Bread "Borodinsky" original in a bread maker

Category: Sourdough bread
Borodinsky original bread in a bread maker

Ingredients

LEAVEN
sourdough ow. 100% from peeled rye flour 20g
water 85gr.
peeled rye flour 60gr.
WELDING
peeled rye flour 50g.
fermented rye malt 25g.
water 200gr.
ground coriander 3-4gr.
OPARA
whole leaven
whole brew
peeled rye flour 100gr.
water 35C 100gr.
DOUGH
all dough
peeled rye flour 180gr.
wheat flour 2c., 1c. 100gr
salt 5gr.
sugar 30gr.
syrup 25g.
fresh yeast 2gr.
water 50g.
sprinkled coriander

Cooking method

  • The history of Borodino bread is the history of Moscow baking, since Borodino bread in the 1920s and 1930s was baked in the USSR only in Moscow. And along with the development of Moscow bakery, he went from home baking to powerful bakeries. And it seems that now he begins to go back.
  • Leaven
  • We take 20g. starter cultures 100% wet. at the peak of activity, add 85g. water and 60gr. flour, mix thoroughly with a lid (film) and leave for 4 hours at 32C or for 8 hours at room temperature.
  • Welding
  • 40gr. flour, malt, ground coriander pour boiling water, carefully stir when the temperature of the mass cools down to 65C, mix in the remaining 10g. flour. Then keep at 63-65C for 2.5 hours, cool to 35C.
  • Further, all processes will take place directly in the HP.
  • Opara
  • In accordance with the instructions for the HP, we put all the ingredients for the dough into the HP bowl and make the batch* (I mixed it on the main one, then turned off the HP for 2 hours).
  • Dough
  • Add salt, molasses to the water from the dough, stir until dissolved, pour into the HP bowl. Then add sugar, a mixture of rye and wheat flour with grated yeast (I did not add yeast), and we make a batch** ... In the process of kneading, we help the HP with a silicone spatula, after the end of the kneading I turn off the HP for 2 hours, during which time the dough should rise. Then sprinkle the dough with water and sprinkle with coriander seeds, then turn on the baking mode for 90 minutes. after finishing, get ready bread and let it rest for 10-12 hours, this is necessary to stabilize the crumb.
  • Borodinsky original bread in a bread maker

Note

I have HP Electrolux EMB 800, it does not have a rye program, it is not the most common programmable one, and so I wanted to test this miracle of technology for making real rye bread. I was very pleased with the result, but manual work is closer to me. I did all this with the help of a great magazine (Sergey) on LJ.
For Panasonic owners, the following modes (programs) are ideal;
* - sequentially, one after the other without interruption, programs "Pizza" + "Rye" in the "Dough" mode, total 2 hours 45 minutes.
** - sequentially programs "Pelmeni" + "Rye" in the "Dough" mode, for a total of 2 hours 20 minutes.

Molasses can be substituted for honey, 80% by weight of molasses.

Natali06
Sergei, all morning I look at your bread, I admire. Such a purely masculine hero! Handsome! And the work done on its baking is generally a separate conversation!
For me, a man with leaven and bread from the realm of the unearthly So accept my admiration! Thank you for your work and bread!
dogsertan
Quote: Natali06

Sergei, all morning I look at your bread, I admire. Such a purely masculine hero! Handsome! And the work done on its baking is generally a separate conversation!
For me, a man with leaven and bread from the realm of the unearthly So accept my admiration! Thank you for your work and bread!
Natalia thank you for your feedback. I have been a baker for a week without a year, experimenting, learning, something turns out, something doesn't. In this case
I really wanted to check what my HP model is capable of, it turns out that in HP you can bake real bread, but it's easier for me to do it all with pens.
Merri
Great bread! Yes, even with sourdough in HP !!!
mkasp
The recipe is probably cool ... and I'm a full kettle in these matters ... so this recipe is not for people like me ... 1. What is “Sourdough ow. 100% “2. What is Malt 3. What is Dough
Thank you
dogsertan
Quote: mkasp

The recipe is probably cool ... and I'm a full kettle in these matters ... so this recipe is not for people like me ... 1. What is “Sourdough ow. 100% “2. What is Malt 3. What is Dough
Thank you

The recipe is fully consistent with the original recipe of Borodino bread. Sourdough 100% wet. this is an equal amount of water and flour, for example 100g. water and 100gr. flour. Malt is sprouted and dried grains of rye (wheat, barley), fermented malt is prepared using a more complex technology. Dough, in this case, leaven + brewing with a part of flour, the process takes place
fermentation. All this is not difficult at all, believe me, I am the same kettle.
Lagri
Well done, Sergey! The bread turned out to be excellent, and even on sourdough ... In the context, in general - beauty! And I have no doubt that it is delicious.
quince
She baked exactly according to Sergey's recommendations, here's what happened:

Borodinsky original bread in a bread maker
dogsertan
Quote: quince

He burned exactly according to Sergey's recommendations, here's what happened:

Borodinsky original bread in a bread maker

Wonderful bread
Penta
I will also show my bread, although only the form took part from the bread machine - I stirred it in a bowl, and then I decided to bake in the oven
The tea was brewed in a thermos, the aroma from malt was not strong ... Maybe, of course, it should be so ... I don't remember the real Borodinsky

Borodinsky original bread in a bread maker Borodinsky original bread in a bread maker
dogsertan
Quote: Penta
The tea was brewed in a thermos, the aroma from malt was not strong ... Maybe, of course, it should be so ... I don't remember the real Borodinsky

Eugene, it turned out very nice bread, perfect crumb.
Making tea leaves in a thermos is a great option.

I remember my childhood, in Riga near my house I was in 60-70. a bread shop, whatever bread was there, "Borodinsky" (the same one) was taken instantly. Later, when in Moscow, he was not lazy to stop by the House of Bread, which is on Kalininsky, to stand in line for the very same.

Borodinsky original bread in a bread maker

This is Riga 60th, the line for bread.

I wish you successful breads, beautiful and tasty.
Kurya
Excellent bread turns out. I also do it without yeast. The process was slightly simplified, it did not affect the taste. I pour the tea leaves with boiling water and don't heat anymore, I don't mix flour, I pour all 50 g at once. Then I put the leaven, tea leaves, flour and water in a bread maker, put dumplings on the mode, after kneading I wait for the opera to rise. Then I knead the dough on the "dumplings" too, turn off the bread maker and wait for the dough to rise enough and put it on baking for 1 hour and 15 minutes. I have a Panasonic stove.
Thanks for the recipe!

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