
1 cup wheat flour
2 and 3/4 cups peeled rye flour
1 and 1/2 tsp Esktra-R
1 tbsp. l. panifarin
4 tbsp. l. rye malt
1 tbsp. l ground coriander
1 tsp salt
2 tbsp. l. vegetable oil
2 tbsp. l. honey
430 ml. water (of which 80 ml. for brewing rye malt)

Preparation:

Pour 80 ml into a separate cup. steep boiling water 4 tbsp. l. rye malt, stir and leave to cool.
Put yeast, flour, Extra-R starter culture, salt, butter, honey, coriander in a bucket of a bread machine. Add the cooled, brewed malt and add 350 ml of the rest of the water. We turn on the bread maker in the rye bread mode.
Of course he can bake, if you try.
The recipe given is for Borodinsky and it is easy to prepare it in three hours.
Read here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0
and here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0

In gratitude, we put a plus in reputation.
Lime
Yes, in theory, he should be able to, if you choose the right ingredients ...

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