Borodino bread in the oven with sourdough brew

This is my first post on this site, at home and in the last eight years, too, the first airing, I apologize for the jambs in the design of the post. I have been engaged in Borodino bread for a year and a half, this is of course a long process, so I bake 4 loaves at once, in the last two bread bakes I baked eight loaves. I store it in the freezer so that condensation does not form under the film, I first cool it in the refrigerator, then into the cling film and into the freezer, for my taste the quality does not suffer at all, but this is mine, and not only my opinion. The recipe is taken from one culinary TV channel. On the first day I disperse the sourdough, and make the tea leaves, the tea leaves are cooked in a souvid at a temperature of 67-69 °. I bought aluminum bakeware on the Internet

The bread is beautiful!
And where is the recipe with your comments?
What oven setting and temperature do you use for baking? How long does it take to bake?

Honestly, I just do not quite know how legitimate it is to publish recipes not according to my recipe. But the recipe is taken specifically from a TV show. In short, an approximate recipe, in brackets, the weight is given for four loaves:
Borodino bread in the oven

1
dough 1
15 (30) gr. rye sourdough
60 (120) gr. rye wallpaper flour
40 (80) gr. water
6-8 hours Wanders at a temperature of 30 degrees.

2

Welding
90 (180) gr. rye wallpaper flour
30 (60) gr. fermented rye malt
2 (4) tsp ground coriander, sometimes I add anise
300 (600) gr. hot water, i.e. 150 gr. (300) temperatures 66-69, 150 gr. (300) 97 ° C
Mix dry ingredients, heat half of the water to a temperature of 65-67 degrees, punch with an immersion blender until smooth. Bring the remaining water to a boil. When it cools slightly (97 °), add the remaining half of the water, punch again with a blender, transfer to a warm ceramic dish and put in an oven at 65 ° for two hours for two hours, at which point I cook in a souvid.

3

Dough 2.
90 (180) gr. first dough.
370 (740) gr. tea leaves.
185 (370) gr. rye wallpaper flour.
Mix, transfer to a clean bowl, leave to ferment at 30 ° for 3.5-4 hours.

4

Dough.
612 (1224) gr. second dough
100 (200) gr. rye wallpaper flour
75 (150) gr. wheat flour of the second grade, honestly I take it in half and whole grain or it is written whole-ground, or second grade wheat flour, the bread rises better.
5 (10) gr. salt
20 (40) gr. molasses, or honey
30 (60) gr. Sahara
100 (200) gr. water
5 (10) gr. pressed yeast.
Dissolve yeast in water, add sugar and molasses. Add salt to flour mixture. Pour yeast into the second dough, stir until smooth, add flour, stir, cover, leave to ferment at 30 ° for 70-80 minutes.

5
Setting up and preparing

Grease the form with lard, I grease with route, or butter, moisten the surface of the table for molding bread with plenty of water. Lay out the dough, form a rectangle and roll it into a loaf, try not to soften the dough too much, lay it with a seam down into the mold, smooth the surface with a wet spoon, punch the water down to the bottom with a spoon, tap the form carefully on the table for firm planting of the dough, sprinkle with coriander seeds a little pressing them to the dough with a spoon, cover with a damp film and leave for proofing on
40-60 minutes at a temperature of 30 °.

6
Bakery products

Bake on a wire rack at 210 ° for 65-70 minutes.



Bread forms l11, I knead the dough with a GEMLUX GL-SMPH5R mixer



Oven mode top and bottom heating, (without using convection and grill)