Borodino bread- Moulinex

Of course you don't need vinegar, but if you have Extra-R.

[Stage 1]

Hello!

Please help me bake Borodino bread in the Moulinex OW5004 oven.
I bake not so long ago, but everything turns out great, white bread, muffins, etc., I bake white bread every other day. Cupcakes almost every day.

And so I decided to try to bake Borodinsky according to the recipe from the recipe book that came with the kit:

Stage 1
• Boiling warm water: 60 ml
• Malt: 3.5 tbsp. l.
• Coriander: 1 tsp.

Stage 2
• Rye flour: 65 g
• Yeast: 0.5 tsp.
• Malt: 1 tbsp. l.
• Coriander: 1 tsp.
• Water: 70 ml

Stage 3
• water: 160 ml
• Salt: 2 tsp.
• Apple cider vinegar: 2.5 tbsp. l.
• Sunflower oil: 2 tbsp. l.
• Honey: 2 tbsp. l.
• Rye flour: 585 g.
• Coriander: 1 tsp.
• Yeast: 1 tsp.
• Coriander seeds

On the recommendation of the seller, a trace was added to Dom-Khleb. ingredients in Stage 3
• Panirafin: 3 tsp.
• Extra-R: 1 tbsp. l

At the first batch Stage 2 it turned out to be some kind of lump that stuck to the wall of the container ...
Second batch Stage 3 with the addition of the mixture Stage 1 the dough turned out like rubber ...

Everything was measured on electronic scales, tried not to deviate from the recipe.
It turned out like this, see attachments.
More details can be seen (large files ~ 2mb) 🔗, 🔗
The bread did not rise, the view is disgusting, etc.

Then at the office. a book with recipes in PDF format was downloaded from the Mulinex website where the recipe was slightly modified

Stage 1 (5 minutes)
• Boiling warm water: 80 ml
• Malt: 3 tbsp. l.
• Coriander: 1 tsp.

Stage 2 (30 minutes)
• Rye flour: 50 g
• Yeast: 1 tsp.
• Malt: 1 tbsp. l.
• Coriander: 1 tsp.
• Water: 100 ml

Stage 3 (3h08)
• water: 240 ml
• Salt: 1.5 tsp.
• Apple cider vinegar: 2 tbsp. l.
• Sunflower oil: 2 tbsp. l.
• Honey: 1.5 tbsp. l.
• Rye flour: 490 g.
• Coriander: 0.5 tsp.
• Yeast: 1.5 tsp.
• Coriander seeds: 1 tbsp. l

On the recommendation of the seller, a trace was added to Dom-Khleb. ingredients in Stage 3
• Panirafin: 3 tsp.
• Extra-R: 1 tbsp. l

Then everything is described step by step:
Stage 1:
Pour boiling water into a bowl, add malt and coriander. Stir for 5 minutes. Leave the resulting mixture for 30 minutes. In the meantime, move on to the second stage.

Stage 2:
Place the ingredients in a container in the following order: rye flour, yeast, malt, coriander, water. Place the container in the bread maker. Select program 9, set the bread weight and the desired crust color. Click on the on / off button. After the beep, proceed to the third step.

Stage 3:
Open the cover. Put the ingredients in a container, observing the following order: the mixture prepared in step 1, water, salt, apple cider vinegar, sunflower oil, honey, rye flour, coriander, yeast. Place the container in the bread maker and press the on / off button. After the beep, add the coriander seeds. At the end of the program, switch off the bread maker, remove the container and put the bread out of the container.

The second result has become a little better in appearance and no more, now it is baking ... I will throw off the photo later
As a result, the day was wasted, no Borodino bread ...
Flour was used Sokolnicheskaya rye bakery peeled, purchased in the 7th Continent, nowhere else was found ...

Help

Wheat flour is included in Borodinsky. It helps the bread rise a little. Here's a look at the recipe link 🔗

Two proven Borodinsky recipes for a bread machine.
Personally, I like option 2 more

https://Mcooker-enn.tomathouse.com/in..._smf&Itemid=26&topic=17.0

[Alexandra]

Alexandra
Could you describe the whole process of the 2nd option step by step, I will be very grateful to you

Everything is very simple.I carefully weighed all the ingredients on the scales, did not brew the malt with water (poured it dry), added coriander, placed it in the bread maker in the order recommended in the instructions, baked in the Rye bread mode. The only thing, empirically, I realized that the total amount of water can be increased - up to 460 - 500 ml. In the process of kneading it is necessary to keep an eye on the kolobok - it is more sticky than wheat and with a "tail". The intensity of the color depends on the amount of malt - from 1 to 3 tbsp. l. Water can be replaced in whole or in part with:
My options are:
strong black tea,
tea in half with baked milk,
kefir mixed with water
tan (ayran) - reduce salt by half
serum mixed with water
beer mixed with water
beer, tea
beer, tea, kefir

Here is one of my variations on the Borodinsky theme, on kefir with the addition of bran and flakes (there is little malt in the photo - if you put 3 tablespoons, it will definitely be Borodinsky)
https://Mcooker-enn.tomathouse.com/in...smf&Itemid=26&topic=490.0

And here is a photo of my Borodinsky II

I baked according to two recipes - the result is "ZERO". The first is very dry, really brick, and the second recipe is too much water, slurry. the result is a sticky, unbaked paste.

[Gennadii]

Two proven Borodinsky recipes for a bread machine.
Personally, I like option 2 more

https://Mcooker-enn.tomathouse.com/in..._smf&Itemid=26&topic=17.0

I support. Baked on the main and on the whole grain and on the 9th program. On program 9 it turned out bad (photo below) - it sank, the taste is not very good, if not worse. Basic and Whole Grain modes are super! This is my husband's favorite bread. Thank you, Gennadii!

baked in the Rye bread mode.

Tell me, in your HP, Rye mode, how much for batch and total time?
No way, Borodinsky in Ranas253 does not work out for me ...

Self-taught baker, try this recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1998.0
Bake in Rye mode. Do everything according to the recipe and do not add anything (flour). For Borodinsky's taste, put Coriander.

Tell me, in your HP, Rye mode, how much for batch and total time?
No way, Borodinsky in Ranas253 does not work out for me ...

We have the same bread maker with you, so do not bother, bake Brordinsky 2 according to the recipe above or otherwise from this site and do not bother with any calculations. Everything should work out fine

good evening
Today I started to bake Rye Bread - Option 2, the appearance is impressive ...
The dough has risen to the very top, about an hour is left to bake.

The bread is baked

The top sank

It tastes like Darnitsky, you can eat

...

And I bake rye according to this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1147.0
The bread turns out to be beautiful, tall, baked ... and smells like Borodinsky, thanks to the caraway and coriander included in the recipe of this bread, but I don’t know how to taste (I don’t eat bread), but I liked it very much at home, they were called for an encore.

The bread is baked

The top sank

It tastes like Darnitsky, you can eat

The top could still sag due to the fact that while they opened and took pictures, he was offended)) - the cold air got in and disrupted the process ...

[Dimarik]

The top could still sag due to the fact that while they opened and took pictures, he was offended)) - the cold air got in and disrupted the process ...

No, we have Dimarikohm the same stoves and I open and everything is fine. For myself, I found that water is needed somewhere 330 ml for this recipe. And in general, I rule almost all recipes according to the principle for 150 g of wheat flour - 90 ml of liquid, and for 130 g of rye flour - 100-105 ml of liquid.

[boiling water]

Returning to the recipe from the book (see post 1) Stage 1 is brewed boiling water or warm boiled water?

[boiling water]

Returning to the recipe from the book (see post 1) Stage 1 is brewed boiling water or warm boiled water?

I pour boiling water over it.

So I baked on my Moulinex.I took the advice of Linka and made my own adjustments. The roof fell, but I guess it's my fault - I oiled it for too long. The crumb is pretty wet.

Yesterday they didn't cut it yet, they left it to cool until morning. We tried it for breakfast today. The bread is tasty, but heavy (very dense crumb). The top is ugly, it looks like raw, although all the bread is baked perfectly. When I still looked before it started baking, I thought the loaf would consist of two parts (it was so sloppy, it was mixed in parts because of the "thick" dough). It turned out whole, but somewhat lopsided (not perfect). There was no time to take pictures - I was in a hurry to work. Another question has matured: how to make the top beautiful?

After the end of the kneading, you can pause, take out the dough (and at the same time the blade), knead for a couple of minutes with your hands, form a smooth, neat bun and return to the bucket for lifting and baking

After the end of the kneading, you can pause, take out the dough (and at the same time the blade), knead for a couple of minutes with your hands, form a smooth, neat bun and return to the bucket for lifting and baking

just did the same with rye bread

Did you do everything as in the recipe and you got baked beautiful bread?
I already had 2 attempts and in no way, a heavy brick 5 cm tall and is not baked at all.
Maybe something is wrong in the recipe, I measure everything exactly. All white bread with a bang, but no Borodinsky. And we love him very much ...

Cook, Take a look here, just on the topic that interests you:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3011.0
P.S.: By the way, I am "Borodinsky" according to recipes from a book, I swore on the stove. I don't know what's wrong, but I've had enough ...

Cook, Take a look here, just on the topic that interests you:
https://Mcooker-enn.tomathouse.com/in...ic=3011.0
P.S.: By the way, I am "Borodinsky" according to recipes from a book, I swore on the stove. I don't know what's wrong, but I've had enough ...

How do you bake?
I have already read the topic, but I'm not a wonderful leaven, for which I have no brains, so some kind of dry kvass, too, nowhere to buy in Kiev, or is there where?

I also live in Kiev and have not yet found dry kvass, but I have found a place where you can buy all sorts of dry leavens, panafirin, malt, Borodino mix just for Borodino bread, Ciabatta mix for ciabatta and baguettes (already baked) and etc. This is the "Pekarsky House" on Krasnoarmeyskaya, near metro L. Tolstoy, go to the topic for the people of Kiev, there is an exact address and directions on how to find them (this is not easy, since there are no signs).
They also gave me a piece of paper with recipes, there is also a recipe for Borodino bread:
Vegetable oil 7-9-11 (for a loaf weighing 550-750-1000gr, respectively),
Water 250-330-430
Coriander or cumin 3-4-5
Salt 8-10-14
Sugar 25-34-45
Borodino mix 70-90-120
Rye flour 100-130-180
Flour 260-340-440
Dry yeast (Nevada) 4-5-7

I haven't baked myself yet, but it seems like the girls wrote that they have good recipes. In any case, control the first 10-15 minutes when kneading the bun.

Their Borodino mixture costs UAH 26 per 1 kg (1 kg and 0.5 kg packaging), rye bread starter 32 UAH per 1 kg, rye malt 31 UAH, gluten 20 UAH, dark grain mixture 26 UAH.

I also live in Kiev and have not yet found dry kvass, but I have found a place where you can buy all sorts of dry leavens, panafirin, malt, Borodino mix just for Borodino bread, Ciabatta mix for ciabatta and baguettes (already baked) and etc. This is the "Pekarsky House" on Krasnoarmeyskaya, near metro L. Tolstoy, go to the topic for the people of Kiev, there is an exact address and directions on how to find them (this is not easy, since there are no signs).
They also gave me a piece of paper with recipes, there is also a recipe for Borodino bread:
Vegetable oil 7-9-11 (for a loaf weighing 550-750-1000gr, respectively),
Water 250-330-430
Coriander or cumin 3-4-5
Salt 8-10-14
Sugar 25-34-45
Borodino mix 70-90-120
Rye flour 100-130-180
Flour 260-340-440
Dry yeast (Nevada) 4-5-7

I haven't baked it myself, but it seems like the girls wrote that they have good recipes. In any case, control the first 10-15 minutes when kneading the bun.

Their Borodino mixture costs UAH 26 per 1 kg (1 kg and 0.5 kg packaging), rye bread starter 32 UAH per 1 kg, rye malt 31 UAH, gluten 20 UAH, dark grain mixture 26 UAH.

Thank you. I got malt and gluten from there.
I didn't buy with mixtures. because then I don't know how to apply them. But according to recipes, on the contrary, I read that according to their recipes, uzhos-uzhos is obtained. Especially if you throw Borodino mixture of Borodino 90 gr into bread. The girls, by tests and errors, determined a maximum of a spoon or two.

The recipe for Borodino bread (amazing taste) found and tested (with changes) by me in Moulinex OW5002:

water - 400 ml (of which, take 100 ml for brewing malt and coriander);
malt - 4 tbsp l .;
ground coriander - 0.5 tbsp. l .;
salt - 1 tsp;
vegetable oil - 2 tbsp. l .;
honey - 2 tbsp. l .;
wheat flour - 200 g;
rye flour - 350 g;
yeast - 1.5 tsp;
coriander beans - 1 tbsp l. (for sprinkling).

Boil the malt and ground coriander with boiling water and, after waiting until the mixture has cooled, put it in a mold. Then pour the remaining water there, add salt, oil and honey. Pour flour, place yeast on top of it.

Important!
Set program no. 13 (yeast dough) and switch on the machine.
When the signal of the end of the program sounds, turn on the program No. 9 (Borodino bread). After half an hour, the machine will require the addition of the missing ingredients. Since I put everything in at once, I just continued mixing. Sprinkle coriander seeds on the dough about an hour before the end of the cycle (a beep will sound). Taste!!!!

Set program no. 13 (yeast dough) and switch on the machine.
When the end of the program signal sounds,

For some reason, I do not have a signal indicating the end of program No. 13, I just made a pizza dough, I checked it.

For some reason, I do not have a signal indicating the end of program No. 13, I just made a pizza dough, I checked it.

This is normal. There is NO signal at the end of program # 13.

[alexis]

This is normal. There is NO signal at the end of program # 13.

then why alexis wrote about the signal?
I'm just a pedant that's why I'm so meticulous

Well, I was mistaken with the sound signal! Not there, just the end of the program.

Excusez-moi!

In addition to the recipe. You can replace the coreander with toasted cumin, I liked it more, the taste is more interesting.

I baked it twice already. The consistency is normal, "correct", so to speak. Almost like a store. And the taste is very similar to "real".
But there is an "extra" smell and a slight sour taste, which sometimes happens in unsuccessful bread. What to look for?
(In white, the change of flour and yeast helped, immediately the dough began to rise, etc., and began to follow the bun, but Borodinsky is new for me)

See the recipe at https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=6670.0
And the sourish smell and taste may be due to the coriander (most likely cheeky grains), I replaced it with caraway in the recipe.
The taste has become much more interesting.

Good afternoon everyone! Borodinsky baked once according to the recipe from the instructions for the Mulinex 5004 stove, it turned out delicious, but the upper and lower crust lagged behind when cutting. Why?

I baked according to the recipe (corrected by the manufacturer) for the 5004 stove. I did it, I liked my family. only instead of 465 grams of rye flour, I put 365 rye and 100 wheat (750 grams of a loaf)

I baked according to the recipe (corrected by the manufacturer) for the 5004 stove. I did it, I liked my family. only instead of 465 grams of rye flour, I put 365 rye and 100 wheat (750 grams of a loaf)

Interesting! In my book, rye flour in the second stage is 50 grams and in the third stage - 490 grams. In total, 540 comes out, and not 465 like yours.

Interesting! In my book, rye flour in the second stage is 50 grams and in the third stage - 490 grams. In total, 540 comes out, and not 465 like yours.

The amount of flour is never determined in advance when preparing flour (bread) products, because it all depends on how much of the liquid mixture is obtained: what is its specific composition and how much flour this mixture can absorb.

Hello!

Please help me bake Borodino bread in the Moulinex OW5004 oven.
I bake not so long ago, but everything turns out great, white bread, muffins, etc., I bake white bread every other day. Cupcakes almost every day.

And so I decided to try to bake Borodinsky according to the recipe from the recipe book that came with the kit:

I read and looked !!! You even say the same words that I wanted, already shuddered! But I DIDN'T BAKE THIS RECIPE YET. Everything pulled, the instinct prompted what?

How are you doing now? Almost a year has passed ... you are. I've been living with X / B for a month now. Baked or? If you can answer, pzhlsta!

Failure in my own "non-handiness" can knock me out of the rut completely, the roof of the bread sagged, I don't sleep at night ... Fortunately, a housewife, not for work.

No, I will finish him off! I will succeed, even if it takes a whole life !!!

(added later) by the way, this is the first time I don't feel any foreign taste

I did everything as in a book, only I did not put dry yeast, but wet 14 grams. I'm so proud of myself and bragging to you.

That's my first failure ....> :( I walked step by step, poured boiling water ..., moved to point 2, set program 9, but the scoreboard showed 2.09, why? Who will explain if Borodinsky's pastries are 3.08 according to the instructions? After the signal, I moved on to point 3, threw it very carefully, turned on the stove again, and it was 2.09 to me again, well, how can I understand it?, In short, it twisted, twisted, and did not turn on for baking ... it turned out of course as a result - "miracle-African" not baked! I am in disarray!

Try to bake Borodinsky recipe
BORODINSKY IN A BREADMAKER FOR THE LAZY.

Dry yeast - 2 tsp.
Peeled rye flour - 300 gr.
Seeded rye flour - 100 gr.
Millet flour. - 75 gr.
Salt 5g. (1.5 tsp.)
Sugar 30 gr. (1 tbsp) (fructose)
Molasses 20 gr. (1 tbsp. L.)
Coriander 2.5 gr. (ground 1.5 tsp.)
Olive oil. - 1.5 tbsp. l
Starch 1 gr. (0.25 tsp)
Extra-R - 1 tbsp. l.
Agram - 0.5 tbsp l.
Panifarin - 2 tbsp. l.
Malt - 25 gr. (4 tbsp. L. + 80 ml of boiling water. Brew, stir, let cool.)
Water - 300 ml (Narzan)

This is a recipe for 750g
I bake this way with some changes
all peeled rye flour, and I take it 370g
wheat flour 100g (slightly more than in the original recipe)
I replace sugar with molasses (total molasses turns out to be 2 tbsp. l.)
I do not add starch
Agram no

Now for the baking modes.
The "Dough" mode, I only turn on kneading 2 times. Then the "Dough" mode to the end. At the end I look at the brick, sometimes I add another 30 minutes to the proofer. 5-10 minutes before baking, grease the top of the bread with warm milk and sprinkle with coriander. (I sprinkle it 30 minutes before baking, otherwise all the coriander is poured from the finished bread) Then the "Baking" mode is 1 hour.
It always works, but I definitely follow the kolobok.

before buying HP, I was sure that white bread is the pinnacle of baking, and black bread is nothing!
what a naive I was !!!!
This site has a bunch of recipes, a bunch of technologies, everyone chooses a recipe for themselves and for their bread maker, improves it by adding and changing ingredients. I am also no exception
Unfortunately, I can't remember whose recipe I took as a basis, but HUGE thanks to the one who suffered it!

here is the recipe with my adjustments

Liquid - 250 ml (boiling water, pour dry kvass, let it brew for 40 minutes)
Vegetable oil - 1 tbsp. l.
Honey (sugar) - 0.5 tbsp. l.
Salt - 1 tsp
Yeast - 1 tsp
Wheat flour - 180 gr
Rye flour - 156 gr
Dry kvass 1 tbsp. l. without top
Spices - ground coriander
Additives - can be raisins, prunes, pumpkin seeds or sunflower seeds

then I do this:
After reading the work of Admin (once again, many thanks !!) rye bread requires "dull kneading", that is, you cannot simply set the Rye (or coarse flour) mode
exit - I set the Kneading mode two or three times (without raising the dough), this is 2 times for 10 minutes, and only then the Rye mode

During kneading, the gingerbread man behaves exactly as described by Admin - at first it is rather dense, then slightly diffuses, maybe even a little watery, watery, often sticks to the wall with one end. The dough is very sticky, it is not immediately washed from hands

Bread is almost always obtained with a flat roof, that is, not like a wheat bread, but also not failed

Well, basically - that's it! Good luck!

Try to bake Borodinsky recipe
BORODINSKY IN A BREADMAKER FOR THE LAZY.

Dry yeast - 2 tsp.
Peeled rye flour - 300 gr.
Seeded rye flour - 100 gr.
Millet flour. - 75 gr.
Salt 5g. (1.5 tsp.)
Sugar 30 gr. (1 tbsp) (fructose)
Molasses 20 gr. (1 tbsp. L.)
Coriander 2.5 gr. (ground 1.5 tsp.)
Olive oil. - 1.5 tbsp. l
Starch 1 gr. (0.25 tsp)
Extra-R - 1 tbsp. l.
Agram - 0.5 tbsp l.
Panifarin - 2 tbsp. l.
Malt - 25 gr. (4 tbsp. L. + 80 ml of boiling water. Brew, stir, let cool.)
Water - 300 ml (Narzan)

This is a recipe for 750g
I bake this way with some changes
all peeled rye flour, and I take it 370g
wheat flour 100g (slightly more than in the original recipe)
I replace sugar with molasses (total molasses turns out to be 2 tbsp. l.)
I do not add starch
Agram no

Now for the baking modes.
The "Dough" mode, I only turn on kneading 2 times. Then the "Dough" mode to the end. At the end I look at the brick, sometimes I add another 30 minutes to the proofer. 5-10 minutes before baking, grease the top of the bread with warm milk and sprinkle with coriander. (I sprinkle it 30 minutes before baking, otherwise all the coriander is poured from the finished bread) Then the "Baking" mode is 1 hour.
It always works, but I definitely follow the kolobok.

Thank you girls for the answer, well, if I torment you a little more ... well, I really want such bread, since there is no such bread in Argentina, but we miss this taste! Although here I bought quite different flours, both finely ground and coarse, and with bran, and even not only the concentrate of malt, but also the malt itself / does it also remind you of insoluble coffee? /

Extra-R - 1 tbsp. l-what is it?
Agram - 0.5 tbsp l-we probably do not have in Argentina
Panifarin - how can this be replaced?

[I would like to "finish off" the recipe (Borodino bread) from Moulinex]

I would like to "finish off" the recipe (Borodino bread) from Moulinex... My first attempt to bake this bread was unsuccessful. But a well-known company offers a recipe and a special program - is it really so useless? !!!
Here is the recipewhich I used:
Borodino bread (from the recipe book for HP Moulinex HBV) CORRECTEDas on the site 🔗
Prepared in 3 stages according to a specially created program 9 (Borodino bread)
Stage 1 (5 min)
Boiling water 80 ml
Malt 3 tbsp l.
Coriander 1 tsp
Pour water into a cup, add malt and coriander. Stir for 5 minutes. Leave on for 30 minutes.
Stage 2 (30 min)
Rye flour 50 g
Yeast (dry fast acting) 1 tsp.
Malt 1 tbsp l.
Coriander 1 tsp
Water 100 ml
Stage 3 (3h 08 min) go to this step after the beep
Mixture prepared at stage 1
Water 240 ml
Salt 1.5 tsp
Apple cider vinegar 2 tbsp l.
Sunflower oil 2 tbsp l.
Honey 1.5 tbsp. l.
Rye flour 490 g
Coriander 0.5 tsp
Yeast (dry fast acting) 1.5 tsp.
Coriander seeds 1 tbsp l. (I didn't put it)
Place the third stage ingredients in the container, in the order of the ingredients (yeast last). Press "Start" to continue the program, after the beep add coriander seeds. At the end of the program, remove the bread.
I have read with many topics dedicated to rye bread and recommendations for beginners from ROMA.
First of all I am deeply grateful to ROMA and fugaska for their attention and answers to my questions in a "personal".
But still, WHAT IS HERE (RECIPE) WRONG, the crust of my "freak" was delicious.

Respond, BREADERS!

oh, it's hard how your recipe is scheduled ...
the very first question is what yeast? there is yeast that works with water, and there are those that work with flour. judging by your recipe, the yeast should work with water, the label has instructions for use, it should be written there.
and there is also a lot of liquid, in any case, if you add all the liquid components in stages, it turns out a bit too much ... 420 ml of liquid (+ 2 tablespoons of vinegar) for 540 g of flour ...

Mruklik, what exactly did not work out? The crust is delicious - it's already half done!
I baked according to this recipe, but, on the advice of the members of the forum, not on the "Borodinsky" program. At the beginning, in the "yeast dough" mode, kneading for 25 minutes, then turning off the program and again kneading it again for 25 minutes. And then I turned on program 2 and until the victory. It was also recommended after these two batches of 25 minutes. include the "Borodinsky" program, I preferred the 2nd.After the last batch for 2 programs, out of habit, I stuck my nose into the stove to pull out the stirrers and found an incredibly tight, torn mess, not even remotely resembling a bun. I pulled it out with my hands (as if out of clay!) And blinded it into a brick-cake - and into the oven. The loaf turned out to be about 5 cm high (baked for 750 g, a large bucket), and delicious. I'm not a fan of "Borodinsky", but I liked my family, with sourness. But the crumb was, as the people say, "thin", on the cut it quickly became stale.

There is no photo of you to estimate your "damage" from baking.

Let's count the number of foods included in the recipe:

Flour 50 + 490 + malt = 540 grams

Liquid: water 80 + 100 + 240 + vinegar 30 + oil 30 = 480 ml or 90% to flour

yeast 2, 5 tsp

Therefore, you get a slurry inside the caked crust.

It is advisable to adjust the number of products.

Look, for example, baking Borodino bread in a bread maker here:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6778.0