Borodino bread with a mixture "Borodino" (bread maker)

After baking, I only keep it warm and dry for an hour.

And then it starts to get damp. I always try to bake in the daytime in order to check the bun or to trim the roof. At night, I feed the leaven or knead the dough.

Rye-wheat (I don't like pure rye) I usually put on program 2 "French bread" (3 hours 20 minutes). After kneading, I take out the spatula and that's it - proofing for about 2 hours and baking for about an hour. In 3 hours or more, my bread stops standing (I bake mainly with sourdough, plus it's pretty hot at home).

I baked bread according to the recipe in the first post

tell me, did you reduce the amount of liquid?

Anna_Ko, I baked this very bread yesterday:
Water 350 ml
Wheat flour - 340g
Rye flour - 130 gr
Borodino mix - 90 gr
Ground coriander - 1 tbsp
Sugar - 2 tbsp
Salt - 2 tsp
Fresh yeast - 14 gr
Vegetable oil - 1.5 tbsp
Gluten - 1 tsp
Instead of fresh yeast - 1.5 tsp. dry, instead of water - kvass, the amount is the same, sugar - 1 tbsp. l. The rest is prescription. It rose just above the top of the bucket, the roof is convex, if I knew about your problems, I would have photographed it. The baking mode is your own, according to your favorite program.
This is a very good recipe, it always works (with water too). But according to Borodinsky's recipes, which hlebdoma gives on its website and on packaging bags (I buy mixtures from them), I get low loaves.

[an_domini]

an_domini, I agree, the bread is wonderful !!!!
I baked it a couple of times, everything is fine, I just would like a little sourness for a greater feeling of Borodinsky, I think, next time I will add 1 tsp. apple cider vinegar.

and I asked about what, if you add malt instead of the Borodino mixture, is it necessary to reduce the amount of liquid ???
I don't have a lot of Borodino mixture, I'm looking for a way out for a while, when the mixture ends

Anna_Ko, vinegar is good for sourness and, even better, Agram, it is just for this purpose.
Let's see the composition of the Borodino mixture:
wheat flour, swelling rye flour, wheat gluten, dry rye tea leaves, malt extract, wheat gluten, roasted malt flour.
I think that you can make something like that yourself based on the amount of additives for about 500 g of flour, which can be taken from the recommendations of hlebdoma or simply from other recipes. For example, like this:
gluten - 1 - 2 tbsp
rye tea leaves - either Extra-r, or Agram (flussing sauer, etc.), or any other - 1 tbsp. l.
Combine malt extract with malt flour and replace with malt - 4 tbsp. l. (40 g)
there is flour - wheat and rye, all you need is 90 g of the mixture - here is the remainder of our additives to this amount and make it better with rye flour.
And then follow the kolobok.
It seems to me that such mixtures are easy to compose ourselves, but those in which there are specific additives (for example, Starorusskaya: swelling rye flour, guar gum (E 412) - where will you get this gum?) - will not work. From such mixtures with additives, bread is baked in bakeries at supermarkets, you only need to buy them if you want.

[an_domini]

an_domini, you are absolutely right: you can find almost all the ingredients of ready-made mixtures on your own or find an alternative to them. According to the recipe I gave, Borodinsky liked the fact that it always turns out well and comes out not sticky and clogged, but rather airy. Regarding the acidity, I can offer 2 options: grow the leaven and add it (which I am doing now) or add a little ascorbic (or citric) acid, especially since they are already present in many mixtures.

[an_domini]

an_domini, hmm ... interesting .... but really, why not stir up such a mixture ourselves?
only I don't have Agram

kava, oh, I've never tasted citric acid in bread ... can I have a spoonful of lemon juice? I need to dough ... tomorrow and I'll start, I just need to bake black bread!

Thank you all for the advice and discussion! so many useful things to learn. love this site



amazing bread!

kava, thank you very much !!!!

Hello kava! Thank you very much for the recipe, now I bake this recipe regularly.


This is my very first loaf.

The bread turned out to be tall, good, but rather gray than rye.
Not enough rye flour for my taste

I also baked this bread as soon as I received a parcel from Lyulёk with Borodino's mixture. (The same recipe came with her.)
Baked in French mode with heating (4 hours).
The bread turned out like a custard, with a slight sourness, soft, with fine porosity. Just great! But it turned out something in between Darnitsky and Borodino, in any case better than the store.
Yes, I kneaded the bread in cold dough.



And in the context

[Elenka69, OkSi]

Elenka69, OkSi you have such handsome men, you already breathe the aroma of bread. The rye / wheat flour ratio can be adjusted to your liking. Now my supplement "Borodino" has already ended, but I do not particularly suffer from its absence (malt, spices, ascorbic acid, gluten - I already have its main ingredients). So that Zhivchik, do not worry.

[kava]

kava, it's good that you can do without the mixture.
If the recipe goes

Recipe (for a loaf 750gr)
...
Borodino mix - 90 gr
...

then how much and what is needed instead of the mixture?

[Zhivchik]

Zhivchik, Borodino mixture costs 20 gr - 0.5 kg. This is enough for about 6 loaves. When it ends, I will bake it on my own - the leaven is dry, brew the malt and get the same thing.

[Zhivchik]

ZhivchikFor example, you can do this:

wheat flour - 350 g
rye flour - 200g
gluten - 0.5-1 tbsp. l.
malt - 1-1.5 tbsp l.

or

Wheat flour 300g
rye flour - 200 g
water (liquid) - 300g
sourdough (liquid) - 100g
malt - 1-1.5 tbsp l.

I do not brew malt, since I did not notice much of a difference, especially since it is permissible to put it dry from my bakery house.

My Borodinsky is better at the main mode.
Should I also try the preheat mode?
The crumb is perforated, not wet. BUT! The roof is not convex, but slightly concave ... How to achieve at least a flat roof? What to change?

When it ends, I will bake it on my own - the leaven is dry, brew the malt and get the same thing.

Thank you, Elenka69!
We will wait for a report from you with the use of dry leaven.

kava, the second option is interesting. Thank you!

[kava]

I do not brew, since I did not notice much of a difference, especially since the one that it is permissible to put in a dry form from my baking house.

kava, by the way, I did not notice either.

Thanks for the recipe, I baked it several times, only now I have reached the issue of a photo
More likely not like a store Borodinsky, a little puffy, but tasty

[Masya_]

Masya_, excellent crumb structure and good loaf shape. Well, airiness is my weakness. I don’t really like thick bread, but I’ve lost the habit of store taste.

And I have been baking this recipe for a long time (everyone at home really likes it):

4 tbsp. l. Pour malt into boiling water (110ml)
Add 300 ml. water
2 tbsp. l apple cider vinegar
2 tbsp. l. honey with a hill. I like a little sweet.
2 tbsp. l. vegetable oil
1.5 tsp. salt
470 gr. rye flour
80 gr. wheat flour
2 tsp dry yeast
1 tbsp. a spoonful of dry herbs (Italian, Provencal - who likes what)

I turn on the "Pizza" program, after the second batch I turn it off, leave it for 1.5-2 hours
to rise the dough (depending on the temperature in the house) and put on baked goods (60 min.)

[kava]

kava thanks for the recipe! Here is my bread

I did it in the proportions that you advised. I have never had such a fine, tall rye-wheat bread!

[Tyngysohka]

Tyngysohka, Bon Appetit! Indeed, a tall, beautiful loaf turned out! : wow: Thanks for the report, bake and have fun!

[kava]

I bought this mixture and did not know how to adapt it to bread ... but here it turns out there is a suitable recipe
kavaThank you very much Very tasty bread turned out. I will also be sure to bake.

[julia-bor]

Well, I am pleased julia-bor I used to bake with mixtures too, and then switched to the usual components - no worse, really, really! Here you use a mixture, try adding 1 tbsp in wheat-rye. l. coriander, caraway seeds, seeds ... -

[kava]

kava, I didn’t have any suitable herb-ants in stock, but I’ll get better. Moreover, if there is a mixture, they will not interfere - in my mixture "Borodino" only different flour, gluten and malt, and there are no seasonings

Tell me, what do you smear the bread with what you smear on top so that the sprinkling on top does not fall off? and when should you do it?

Before baking, sprinkle the top of the bread with a spray bottle with water and sprinkle with grains.

[kava,]

kava,and on the rye mode, you can bake your bread in Panasonic! Does the roof fall off after the spray bottle? I would be grateful for the answer

Tell me, what do you smear the bread with what you smear on top so that the sprinkling on top does not fall off? and when should you do it?

zanoza_tomsk, you can grease it with milk (with a silicone brush) and sprinkle with seeds before baking
After such lubrication, not a single seed flies off

[Kava]

Something hasn't been here for a long time. Yesterday I baked Borodinsky according to this recipe. I added mature rye sourdough to the recipe and reduced the amount of yeast by half. It turned out to be a wonderful bread. Soft, airy, with a rounded roof.
Thanks to the owner of the recipe Kava

I am glad that the bread is to your taste. Bake to your health!

Yesterday I again decided to put this bread just for the night. I put everything in the bread maker (I took refreshed rye sourdough) and went to bed. The result was a little upsetting. The bread is baked, fragrant, but the roof has been blown off in three places. Means not standing. And I didn’t pull out the spatula, therefore there were 2 kneads and even at my stove between 2 and 3 proofing there is a smoothing of the dough (a few turns with a mixer), as if a slight crush. In general, I decided for myself that rye bread in any composition should be baked under supervision.
A negative result is also a result.

In general, rye breads often blow the roof off! This rye flour loves to "walk". I already react calmly to uneven surfaces.

Delicious bread, baked more than once

[An important point]

Today I baked bread with the Borodino mixture of the Bread Empire. I put everything strictly according to the recipe, and weighed everything on the scales, since everything is indicated in grams. The only thing without caraway and coriander is that we don't like that. There was no time to count in teaspoons and tablespoons. I chose the program 01 "Basic", size XL, medium crust - for HP Panasonic. The bread is delicious.
An important point, I repeat, as I wrote earlier, let the bread ripen later when it cools. The taste is not sour, slightly sweetish, the crumb is of medium density.

Water 350 ml
Wheat flour 340g
Rye flour 130 g
Borodino mix 90 g
Ground coriander 1 tbsp l.
Sugar 2 tbsp. l.
Salt 2 tsp
Fresh yeast 14 g
Vegetable oil 1.5 tbsp. l.
Gluten 1 tsp

Thanks for the recipe, I baked it today, but I probably put a lot of dry yeast - 3 tsp, the top rose a lot). But I would like the bread to be wetter / fatter or something. I put 1 tbsp in the dough. l. olive and almost 1 table. l. grows. oils. But in principle, this can be fixed by placing a piece of butter on baked bread. Once again I concluded for myself that the Borodino mixture cannot be used according to the recipe, as indicated on the package - it turns out a brick)) So I will write down your recipe)

I am a beginner baker, HP only a week looking for recipes to taste for our family.
Yesterday I baked bread according to Katya's main recipe (kava), this is the first Khlebushk with rye flour and Borodino mixture.
Baking in CB PANASONIC 2502, basic mode.
I did not change or add anything in the recipe, only: (in brackets what I changed)
Water 350 ml
Wheat flour 340g
Rye flour 130 g
Borodino mix 90 g
Ground coriander 1 tbsp l.
Sugar 2 tbsp. l. (took 1 tbsp. l. honey)
Salt 2 tsp
Fresh yeast 14 g (I took dry 1 tsp)
Vegetable oil 1.5 tbsp. l.
Gluten 1 tsp (took 1 tbsp. l. Agram dark)
The bread came out with a wonderful taste, the crumb is springy with a little sourness, the smell is wonderful, the crust is crunchy, but not thick. True, the top is not entirely even, but I will still learn how to bake beautiful Bread.
The recipe is in our family's Recipe Book.
Thank you very much for the wonderful recipe ..

It's nice that your debut turned out to be successful! Bake with pleasure and delight yourself and your loved ones with homemade cakes!