Borodinsky bread - Бородинский хлеб
Probably the most popular Russian rye bread. Makes 1 loaf
Rye flour - 100g
Water - 80g
Mix and ferment for 6-8 hrs
Water - 215g
Malt -24g
Ground coriander seeds - 1tsp
Method 1. Mix equal amounts of flour and water(@65°C), add ground coriander seeds
Once uniform mix in remaining hot water. Let cool.
Method 2. Mix flour and ground coriander seeds with all water. Heat the mix continuously stirring until reaches 65 °C. Remove from heat and let cool.
Scalding - all
Mix and ferment for 2 hrs
Whole wheat flour - 80g
Water - 20g
Preferment - all
Salt - 5g
Sugar - 29g
Molasses - 19g
Dissolve salt, sugar and molasses in 20 g. warm water
Mix well with flour and preferment; knead briefly with wet hands
Brush the loaf with starch(or flour) emulsion and sprinkle with coriander seeds.
| 1loaf, g | Baker’s % | |
| Flour (84% rye, 16% whole wheat) | 460 | 100% |
| Water | 315 | 68.4% |
| Malt | 24 | 5.3% |
| Salt | 5 | 1% |
| Molasses | 19 | 4% |
| Sugar | 29 | 6.3% |
| Total | 852 | 185% |
| Coriander: 1tsp + pinch for sprinkle. |
preferment I
Rye sourdough starter(100% hydration) - 35gRye flour - 100g
Water - 80g
Mix and ferment for 6-8 hrs
Scalding
Rye flour - 80gWater - 215g
Malt -24g
Ground coriander seeds - 1tsp
Method 1. Mix equal amounts of flour and water(@65°C), add ground coriander seeds
Once uniform mix in remaining hot water. Let cool.
Method 2. Mix flour and ground coriander seeds with all water. Heat the mix continuously stirring until reaches 65 °C. Remove from heat and let cool.
preferment I
Rye sourdough starter(100% hydration) - 35gScalding - all
Mix and ferment for 2 hrs
final dough
Rye flour - 200gWhole wheat flour - 80g
Water - 20g
Preferment - all
Salt - 5g
Sugar - 29g
Molasses - 19g
Dissolve salt, sugar and molasses in 20 g. warm water
Mix well with flour and preferment; knead briefly with wet hands
fermentation
1.5 hrs.shaping
Shape the log and place in oiled tin.Brush the loaf with starch(or flour) emulsion and sprinkle with coriander seeds.
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