Borodinsky bread with additives

Borodinsky bread with additives

Category: Sourdough bread

Ingredients
Lactic acid starter culture	2 - 3 glasses
Rye flour	330 - 350 gr.
Rye malt or dry kvass	3 - 4 tbsp. l.
Honey (or sugar)	1.5-2 Art. l. (2 tbsp. L.)
Salt	2 tsp
Kefir or dark beer or whey	180-200 ml.
Vegetable oil	2 tbsp. l.
A mixture of ground spices (fennel, anise, coriander and cumin)	2 tbsp. l.
Dried cranberries	50 gr.
Pine nuts	50 gr.
Peeled pistachios	50 g
The volume of the glass in the recipe is 200 ml.

Cooking method

• Mix malt, spices, salt, honey and boil with a small amount of boiling water until the consistency of a very thick dough. Allow to cool.
• Put in a container for kneading, add sourdough, kefir and flour. Stir well, adding salt and then oil. You should get something thick and sticky like clay. If liquid, add a little flour. Stir in nuts and cranberries.
• Grease the mold, lay out the dough, level the surface with wet hands. Leave for proofing in a warm place for 1-2 hours (depending on the temperature and strength of the leaven).
• The dough should increase 1.5 times.
• Bake in a preheated oven (200-220 degrees) for about 30-40 minutes, checking the readiness with a temperature probe or just a toothpick.
• After removing from the oven, let cool slightly and remove from the mold.
• I wish you a pleasant taste!

Note

Photo by alexVRN

I testify, bread is a dump head !!! I ate it
By the way, please ask, master, about glasses of leaven ... What volumes are we talking about?

Yes, at least what! In a glass approximately 200 ml, in any. All the same, there is no kolobok here and not even close. The main thing is not to be too liquid, otherwise the output will be a sticky monolith.

How do you determine: very liquid or not? I have baked such bread several times already and my roof collapses and the crumb is slightly sticky after cooling (in the process of eating)

That means a lot of liquid. Try adding less liquid or more flour next time. Empirically, you will determine the desired consistency of the dough, it should not fall out of the spoon. Good luck !!!

it must not fall out of the spoon ...
It doesn't fall out, it's so sticky, you can't pick it out
Okay, fick with this roof! The crumb is sticky ... The man swears, says he has put anything, so it sticks, let's speak in a simple way, just gray! And I say - simple in the store, but I want delicious, like here!

I bake in a bread maker, first I stir it in any mode for about 15 minutes, then turn it off, the dough rises, then turn on the Baking mode for 1 hour 30 minutes.

A sticky crumb indicates that there is a lot of liquid in the dough. By the way, when I baked in HP, the roof was concave, and then I probably learned to maintain the fluid balance. And it tastes better in the oven.

There is no oven, but I want holes!

Once again I suggest reducing the liquid!

And there is a difference, what kind of leaven, I have raisins, maybe it has more liquid?

And how much sourdough, you can be more precise, otherwise the bread is so handsome in the photo! I want the same

I have been baking "by eye" for a long time, I look at the thickness of the dough. If it's thin, just add a couple of tablespoons of flour. And the type of leaven, in my opinion, is not decisive. I will try to post a photo of the test somehow (now the camera is being repaired). You need about 2 cups of starter culture, 350 g of flour, and pour 100 ml of liquid and look at the thickness of the dough.

Thanks for the help! I did it! Delicious!

Congratulations ! Good luck!

I also decided to throw my Borodinsky here again, there are also additives there

https://Mcooker-enn.tomathouse.com/in...om_smf&topic=9229.new#new

I will post my achievement here.
100% sourdough rye.
My bread is like pizza - what I put in the house: raisins, dried apricots, sunflower and pumpkin seeds, crushed peanuts, hazelnuts, some pistachios.

I got half-baked inside. didn't even add kefir. the leaven was thin, but the dough was normal ..

I baked this bread, just finished eating))) my first bread is whole with sourdough. The sourdough is only a few days old, my baking experience - from the moment of buying HP 2 weeks I stuffed dried fruit into the dispenser - but it did not open
I had to hamster them with a bite. I liked the bread, I bake it a second time. Raisins, dried apricots and nuts have now been mixed into the dough, from seasonings - I ground a piece of cinnamon and star anise, and caraway seeds .. hehe))) what will turn out))) then I thought and even cut the orange zest)))) I hope the leaven is not let you down Yeah! I remembered! and I also sprinkled Siberian fiber))))) it can be seen that conscience tortured in the process of adding ingredients, that there are so many goodies in it)))) I will definitely show what happened)))
Thanks for the recipe