"Borodinsky" bread OST-NK-№1

[Leaven]

"Borodinsky" bread OST-NK-№1

Category: Sourdough bread

Kitchen: Russian

Ingredients
LEAVEN
Mature hw. starter culture 100% moisture	20gr.
Water	40gr.
Flour hw. rough	56gr.
WELDING
Flour hw. rough	175gr.
Rzh malt. fermented	35gr.
Caraway	4gr.
Boiling water	476gr.
OPARA
Whole sourdough	116gr.
The whole brew	490gr.
DOUGH
Flour hw. rough	175gr.
Flour hw. wallpaper	350gr.
Sugar	28gr.
Salt	7-8gr.
Maltose molasses	15gr.

Cooking method

• This version of "Borodinsky" bread from the publication "Technology of bread baking" (Auerman L. Ya. 1935), was produced from a mixture of rye wallpaper and rye peeled flour in equal proportions (50/50%). Cumin or anise was used as a spice. Such bread was baked only with a hearth in the form of oblong loaves or round.
• Leaven
• In the starter culture 100% wet. add water and stir well with a fork, add flour and carefully stir. Leave for 4-5 hours. at 30C or 10-12 at room temperature.
• Welding
• Set aside 10% of the flour for brewing, mix the rest of the flour with malt (caraway seeds, anise), I used caraway seeds, and pour boiling water, stir when the mass cools down to 65C, mix in the deferred flour and stand for 2.5 hours at 63-65C.
• Opara
• Mix the starter with the tea leaves, mix thoroughly, cover with a lid, foil and leave for 3.5-4 hours.
• Dough
• Add all the listed ingredients to the fermented dough and knead the dough until smooth. Leave the dough for 1.5 hours. at 28-30C. Next, pour the dough onto a damp surface and form the desired loaf with wet hands. Proofing for 1 hour, iron the workpiece with wet hands while drying. Before baking, grease the workpiece with a flour mash or just water. Bake for 15 minutes. at 250C then 1 hour at 170C. Grease the finished bread with starch jelly or just water and leave to rest for 12 hours.
• 

The dish is designed for

1 loaf 1.2kg.

Time for preparing:

12h

Cooking program:

Oven

Note

Source p. 246

[Sergei]

Sergei, is this your channel on rusbrot youtube?
I look often, but I myself have not yet decided on such a long process of baking)

Sergey, is this your channel on youtube rusbrot?

No, I have nothing to do with this.

she herself has not yet decided on such a long process of baking

There is nothing to worry about (wheat ones sometimes require a longer process) to prepare sourdough and tea leaves in the evening, dough, dough, pastries. The only thing that makes it difficult for me to maintain the required temperature and to the heap of the gas oven.
Good luck with your bread.

I must make up my mind too, all the same! I have a ready-made sourdough, I bought it in Germany. It is liquid and dry, but it needs yeast. Apparently she will not pick up the bread itself.

Your bread is very beautiful!
Have a nice day!

[Sergei]

Sergei, the perfect loaf! Thank you, I just admired the roll and the crumb. I myself often bake Borodino, but molded, and a loaf looks like yours, I strive ...

Excellent result! I will try your option next time.

Maria,

and this is your channel on youtube rusbrot

I got the impression that this person lives in Germany. I also watch his channel ...

I directly admired both the roll and the crumb.

Svetlana, my crumb turned out to be somewhat dense, you could add some water.

I myself often bake Borodino, but molded

If this option is baked in a mold, then you can safely (need to) add water to the dough 50-70 g., And you can not ferment the dough, that is, immediately after kneading, put the dough in a mold and let the proofer for 3 hours.
Good luck with your bread.

[Sergei]

If this option is baked in a mold, then you can safely (need to) add water to the dough 50-70 g., And you can not ferment the dough, that is, immediately after kneading, put the dough in a mold and let the proofer for 3 hours.

Sergei, thanks for the advice. Please tell me, if you give proofing in the form for 3 hours, how long do you think the form should be filled out? 1/2 or 1/3?

How do you know that the loaf is ready to be sent to the oven? Before the first bubble burst on the surface?

I just bake bread according to an easier recipe (in my opinion) - I have peeled flour + seeded ... You have peeled flour plus wallpaper ... The dough will behave differently

[Sergei]

Sergei, great bread. Bravo!

How long do you think you need to fill out the form? 1/2 or 1/3?

Svetlana, in the form, I usually fill the form with dough more than half. I get 1.5kg. dough in 2 lit. shape.

How do you know that the loaf is ready to be sent to the oven? Before the first bubble burst on the surface?

During proofing, the dough should grow to the edges of the mold and bubbles really appear, but here you need to take into account the water in the dough, if there is less water, then the dough will not rise much and may stand still, which will entail subsidence of the "roof".

I have peeled flour + seeded ... You have peeled flour plus wallpaper ... The dough will behave differently

Of course, in your case, the dough will be somewhat lighter. I have been getting close to this interesting, in my opinion, bread for a long time, I liked it very much, I will also bake and play with some water.

Sergey bread is very good, I hope it tastes too. ! 2 hours for one loaf. You don't have to do anything else, just bake bread. I bow before your hard work.

bread is very good, I hope it tastes too. ! 2 hours for one loaf

Natalia, thank you for such a review, the bread is really very aromatic and tasty. There is nothing wrong here, start the sourdough in the evening and leave it until the morning, prepare the tea leaves in the evening, put in the dough early in the morning and you can do other things for 4 hours, then knead the dough and another 1.5-2 hours at our disposal, proofing for 1-1.5 hours and baking 70min, here you have to be close.

[Maria]

channel on youtube rusbrot

Maria, thanks very interestingly and clearly, though the sources are the same.

[Sergei]

Sergei, yes, yes, very interesting and informative))
It's good that channel guidance came in handy))))

[Sergei]

Sergei, Hello! I'm going to bake your lovely bread)
Can you please tell me if you need to put whole or ground cumin in the tea leaves? Is molasses a must?

[Olga]

caraway seeds in the tea leaves should be put whole or ground? Is molasses a must?

Olga, based on the source, the molasses ingredient is optional (if desired, molasses can be replaced with honey 80% of the molasses weight), caraway is used whole.
Good luck with your bread.