Borodino bread

Borodino bread
Borodino bread bears arouses the imagination of all bakers, young and old, and deservedly so. To bake Borodinsky is like passing an exam, this is the highest class, the taste and aroma familiar from childhood, only created with your own hands! Some people still have the joy of seeing him on supermarket shelves, but at the same time they pass by, because they are sure that he is not the same. Nobody and nowhere bakes it like before. And, in general, I also adhere to this opinion: there is no longer that very Borodino and under the guise of this bread anything is being sold now: suspicious loaves of ready-made flour mixture, small black bricks rubbed with garlic, surprisingly fluffy breads with the aroma of coriander and with raisins. In general, not that, as a child I had a completely different Borodinsky, it was Borodinsky! Although I didn’t respect spices at all then, I picked coriander from the top of the beard and caraway from a piece of Larvia cheese. Therefore, for me to bake homemade Borodinsky is a joy, especially since this bread is not as simple as it might seem.

I baked it in three stages without fermenting the tea leaves (according to this recipe 🔗), because it's faster, and it was my second successful sourdough bread in my life, which really turned out! I baked it then in the middle of the night, I didn't have an oven, so a microwave oven turned on in convection mode went into action. Then I did it easily and simply, but now I had to tinker with it to get good bread. And all the same, I did not succeed in completely conquering Borodinsky, I believe: the crumb remained slightly wet and rolls off when cutting. I suspect that it is corny underbaked. But I can't eat Borodinsky anymore, so I'll try to finish it later, with the next attempt, maybe in a week

So, let's get started, for dough, take:
70 gr. mature rye whole grain starter culture (starter);
55 gr. whole grain rye flour;
30 gr. warm water.

Stir the starter in water, add flour, mix well until smooth, tighten with plastic wrap or cover with a lid. Leave to ferment at 28-30 degrees for 3.5-4 hours. I fermented my starter in a Brod & Taylor proofer.

Left photo 70 gr. mature sourdough, on the right is a ready-made dough (sourdough) for bread

Immediately we make tea leaves:
85 gr. whole grain rye flour;
28-30 gr. rye red (fermented) ground malt;
2 tsp chopped coriander;
285 gr. boiling water.

In a bowl, combine all the ingredients, cover with boiling water, mix well, cover, hide in a warm place until needed.

When the leaven is ripe, we make the dough:
130 starter cultures;
350 infusions;
250 whole grain rye flour;
75 gr. flour of the 2nd grade (I have a mixture of equal amounts of the first grade and whole grain wheat flour);
20 molasses;
30 sugar;
5 salts;
70 water (I took 50 grams more, because the dough was too thick due to the use of millstone flour, and it is more moisture-absorbing than ground with rollers).

coriander for sprinkling

The rye dough is kneaded without autolysis, add the leaven, tea leaves, flour, water and other ingredients to the bowl. I used the Ankarsrum kneader at second speed for about 8-9 minutes, sometimes using a scraper, until all the flour was moistened and all the ingredients were well mixed.

I left the dough to ferment right in the kneader bowl, picking it up like a ball, in the proofing cabinet all the places were taken.

Yes, and it was hot at home from a working oven, so we can safely talk about a fermentation temperature close to 30 degrees. Fermentation for 2 hours, the dough should double twice.

Dump the dough on a table greased with oil or water, without crushing, form an oblong blank, iron it with your hands so that no irregularities remain. I started molding already in the big dough mixer. In general, you can put the dough directly into the mold and smooth the top with a spoon or wet hands. Fermentation for 50-60 minutes at room temperature, while it is better to cover the workpiece with a bag or a bath cap so that the surface does not wind up. Sprinkle or brush with water, sprinkled bread, sprinkle with coriander

Look who I found in a box of coriander seeds!

Bake the bread in an oven preheated to 210 degrees for about 65-70 minutes. I preheat my oven at least 30 minutes before baking, the better it is heated, the better the bread will rise in the oven and the tastier the crust will be. 10 minutes before the end of baking, you can spray the surface of the bread again. Rye bread needs to ripen after baking, therefore, before cutting, let it stand for 6-8 hours. Firstly, it will balance the taste and aroma, and secondly, excess moisture will leave with steam and the bread will not seem wet.

I arranged a whole photo session for my Borodinsky

Peaceful sky and delicious bread for you, friends!

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Making tea infusions from rye flour

Custard methods of making wheat dough
A source: 🔗 Ator Elena Zheleznyak