Borodino Moscow bread (the easiest and fastest recipe)

There was no need to add anything along the way !!!! everything is verified there. On this mixture, you do not need to follow either the kolobok or anything else, for that, it is a mixture to make life easier for the baker. We added flour - we got a lack of water, therefore the bread did not rise well, came out dense and did not bake well. It is necessary to do everything clearly according to the instructions. It's not just given. Although, to be honest, the first time I got caught on this too. I read the forum and watched the bun, and it also seemed thin, added flour, the result was not so hot. And then friends taught me to follow the instructions :-) And everything fell into place.

The gingerbread man was very much smeared. If I had not added flour, I would have failed.

The gingerbread man was very much smeared. If I had not added flour, I would have failed.

We did the right thing! Do not forget that both mixtures and flour are different even in different consignments, and the producers are different, and the flour is stored at home in different ways, the humidity is different, which depends on the weather outside the window and storage conditions

I totally agree! In our business, a bun is a guarantee of a successful bread.

We did the right thing! Do not forget that both mixtures and flour are different even in different consignments, and the producers are different, and the flour is stored at home in different ways, the humidity is different, which depends on the weather outside the window and storage conditions

Your post in this case is purely theoretical. In practice, I can say that when baking from Hlebburg mixtures, the dough is always quite liquid, the maximum is a bun with a long tail. In this case, the "kolobok" theory, which I always follow when baking bread from flour, DOES NOT WORK ... Conclusion: there are always exceptions to any rule ...

The gingerbread man was very much smeared. If I had not added flour, I would have failed.

But I wouldn't have failed !!! Try to refrain from adding flour and the result, believe me, will be decent. One remark. At Borodinskoye, water should be measured OOOOO very accurately, but in accordance with the recommendations.

Maybe someone will use my experience with mixtures. Found it on the internet and adapted it. I use any ready-made mixture. Wheat flour 340 g, rye 130 g, mixture 90 g, water 350 ml, yeast 2 tsp, salt 2 tsp, sugar 1.5 tbsp, vegetable oil 2 tbsp. Program 1 basic 750 g medium crust. I add various grains and herbs. The bread is delicious, fluffy and economical, a pack of 5 loaves is enough.
Yes, I completely forgot. I use serum instead of water.

Yesterday evening I baked Hlebburg from a mixture. The Panasonic 2501 bread maker did everything exactly as indicated on the box, it even specifies that 300 ml of water is needed for Panasonic, I put a spatula for rye. Flour was not added in the process, although the box was thin. The bread was baked wonderfully, of medium height, but heavy, the smell was breathtaking, the taste was amazing.