Borodino bread of the highest grade

[Welding.]

Borodino bread of the highest grade

Category: Sourdough bread

Ingredients
Leaven
rye sourdough (100% moisture)	18 g
peeled rye flour	126 g
water (warm, T ~ 30 C)	81 g
Welding
peeled rye flour	90 g
fermented red malt	45 g
water (boiling water)	270 g
ground coriander	4.5 g
unfermented white malt	9 g
Opara
leaven	all qty
welding	all qty
peeled rye flour	225 g
water (warm, T ~ 30 С)	225 g
Dough
peeled rye flour	360 g
seeded rye flour	135 g
salt	9 g
molasses (or honey)	45 g
sugar	54 g
water (possibly less)	135 g
Batter (flour mash)
wheat flour 1 s.	1 tbsp. l.
water	50 g
Starch jelly
potato starch	1 tsp
the water is cold	1 tsp
hot water (boiling water)	4 tbsp. l.
sugar	1/3 tsp

Cooking method

• Welding. To make the brew, combine all ingredients except the white unfermented malt in a refractory bowl or mold.

  Add the appropriate amount of boiling water to the bowl and mix all the ingredients thoroughly. When the mass reaches a temperature of 70 C - add white malt and thoroughly mix all the ingredients again until the mass is homogeneous. The brew will become thinner and thinner due to the addition of white malt. Cover the bowl or dish with tea leaves and then leave it for 2-4 hours at a temperature of 63-65 C for saccharification.

  The tea leaves can be prepared in advance and stored in the refrigerator for 24 hours or frozen; the shelf life in the freezer is 1 month.

  Leaven. Refresh the mother starter culture, soak before cooking, and mix the required amount with warm water. Add flour and knead to a firm and tough dough. Work the dough thoroughly, avoiding any remaining dry flour, add a little more warm water if necessary (I add about 1/2 teaspoon). Cover the bowl with the sourdough film and leave to ferment at 26 C for 8-10 hours.

  The finished starter culture will noticeably increase in size and have a fairly loose structure.

  Dough. Add warm water to the finished starter culture and stir until smooth, it is best to add water 1/3 each time thoroughly stirring the lumps of starter culture and gradually bring the mass to uniformity. Next, add the tea leaves, mix, and adding the sifted flour, knead to a homogeneous dough. Cover the bowl with plastic wrap and leave to ferment at 30 ° C for 4 hours. The finished dough will increase significantly in size and will have a loose, porous structure.

  Dough. Put the finished dough into a large bowl, add the rest of the ingredients, taking into account that less water may be needed (I add the whole amount), and knead the dough. Note the height the dough takes up in the bowl before fermentation begins. Cover the bowl with plastic wrap and let it ferment at 30C for 90 minutes. The finished dough should increase in volume by at least one and a half times.

  Knock the dough after fermentation and place in the tins for proofing. Put the dough on a table well moistened with water and work with gloves, periodically moistening them with water, or simply distribute the dough into the molds (just above half of the baking dish), spreading the dough out of the bowl using a scraper, spatula or spoon. Carefully smooth the surface of the dough pieces by wetting with water, using a scraper, spatula or spoon. Cover the tins with a margin of space so that the foil does not touch the dough that has come up on the proofer. Proofing is best done in a warm, about 30 C, and humid environment for about 60 minutes.

  In general, proving times are difficult to pinpoint as they depend on many factors, including the strength of your mother's ferment. The dough will increase approximately one and a half times its original volume.

  * Interestingly, Danish bakers, among other things, offer to evaluate the appearance of the dough piece as a guideline, paying attention to the following point: "When the bread has risen and has 6-8 holes the size of a pinhead on the surface, then it should be baked" ( from). This is probably the way it is, if the temperature of my oven had time to gain by this time, then, most likely, the bread would have a more convex surface in the finished form.

  Before you put the molds with the dough in a preheated oven, brush the surface of the dough pieces with a batter (flour mash). To prepare which, simply mix the flour and water in a cup until smooth. Bake bread at a temperature of 240-260 C for 10-15 minutes without steam. Next, ventilate the oven by opening the door once, lower the temperature to 180-200 C and bake the bread for 45 minutes, until tender. I bake the bread for the first 10 minutes at 240, then another 50-55 minutes at 180-190 C, until tender.

  Prepare a starchy jelly by mixing starch with cold water, then adding sugar and boiling water and stirring all the ingredients thoroughly until the consistency of a liquid jelly. Lubricate the surface of the finished bread, still in the molds, with jelly and put in the turned off oven for 3-5 minutes. Next, remove the bread from the molds and chill for an hour on the wire rack, then wrap it in a linen towel.

  It is advisable to cut custard rye breads 12 hours after baking, as they continue to cool and ripen, the crumb and flavoring are stabilized.

The dish is designed for

for 3 forms L11.

Note

Source: @nickbreadman, told olga_pekarko.
Thanks to them for the information!
* My remark. Source: Internet (Denmark).

Similar recipes

"Borodinsky" bread OST-NK-№1 (dogsertan)

Borodino bread in the oven (Andrey5757)

Borodino bread "The same" in a bread maker (v_v_su)

[Corsica]

Corsica, it's fine
I will definitely try to bake this.
Now I'm baking Borodinsky with a little addition of whole grain wheat, but it's even more interesting!
I have just the L11 form. So I will divide the recipe into three

[Seberia]

Seberia, thank you for your interest in the recipe!

it's fine

This time, the aroma of the bread immediately after baking had notes of dried fruits, and later the basic notes of sourdough bread were added. Perhaps it was the change in the brand of fermented malt, and perhaps the sourdough became stronger and more mature.

Now I'm baking Borodinsky with a little addition of whole grain wheat, but it's even more interesting!

Yes, it happens that I replace seeded rye flour with 1 grade wheat flour, since seeded rye flour is very rare in stores, as well as 2 grade wheat flour. It is simply amazing that there is chickpea flour and amaranth flour, but with wheat and rye flour varieties, the complexity is always.
Perhaps, if there is a substitution of honey for molasses, it would be better to slightly reduce its amount, by 20-30 percent of the recommended according to the recipe, since the sweetness is more pronounced in the taste of the bread.

I will definitely try to bake this.

Delicious bread!

[Corsica]

Very solid, I would say exquisite bread. I really wanted to bake it. I have never baked pure rye bread. All ingredients were available except for the molasses. I’ll say right away that I didn’t cope, I didn’t calculate the time in the pre-New Year’s chores, and I “lubricated” the last stages, probably didn’t let me rise properly. It turned out to be a heavy, sticky brick. I didn't even take pictures, I was upset.
But I liked the taste. I agree that honey is sweet.
These baked goods are not for weaklings. It takes a lot of desire and time. I will definitely repeat it as soon as I manage to decompose correctly in time.
CorsicaThank you very much for the sumptuous bread.

[Corsica]

Corsica, Ilona, we love Borodino bread very much, for several years now I have been baking it myself according to this recipe:

Borodino bread according to the recipe of 1939 (Mikulishna)

Your recipe is very close, although there are nuances. I will definitely try to bake this recipe, I respect white malt and I have the rest of the ingredients.
By the way, I liked replacing the honey / molasses in the recipe with apple jam. It turns out very fragrant!



Forgot to ask, did you weigh the finished bread? How much is it? My usual recipe for a finished loaf of about 900 grams, this is the standard L7 form. And I don't have L11.

[venera19]

venera19, SvetaIThank you for your interest in the recipe!

I’ll say right away that I didn’t cope, I didn’t calculate the time in the pre-New Year’s chores, and I “lubricated” the last stages, probably didn’t let me rise properly. It turned out to be a heavy, sticky brick. I didn't even take pictures, I was upset.
But I liked the taste. I agree that honey is sweet.

Yes, and I was upset, it's a pity that it happened. True, the first time my bread was not very successful because of the young leaven.
Anna, and you lead the leaven at room temperature or at a reduced temperature, in a refrigerator? In the second option, to prepare the dough without adding industrial yeast, it is often recommended to refresh the starter culture and keep it for some time at room temperature, that is, for example, first 1: 3, then at a peak of 1: 5 and then at a ratio convenient for you, taking into account ripening at room temperature, and only after all the steps, select the starter for further work according to the recipe.
Alternatively, the temperature may have been too low during the fermentation of the dough, which could later affect the structure of the finished bread. If there was not enough time for the final proofing of the dough in the tins, there would be more crust breaks in the finished bread, not necessarily, but this often happens. Perhaps the taste also turned out to be too sweet, since there was not enough time for the dough to taste, but, yes, when replacing it is best to reduce its amount or the amount of sugar.
And yet, as an option, one could try to increase the saccharification time of the infusion by 1.5-2 hours.

These baked goods are not for weaklings. It takes a lot of desire and time. I will definitely repeat it as soon as I manage to correctly decompose in time.

Thank you so much for your feedback and for your optimistic attitude! I really hope that the next pastries will delight you with delicious bread.

Your recipe is very close, although there are nuances. I will definitely try to bake this recipe, I respect white malt and I have the rest of the ingredients.
By the way, I liked replacing the honey / molasses in the recipe with apple jam. It turns out very fragrant!

Svetlana, it's easy for me to be "you" if this style of communication is convenient for you. Yes, I looked through all the recipes before adding a new one, as usual, and pondered whether it makes sense to place a separate recipe - I decided that there is, since this recipe does not involve the addition of yeast and differs in composition and technology.
I would be glad to know your opinion about the taste, especially in comparison with the bread recipe you have given, since I considered it as a possible option for cooking.
I have a complex relationship with white malt, perhaps in this version, brewed and / or with the addition of red malt, it tastes the most harmonious.
Yes, I agree, and I replace molasses with apple jam, since the days of bread Anadama, but such a substitute was not intended for rye bread. Thanks, I'll try it sometime.

Forgot to ask, did you weigh the finished bread? How much is it? My usual recipe for a finished loaf of about 900 grams, this is the standard L7 form. And I don't have L11.

No, unfortunately, I didn't weigh it. I and all do not have factory-made forms for baking bread, there is a usual "for baking bread" and very simple forms for baking.

[Ilona]

Ilona, it cannot be said that I am a great specialist in sourdough, but it was for this bread that I prepared. Ie.I refreshed the leaven from the refrigerator twice at room temperature and only then took it for bread.

The temperatures were all right, I messed up in another. In the end, I got confused and instead of the dough (which is set for 4 hours), I drank all the ingredients. And in time it was already 16:00. Until eight in the evening, the dough was fermented, then laid out in forms and somewhere at 10 in the evening she began baking.
I think that such variations are possible for those who have baked it ten times already and understand the essence of the process and the structure at every step, I’m like a kitten unreasonable, and even for the first time.

There were no crust explosions. Just got up rather weak. Since I baked it late yesterday, I didn't put it in the freezer in the morning so that the bread would ripen. I'll take a picture in the evening, I'll show you tomorrow.




Ilona, I also wanted to ask about white malt, that is, about your attitude towards it. I bought it especially for this recipe, but the pack is quite large 500 gr. Where else would you advise to apply?

[Ilona]

Svetlana, it's easy for me to be "you"

Ilona, with pleasure!

[Anna]

The temperatures were all right, I messed up in another. In the end, I got confused and instead of the dough (which is set for 4 hours), I drank all the ingredients.

Clear. Yes, without dough, of course, it is difficult, and therefore the rise of the dough is weak.

Where else would you advise to apply?

Anna, for more information about malt and its varieties on the website: Malt, malt preparations - use in bakery.
In general, it can be added when making bread, but do not exceed the recommended dosage, as too much can negatively affect the texture and taste of the finished bread. To me, the most acceptable option seems to be adding white malt to the dough after brewing with hot water (70^about C), so the aroma and taste are more harmonious, but we are all different, and much depends on the original recipe of the dough.

Ilona, ​​with pleasure!

As promised, the cut:


Again, the taste is all right! And the structure has improved, it does not stick.
The photo on the phone and the lighting is bad, but what we have is what we have.

[venera19]

venera19, Anna, in my opinion, wonderful bread! And the crumb is good and the roof is in order, no jambs have affected, maybe there were no jambs?
I figured I needed half the recipe for my uniform. This is me, so as not to forget and start counting again

[venera19]

venera19, Anna, Thank you!
The bread looks much better than what you said I thought. For a safe dough, it turned out well enough, probably a good sourdough work, but the result will be even better on dough.
Did you change the baking temperature? It seems that the heat was a bit lacking, the color of the crust looks light, although, maybe part of the color in the frame was taken by the flash.

I figured I needed half the recipe for my uniform.

Svetlana, thanks for the information.

[SvetaI]

SvetaI, Svetlana, Thanks for the kind words. It's just that Ilona painted everything so beautifully that I decided that now it was definitely time. And I would like to endure the stages. But the bread turned out so good.



Corsica, Ilona, no, the temperature did not change.
It's just that my forms are tall, aluminum, two of them 198x113x93. And I took one, too, an aluminum oval, a little larger. In an oval, I put the dough up to half the shape. I divided the remainder into two rectangular ones, it turned out a little less than half. The dough did not reach the edge, so the crust is probably not browned enough.
Next time I'm thinking of doing it in two rectangular ones.
I bought two of these rectangular ones on Povareshka, there are two L-7s, one oval. L-11 would like to buy, very cute babies, but I already have many different forms, I struggle with myself.
I also have rectangular ceramic, low. Do you think it is possible in them?
Recently I appreciated aluminum ones, I like the bread in them the most.

[Anna]

In an oval, I put the dough up to half the shape. I divided the remainder into two rectangular ones, it turned out a little less than half.

Anna, thanks for the tip. Yes, it would be good to put the dough into molds above half, since rye flour does not give a particularly lush increase in volume.

I also have rectangular ceramic, low. Do you think it is possible in them?

Basically, the use of ceramic molds involves a smooth and gradual heating, that is, they are not recommended to be placed in an already preheated oven. Alternatively, one could consider recipes that involve baking with a gradual increase in temperature, that is, forms with dough are placed in a cold oven, then it is turned on and the products are baked until cooked.

[Ilona]

Long weekend, winter, what else to do if not improve in baking delicious bread.
This time the preparation was split into two days. The first day is brewing and sourdough, the second is the rest of the process.
Report in pictures:









My thoughts. Did a double portion. Reduced honey by 30%, so it seemed tastier to us. I put the dough into molds a little more than half. I still had to wait for the bread to come up to the edge of the molds. Then maybe the crust would have fried more. Wrinkles on the sides where I added dough to the molds. It is necessary to somehow adapt to put a whole piece of dough into a mold. Despite some aesthetic shortcomings of my loaves, I really liked the bread and will definitely settle with us.
Ilona, thank you so much!

[Anna]

AnnaThank you so much for your detailed story and wonderful bread!
Yes, I also make tea leaves and sourdoughs the night before bread baking.

I still had to wait for the bread to come up to the edge of the molds. Then maybe the crust would have fried more.

It's hard to say, maybe you're right, if the sourdough is mature and all other parameters were normal, then, yes, the dough could rise a little higher than in the photo. But it would be important not to miss the moment so that the dough does not fall off.
The color of the crust is a little light, maybe slightly lacking in the initial temperature or baking time at the initial temperature. You have not tried at the maximum recommended prescription values, that is, at 260^about C and 15 minutes?

Wrinkles on the sides where I added dough to the molds. It is necessary to somehow adapt to put a whole piece of dough into a mold.

Over time, you will find a convenient option for yourself. Along the edges adjacent to the mold, the dough is leveled with a scraper (see photo below in the text):

🔗

.

I liked the bread very much and will definitely live with us.

I am very happy .

It's hard to say, maybe you're right, if the sourdough is mature and all other parameters were normal, then, yes, the dough could rise a little higher than in the photo. But it would be important not to miss the moment so that the dough does not fall off.

This is the hardest part for me. The lack of a clear parameter and the rough estimate scare me. And I'm always afraid to overexpose. I was a little embarrassed by the lack of 6-8 pinhead holes, but the time is up.

Have you tried it at the maximum recommended prescription values, that is, at 260 ° C and 15 minutes?

I tried exactly according to the recipe, not to miss anything. Yes, and it is not easy for me to maintain a clear temperature in the oven of the most ordinary gas stove. In terms of temperature, this will now be the task for the next approach to this bread. And I also think it is necessary to boil the jelly for a little 1-2 minutes, because after pouring boiling water, it still remained unclear. Probably should be transparent?

Along the edges adjacent to the mold, the dough is leveled with a scraper

Well, thank you! I didn't know that. Hold on to pure rye breads now!

[Anna]

The lack of a clear parameter and the rough estimate scare me. And I'm always afraid to overexpose.

Anna, with time and the accumulation of work experience, you will be easier to treat everything.
There is a parameter and is indicated in the recipe - the dough should increase by about one and a half times from its original volume.Other characteristics, such as the duty cycle on the surface of the dough piece or 6-8 holes are indirect and additional characteristics of the rise of the dough piece. The final proofing time can vary from an hour or more, depending on other parameters.
There are enough recipes that combine sourdough and industrial yeast in the dough, which gives a more stable and predictable result over time.

Yes, and it is not easy for me to maintain a clear temperature in the oven of the most ordinary gas stove.

Clear. Alternatively, you may find it convenient to use a thermometer for a gas oven.

And I also think it is necessary to boil the jelly for a little 1-2 minutes, because after pouring boiling water, it still remained unclear. Probably should be transparent?

There are different recipes for making jelly, choose a convenient one for yourself. In this embodiment, everything is correct, the jelly will not be perfectly transparent, but the starch is not poured immediately, but after mixing with cold water. As a result, after the oven, the bread crust will have a smooth and even shine.

Hold on to pure rye breads now!

good mood!
When working, direct the scraper as if ironing the surface and remove the dough towards the wall of the mold and down, it is difficult in words, but something like this would be how you would form a dough piece with your hands - gently pushing the dough and forming an even tension over its entire surface.