The best Borodinsky

The best Borodinsky
Category: Sourdough bread
Ingredients
rye flour 400 g
wheat flour, c / z or 2 grades 100 g
red rye malt 25 g
maltose syrup (dark) 30 g
sugar 30 g
sea ​​salt 5-6 g
water 435 g
Cooking method

This magnificent bread, incomparable with any other bread, I can say, I have suffered. When I just bought a Panasonic SD-2501 bread maker, I immediately decided to bake Borodino bread, which my family loves very much. Unfortunately, Borodinsky was not included in the list of recipes attached to the bread maker. Well, no problem, even more on the Web of recipes - "cart and small cart". However, having tried about 15 different recipes, I came to a disappointing conclusion - it is impossible to make real Borodino bread at home! Yeast dough made from rye flour turns out to be dull, the loaves are low, lopsided, the taste is worse than that of the store. I already decided to give up this venture and suddenly, I was unexpectedly lucky, I found a recipe for Borodino bread according to GOST published by Sergei (and adapted by him to a Panasonic bread maker. The first baked goods pleased me - the loaf turned out to be quite tall (10 cm) with excellent aroma and taste. Later, I made some technological changes to his recipe, which allowed me to improve the overall quality of the bread.
1st day
LEAVEN:
- 20 g - sourdoughs ow. 100% (10 g flour and 10 g water) from rye wallpaper flour;
- 85 g - water;
- 60 g - wallpaper rye flour.
COOKING (overnight at 63-65C):
- 50 g of wallpaper flour;
- 25 g red rye malt;
- 200 g of water;
- 3-4 g - ground coriander.
stir flour and malt with cold water and, stirring occasionally, bring over low heat to 65C. Keep in the oven at 65C overnight.
OPARA: knead in the DUMPLING mode, if necessary, correct the consistency (like soft plasticine) and leave overnight.
- 0.5 g of instant yeast;
- All tea leaves;
-All the leaven;
-280 g of wallpaper flour;
-100 g of water (350C).
2nd day
Dough (sequentially programs "Pelmeni" + "Rye" total 2 hours 20 minutes):
- All dough;
-100 g wheat wallpaper, (2s, 1s or w / s);
- 5 g of salt (flat teaspoon);
- 25 g of light (starch, refined) molasses. Can be replaced with maltose molasses (dark)
or 20 g of honey (80% by weight of molasses);
- 30 g sugar (st. Spoon with a slide + tsp. Without a slide);
- about 50 g of water (according to the moisture content of the flour, to a thick dough, slightly spreading under its own weight. Determine empirically).
- to improve gluten I added 17 g of panifarin
"BAKING" - bread baking - program 12 - 1 h.

The dish is designed for 850 g
Cooking time: 12 hours
Cooking program: program combination

You have done this work. I took it to the bookmarks, maybe someday I will decide on such a long-playing baking process. You can only clarify on the baking technology, put the starter in the morning of the 1st day, for example, etc.

I always have sourdough and tea leaves in the refrigerator, because I bake this bread very often, almost 3 times a week.

I also suffer, bake and grieve.
Alexander and if there is no molasses? Probably nothing to replace and better to buy?
I really believe that you will like the recipe.

Thanks for the recipe! Titanic work! Baked Borodinsky in the oven, now I'll try it in a bread maker.