Borodino bread I (bread maker)

Borodino bread I (bread maker)

Category: Yeast bread

Ingredients
Wheat flour	1 cup
Peeled rye flour	2 and 3/4 cups
Water (including 80ml for brewing rye malt)	430 ml
Salt	1 tsp
Honey	2 tbsp. l.
Rast. oil	2 tbsp. l.
Dry yeast	2 tsp
Esktra-R	1 and 1/2 tsp
Panifarin	1 tbsp. l.
Rye malt	4 tbsp. l.
Ground coriander	1 tbsp. l.

Cooking method

• Pour 80 ml into a separate cup. steep boiling water 4 tbsp. l. rye malt, stir and leave to cool.
• Put yeast, flour, Extra-R starter culture, salt, butter, honey, coriander in a bucket of a bread machine. Add the cooled, brewed malt and add 350 ml of the rest of the water. We turn on the bread maker in the rye bread mode.
• By the way, if you first measure out the oil with a measuring spoon, and then honey, it is easier to shake it out of the spoon!

Note

The recipe is taken from the House-bread site, empirically corrected for SD-253

DonnaRosa Photos

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Guys, great bread! Almost 100% Borodinsky. Practically - because the lid sagged slightly. Although I reduced the water by 20 g (some experience has already come: with my spinal cord I can sense when to reduce something, to fill up. Sometimes I even get in!)

I put it a second time. Reduced water to 310 ml + 80 ml infusion.

My children, oddly enough, attacked this bread. Plundered in a moment!

I'll bake it a second time - I'll report it a second time.

I also experimented with this recipe and can share my findings:
1. For this amount of water, I put another cup of whole grain flour (that is, ground wheat)
2. The more you put in malt, the more it tastes like Borodinsky (I added up to 1/2 cup), I put it in not even brewed, and it's still good.
3. Instead of coriander for an amateur, you can add cumin, ground with a mortar.
Experiment and you will get new flavors of our favorite breads.

Bun, you wrote well that you can increase the amount of malt. I am a pedant (which is quite a hindrance in the creative process of baking) I need to "Hang up grams?" Therefore, going out of the box and pouring half a glass of malt (and even without brewing it!) Is a feat for me. Thank you for encouraging me to do it!

The bread is good. Almost Borodinsky. But I want authenticity. Probably, the truth of the tea leaves should not be spared. In general, you need to experiment a little. Although the result is good. I baked another loaf yesterday. Have already eaten. (True, small loaves come out: 1/3 of a bucket.)

I am very glad that the bread turned out. All my guests ask me to bake it.
I think that the top of the bread can settle not only from excess water but also from excess honey, so it must be measured accurately.

At first it took less water, but then there was dry flour at the bottom of the loaf of bread on the sides. I had to increase the amount of water. I measure the water with a chemical beaker, maybe because of this a discrepancy is obtained.

Luka, in the original recipe for Borodino bread (I found a factory recipe), syrup should be used, not honey or any of its substitutes. Apparently, therefore, it does not turn out to be a 100% analogue of the bread that I personally still remember. In the section of caramel molasses I'm looking for those who want to buy molasses, because I also want to achieve similarity.

I found malt in the store, but not dry, but a consistency like honey ... I wonder how to calculate the right amount?

[Caprice]

Caprice
It looks like you have a malt extract. Here only by experience.
Maybe such a reference point given Vallejo with cookie

for 950 g of flour (rye, a mixture of rye and wheat), you need to take 50 g of malt - the formula for any kind of Russian = Soviet bread using rye flour.

So I smoothly merge into the ranks of bakers and multicooker.

I myself only love black bread, mainly Borodino, so after three successful attempts to bake white bread, I decided to try my hand at rye.
I received a parcel from Moscow with malt and panifarin and onward ...

I myself have been baking since childhood, so I had a surprisingly reverent attitude towards the composition of the dough.
From my own experience, I know that yeast dough is primarily a technology, not a composition.
A little more oil or larger eggs - it rises worse, you have to put it in a warmer place.
Slightly overdoes the dough - then it turns badly red. Therefore, from the simplest products, an incomparable baking can turn out, and the most expensive ingredients can be hopelessly spoiled.
I remember how in the early 90s small bakeries rushed to bake rye bread, and everyone was faced with the fact that "cheap" black bread is much more complicated technologically than "expensive" white bread. It is difficult to make it early ripening, the dough is very heavy, it requires normal equipment and knowledge.
That is why it was interesting for me to bake rye bread in a bread maker - it is clear that without gluten, gluten-panifarin, the process of creating this bread is practically unrealistic.
Yes, and cocoa coffee is somehow doubtful to use.
Therefore, using the recipe in this thread as the composition, I slightly changed the technology.

In the morning I made a leaven:
1/2 tsp yeast
3 tbsp. tablespoons of rye flour
1/2 glass of water.

She stirred all this and left it in a loosely covered container.

In the morning I brewed 3 tbsp. spoons of malt with water and left to cool slowly, wrapped in a towel.

In the evening after work, putting all the prescribed ingredients into a bread maker and adding 3 tablespoons of morning sourdough and brewed cooled malt, kneaded the dough in the "pelmeni" mode.
(I have a Panasonic 255 stove with this mode.)

And then, when the dough was mixed, I turned on the rye bread mode.
In this mode, for the first hour, the oven equalizes the temperature of the incoming food.
And for me during this hour the dough rose for the first time.
Then his oven in the kneading mode kneaded this rising dough, and then the dough rose again and baked according to the rye bread program.
As a result, the bread has risen very much - almost to the entire height of the bucket, it is wonderfully baked and in taste and color is very close to the real Borodino.

Thus, the process was divided into three stages:
1. In the morning I made sourdough and brewed malt.
2. In the evening I kneaded the dough in the "dumplings" mode
3. After the "Pelmeni" mode, I switched on the "rye bread" mode.

For the purity of the experiment, I have baked twice using this technology - both times very successfully.

Features compared to white - the dough has to be made steeper than for white bread, otherwise, if it is impossible to regulate the baking temperature, the top will sag slightly.
Next time I'll try the whole-grain oven - for me the crust turned out to be fried more than I like.
In theory, whole grains can be baked at a lower temperature.

I will report on the results ...

[Dusya Myshkina]

Now this person has increased! Man! Feels like a pro from the first words. Hurrah! Awesome post. I studied it with great care. This is very correctly caught and corrected: there is not enough time for the rye dough to stand. Therefore, the main drawback (IMHO): Borodinsky rye turns out to be on the verge. A little more and it will be an unbaked, dull loaf. I got the first one like this (I had to start the "Krivoruchki" section with it): 6-7 centimeters high. Very tight. With a dense and overcooked crust.

Dusya MyshkinaAfter making your detailed changes to the technology, I will try to make Borodinsky this weekend. What happens - I will definitely report!
Thank you!

PS: Alas! There are no multicooker for sale! Bred out as a class! I call online stores, and just start mournfully: "Do you have a Panaso multicooker ...." as they cut me off either with a short: "No!" or kindly offer to sign up for the queue. Has already been recorded ten times. I sit here, sad ...

Disappeared yesterday's message mine and Luke.
I repeat the photo of baked Borodino bread.
The photo was understated, but the structure, size and color of the crust are visible.
Luca, I managed to read your message yesterday before he disappeared.
How is it going?

[Dusya Myshkina]

Luke, if that helps ...

Bun! It will also help. Well I was there, but I got confused: there are so many little otchelchiks with equipment and related goods - I got confused. And about multi there in general, no one heard anything!

Bun! Tell me exactly, right: I'll go there right after the holidays!
Thank you!

About Borodino bread.
True, our messages have gone somewhere! Uv. admin:
I have, in short, 50:50. The point is this. I put the dough on the same Dough mode. 30 minutes before the end, it already took 1/2 bucket. I turned off the program and immediately turned on the Rye baking. While it was "resting" - it came up to 2/3 of the bucket. And I thought that if the whole program of Rye also works, then it will oxyderate or even come out of the bucket.

In general, here I made a fatal mistake: at that moment when the dough came to the edge of the bucket! (this is rye! it never reached half a bucket for me, I thought that nothing could be done, such a property of rye dough;) In general, I decided to immediately turn on the Baking mode. Well, I turned it on. I didn't know that it only lasts 30 minutes. Not enough, I thought, well, then I'll turn it on again for baking, at the end.

In short, when my stove sounded about the end, the bread was flush with the edge of the bucket, but inside it was raw. All attempts to turn on the oven for baking failed again: until it cools down, no baking for you, citizens of Russia!

And so, the bread turned out to be of a beautiful color, very fluffy, light. But I had to feed the homeless people, because it was not baked. Today - the first frame, the second hollow.

So far like this.

Dusya Myshkina, the bread is super! What a tall man! If not for you, I would bake until blue in the face on Rye.

PS: Summary, citizens: Rye is not suitable for baking rye oil. The Japanese did not get there. Well, no wonder. Where are they there, on the islands, could they taste this rye? You can't really blame them. Maybe roll them a letter?

In short, when my stove sounded about the end, the bread was flush with the edge of the bucket, but inside it was raw. All attempts to turn on the oven for baking failed again: until it cools down, no baking for you, citizens of Russia!

And so, the bread turned out to be of a beautiful color, very fluffy, light. But I had to feed the homeless people, because it was not baked. Today - the first frame, the second hollow.

Was it impossible to bake in the oven? It's a shame to throw away bread, especially your own work ...

Rye malt can be replaced with kvass wort concentrate in 500g cans, the one without sugar. In summer it is for sure sold and malt is included in the composition there. Only it must be put in a measuring glass and water is added to the norm of a specific bread, that is, it must be counted as liquid. For example, for Borodino bread 4 tbsp. l. (measured) concentrate and add water to the norm (see recipe) ~ 420-430 ml. In any case, I used to add it to Borodino bread with normal malt out of greed.

I buy black cane molasses. This gives color and replaces sugar.

Today for a festive dinner she baked fresh bread, rye, but without malt.
It turned out to be very lush and tasty.
I post a photo here.

Today for a festive dinner she baked fresh bread, rye, but without malt.

I empirically came to the conclusion (maybe I'm not the first, but, on the other hand, myself) that malt can be replaced with beer, because it contains malt and barley, but not filtered, preferably fresh (from the brewery). And the color again, i.e. instead of water add strong tea, beer and a fermented milk product, by the way, in some recipe I also saw this

I empirically came to the conclusion (maybe I'm not the first, but, on the other hand, myself) that malt can be replaced with beer

Well done, Celestina!
But I’m still thinking, where would I boast that due to the lack of malt and sourdough, I have to experiment with rye flour and beer!
Beer saves bread!
Only I add more to dark beer a spoonful of sour cream and more sugar (3 tbsp. l) It turns out incomparable! Incredibly delicious!
But I didn't really like the tea leaves.
Although, the taste and color ...

There is malt in kvass wort. Banks "kvass wort concentrate", composition - rye flour, corn flour, fermented rye malt, barley malt. It is sold everywhere, I bought it on the wholesale market, the price of a can is 650 g. 30 rubles. For color, it is better to add soluble (liquid) chicory than tea and coffee, sold in Eliseevsky.

To my great regret, I have not seen such a must in Kiev.
I would love to go to Eliseevskoe
Maybe try kvass in the summer

But I’m still thinking, where would I boast that due to the lack of malt and sourdough, I have to experiment with rye flour and beer!
Beer saves bread!
Only I add more to dark beer a spoonful of sour cream and more sugar (3 tbsp. l) It turns out incomparable! Incredibly delicious!

Maybe, at the same time, share the recipe?

Caprice,
I was completely insolent and did not give a damn about all the proportions! I take ideas from the forum and experiment! Since I not only control the kneading, but also taste the dough during kneading, the recipe is approximately:

1. Select a program for whole (or rye) flour bread.
2. Replace all the water from the recipe dark beer.
3. You double the amount of sugar (I practically tripled it, since I added another tablespoon of honey. I like it so much ...)
4. If whole flour is included, then replace it with rye. You also replace some of the wheat with rye to get about 50:50
5. The rest is according to the recipe (I didn’t put in any butter, eggs, or bran, but if you want, I think it will not hurt.)
6. I added Art. a spoonful of sour cream and cumin.

Good day to all. Baked today for the 2nd time. The first time I compiled from a standard Panasonic 255 recipe and information from Dom-Bread, then about the same recipe turned out, baked on the standard Rye mode. The bread was baked, but it came out too heavy and bloody - obviously there was not enough time to rise. The second time I read this thread, made adjustments, kneaded on Dumplings, baked on Rye. The lid did not rise, according to my feelings - from the recipe -30 ml of water. Although the rest is good bread. I will try the third time for the final run-in, if it comes out well, I will boast of the picture.

[Nira]

Nira Thank you very much for the wonderful recipe !!! Despite the fact that I am a very young baker, it is my own 3 experience that the bread was amazing! My husband loves Borodino bread, and so my husband said that it turned out to be 100% Borodino !!! Here he is my handsome man

[Dusi Myshkina]

And I want to say thank you so much for the recipe !!!!! Taking into account improvements Dusi Myshkina I suffered for a long time with rye bread. And then it turned out !!!
Only I, apparently, did not calculate the flour-liquid ratio a little (Maybe it was necessary to reduce the amount of liquid by the amount of leaven?). For a long time the dough did not collect into a bun, but was liquid. I had to add some flour! But the result, oh, how pleased. The bread rose well, baked evenly. The roof has not fallen down and has not come out - straight! And the taste is wonderful !!!!

I baked bread according to this recipe, only I had to adapt it a little to the ingredients I have:
instead of malt (I don't have it), I brewed it with boiling water and added six tablespoons of dry Raspak kvass and added three tablespoons of chicory (in jars). First, I kneaded the dough in the "dumplings" mode, then I switched on the "rye!"
The bread is delicious! She brought them to treat the people - and they held a tasting according to all the rules (they blindly compared the store Borodinsky and mine). Mine won!

And I baked Borodino without additives (panifarin, agram, etc.)Well, we do not have them on free sale) If anyone is interested, then here is my recipe:
Borodino bread
Stage 1
5 tbsp. l. kvass
240 ml boiling water
1 tbsp. l. coriander
Steam everything and leave to cool
Stage 2
300 ml kefir starter culture
1 tsp yeast
1 tbsp. l. kvass
50 ml water
Pour everything into a bucket and leave to come up in a warm place
Stage 3
Add to 2 mixture:
1.5 tbsp. l. buckwheat honey
2 tbsp. l. vegetable oil
2.5 tbsp. l. fruit vinegar
1.5 tsp. salt
100 ml warm water
0.5 tbsp. l. dark sugar
300 gr. + 10 Art. l. rye flour
100 g wheat flour
0.5 tsp yeast
And a 1-step mix
Start the program without heating (I have prog. 2, time - 3.32) 1000 gr.
When the program reaches the baking time, turn it off and leave to rise for about 1.5-2 hours, depending on the room temperature.
Brush the top with water and sprinkle with coriander beans before baking.
Then switch on the baking program, medium crust 1000 gr.
The gingerbread man does NOT work in this recipe! The mass is sticky and viscous, but it fits and bakes well!

Dear Dusya! If you are still here, please write for us your recipe for rye bread without malt. Thank you.

Olga,

I think (just a theory, I'm just going to try it myself) that using beer instead of water can become a substitute for malt.
Yesterday one of the girls wrote that Darnitsky baked on beer (replaced all the liquid 300 ml with beer).
After all, the beer contains malt. Hops are also not a hindrance to bread, I think.
In general, you can try beer as an option.
I think we should take dark and unpasteurized.
Such varieties (dark unpasteurized) are both very expensive (I saw German), and inexpensive from ours (Smolensk plant "Bakhus", very good), Tinkoff.

I think we should take dark and unpasteurized.
Such varieties (dark unpasteurized) are both very expensive (I saw German), and inexpensive from ours (Smolensk plant "Bakhus", very good), Tinkoff.

Better still, German or Irish (I don't remember the name for a long time). Still unrefined cane sugar contains a certain amount of malt and, of course, Raspak kvass. With such a bouquet I bake Pumpernickel (I remade it for Borodinsky), but I don't brew anything, I just add warm liquid and a little more than in the recipe. For 300 grams of rye, I take 200 grams of wheat, without vinegar, yeast 2.5 tsp

I really want a real Borodino bread, but the complexity (duration) of its preparation frightens off. Isn't there a simplified technology for the lazy (like me)?

And yet - I read the forum, here they write that first run the dough as for dumplings, and with what stirrer? there are two of them in the bread maker ...

I have baked Borodinsky according to this recipe (i.e., according to the first post) several times already, my husband loves him very much, and so do I.
In general, I immediately changed the recipe for grams, since I measure everything on the scales:

2 tsp dry yeast
130 gr wheat flour
280 gr peeled rye flour
1.5 tsp. Esktra-R
1 tbsp. l. panifarin
4 tbsp. l. rye malt
1 tbsp. l ground coriander
1 tsp salt
2 tbsp. l. vegetable oil (I take flaxseed oil)
2 tbsp. l. honey (or sugar)
390 ml. water (of which 80 ml. for brewing rye malt)

Dry kvass can be used instead of malt. I used Saf-kvass before (before buying malt), but in this case, you need to reduce the amount of sugar, since the kvass contains a sweetener.

Try this delicious bread!

Admin, thank you so much for the answers. Only now I know that I have a 310 ml cup, but how many ml of a cup of other models, sorry, I didn't know, and Borodinsky's recipe was given from another model of the stove. Of course, you can start with the basics, but it's not very interesting - because, according to the recipes from the instructions, I tried almost everything except rye bread - and, thank God, everything turned out very tasty. I even experimented with French bread and liquid mixtures of peppers with Mexican spices - you will also lick your fingers ... but Borodinsky is more complicated - but I want to

I read the basics, of course.Only after this forum I ran around all the markets all day and I could not find something on sale, neither panifarin, nor malt, nor extra-r ... and rye flour, too ... - this is somehow especially necessary get it out?

Panifarin is a flour improver containing gluten that increases the bulk and porosity of bread. In rye, it especially helps the bread rise, since rye flour is poor in gluten and heavy.

Extra-R is a sourdough for rye bread, gives the bread sourness and aroma of black bread.

Where to buy - probably the people of Kiev will tell you ...

unfortunately, this will not help - I just returned from Kiev: I found different flour, but all these panifarins, extra-r and malts - they are not there either, and the people who made bread according to your recipes got it all from Moscow ... and since I'm from Lviv, little shines for me

You can bake without these additives, make the sourdough yourself (see the corresponding forum topics, everything is detailed and clear there), replace the malt with dry kvass, preferably without sweeteners and preservatives. Try Darnitskiy 250 ps / 250 ry with peroxidized kefir / yogurt. Admin has a wonderful recipe of 3 types of flour: wheat, rye, buckwheat, in the same place in the subject of sourdough.

You can bake without these additives, make the leaven yourself (see the corresponding forum topics, everything is detailed and clear there), replace the malt with dry kvass, preferably without sweeteners and preservatives.

I totally agree with you !!!!
This Temka contains my recipe without any additives - Answer No. 51

Good day!
We ourselves are non-local.
Although I had bread makers, I took them for testing at work. And even wrote an article. I don't know if it is possible to give a link according to community rules If allowed, then I will definitely.
And I was afraid to buy all the time, because bread, as the French say, takes two minutes in my mouth and then all my life on my hips.
But all the same, my husband and I went today and bought a Panasonic SD-255. And we also bought a Panasonic multicooker, to the heap. Dying - so with music!
We bought rye flour and malt. And panifarin. And extra-R. And they even bought ground coriander, and a mixture of whole grains. Great store at VDNKh!
Delivered bread according to recipe processed by Nira.
But I'm an impetuous person, and in a fit, I reduced the amount of rye flour by 60 grams, and added 60 grams of whole grains (a mixture of flax grains, oatmeal, dried carrots). And then I decided to take into account the experience of Dusya Myshkina. And first I kneaded the dough in the "Pelmeni" mode. And then I turned on the program "Rye Bread".
Although, maybe it was not necessary to take up the experiments right away?
But it's too late to reflect - the program is already running!
Wish good luck to your arrogant companion!

While the bread is baking, I'll go and look at some recipe for a multicooker.
There is food in the house, no one wants porridge. A cupcake of some kind.
Good luck to all!

Good day!
We ourselves are non-local.
Although I had bread makers, I took them for testing at work. And even wrote an article. I do not know if it is possible to give a link according to community rules. If allowed, then I will definitely.
Wish good luck to your arrogant companion!

While the bread is baking, I'll go and look at some recipe for a multicooker.
There is food in the house, no one wants porridge. A cupcake of some kind.
Good luck to all!

Very local already

You can see the link? ... I wonder ...

Good luck with your experiments, you will definitely succeed !!

Thank you for your kind words!

Link:
🔗

I sometimes write something for them about exemplary cuisine

The bread is also finished. The upper crust has caved in. Probably a lot of liquid.
Or, when replacing flour with grain, it was necessary to change it not by volume, but to recalculate it in a different way.
I will experimentally install. In the next. once I will do everything exactly the same, but there will be less water
for 20 or 30 ml. How inspiration will tell!
The bread was baked and rose.
Delicious enough and quite similar to the store Borodinsky.

Girls, please tell me !!
I reread, it seems to me, the entire forum, but I cannot understand the reason for my mistakes.
First, why does my rye bread turn out to be much larger-perforated than the bread in your photographs? I would like to get a denser structure.
Secondly, why does not the pleasant sourness characteristic of factory black bread feel in the bread? How to achieve this sourness?
And another question. The longer the oven equalizes the temperature, the less time is left to rise the dough. How to shorten the temperature equalization time? I tried to pour lukewarm water, and still the stove spends a lot of time on this very alignment. Tell me, please!

Nas4et borodinskogo: kto-nibud 'znaet to4no, 4to v nego nujno klast' v original'nom rezepte: koriandr ili tmin? Ya ne pomnyu, s 4em u nas v moskve ego delali, a v rezeptah viju raznoglasiya. Pomnyu tol'ko, 4to on byl kakoy-to neestestvenno 4erny, mojet byt 'zas4et karameli? Li4no ya kladu tmin, pri4em ne moloty, no golovu na otse4enie ne dam, 4to eto pravil'no

Original Borodinsky custard with molasses and malt. It is precisely ground coriander in the dough and sprinkling whole on top that gives it a unique taste.
And cumin is added to Riga, aromatic and so-called Baltic breads.
Somehow she baked Borodinsky, but there was no coriander at home. Added caraway seeds with dill seeds. I'll tell you the taste is very specific.
The black color is given by the infusion made from flour, molasses and malt.
Here is a link to the site about Borodino bread

Girls, please tell me !!
I reread, it seems to me, the entire forum, but I cannot understand the reason for my mistakes.
First, why does my rye bread turn out to be much larger-perforated than the bread in your photographs? I would like to get a denser structure.
Secondly, why does not the pleasant sourness characteristic of factory black bread feel in the bread? How to achieve this sourness?
And another question. The longer the oven equalizes the temperature, the less time is left to rise the dough. How to shorten the temperature equalization time? I tried to pour lukewarm water, and still the stove spends a lot of time on this very alignment. Tell me, please!

The sourness in the dough gives the leaven. If not, you need to add Extra-R or Agram (at worst, apple cider vinegar). If you still added Extra-R, but did not feel the sourness, increase its amount to 2 tbsp. l.
To shorten the temperature equalization time to 30 min. - put the bread maker in a cool place.
To get a denser texture of black bread - do not put Panifarin or increase the amount of rye flour.

I baked bread according to the recipe listed on the 1st page. The bread sagged a lot and was sticky, although he put everything as it should. I think the reason is a lot of water ... I'm new to this business. Tell me please

P.S. Stove SD-255

Reduced the amount of water to 350ml. Finally everything worked out right

Thanks for the answer. Yesterday I baked this bread with sourdough, my roof collapsed badly, but I realized that there was a lot of water. I have another question: if you add starter culture, the amount of water should be reduced. That is, add 430-80 (malt) -120 (for sourdough) = 230ml. water.

I have already made this bread twice. The first time the lid fell through (I think it's called that). Reduced water by 30 ml - the same thing. What am I doing wrong? The rest of the bread is delicious, just not "smart" .... The gingerbread man seems to be forming ...

Hello everyone! Gluten, malt, sourdough and much more can be bought in Kiev at the "Bakery House" on the street. Krasnoarmeiskaya 30V. We must go under the arch to the second courtyard. This Saturday at 11.00 they will hold a seminar on baking "Ukrainian" "Borodinsky" bread, pasque. I am writing a recipe for Borodino bread from the price list "Bakersky House! Borodinsky for 750 gr. We take: vegetable oil-8 gr., Water 260 ml. Gr., Salt 8 gr., Sugar 30 gr., Wheat flour 270 gr., Rye flour 105 gr., gluten 5 gr., Borodino mix 75 gr., caryand or caraway seeds 4 gr., Yeast 5 gr.

Girls, yesterday baked Borodino bread (in grams), the roof fell through. : o Water added 310 + 80 (for sourdough) Can you please tell me how much water you need to add to have a beautiful dome?

Dusya Myshkina
Borodino bread I
Reply # 10: April 26, 2007
In the morning I made a leaven:
1/2 tsp yeast
3 tbsp. tablespoons of rye flour
1/2 glass of water.

She stirred all this and left it in a loosely covered container.

In the morning I brewed 3 tbsp. spoons of malt with water and left to cool slowly, wrapped in a towel.

In the evening after work, putting all the prescribed ingredients in a bread maker and adding 3 tablespoons of morning sourdough and brewed cooled malt, kneaded the dough

do not tell me, but how much flour is needed for this recipe?
And what is peeled rye flour

And then, when the dough was mixed, I turned on the rye bread mode.
3. After the "Pelmeni" mode, I switched on the "rye bread" mode.

Please tell me how much to give for proofing when baking in the oven?