Rye bread with sourdough "Borodino" (based on "Lanier")

Category: Sourdough bread

Cooking method

I will say right away that I adapted the recipe from Lanier.
The recipe has been worked out by me and I have baked it 4 times already. Bread maker Maxwell MW-3751
In the evening, at 9-10 o'clock I come home from work and take out the "Eternal leaven" from the refrigerator, take it 1 tbsp. l. I add 50 g of water and 50 g of rye flour. Then I take the malt and put it in a thermos, I pray the seeds in a mortar 🔗 and pour boiling water. In the morning I add 100 g of water / 100 g of flour to the leaven. After about an hour I make a dough: I pour out all the tea leaves from a thermos and put Art. l. sugar, 120 g of wheat flour (yes, in a dark brewing wheat flour) and a little bit of yeast to speed up the fermentation, (You may not add, while increasing the proving time). 🔗The leaven has risen. And dough too. 🔗 At the bottom of the bucket of a bread machine, pour oil, molasses, dough, sourdough (and we have a spoonful of sourdough that we feed and into the refrigerator until next time.). Pour in the sifted flour, sugar, salt.
And add a little lemon. It's just that my starter culture does not give as sourness as I would like.
Next, I cover the bucket with foil and put it in the oven for kneading. During kneading, I help with a spatula. The gingerbread man turns out to be a little sticky and slightly smears at the bottom, do not be afraid of this, because this is rye dough.
Then I turn off the oven and forget about the dough for 3 hours. Then I put it on baking.