Borodinsky bread with rye sourdough according to GOST standards
Description
Baking is prepared simply and quickly. Making Borodinsky bread with rye sourdough will, of course, take time, but the result will not disappoint you. You will get that very Borodinsky bread, aromatic and very tasty. A step-by-step recipe will help in its preparation. In fact, your direct involvement will not be required much, everything else will be done by "time", during which the dough "ripens". Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients; by this point, the starter and the brew should be ready.
- 2
Step 2
Prepare the leaven 14–16 hours before you begin kneading the dough. To do this, take 70 grams of rye flour, 70 ml of water, and 1 tablespoon of rye sourdough starter.
- 3
Step 3
Dissolve the rye starter in water, add the flour, mix until smooth, cover with plastic wrap, and leave to ferment for 14–16 hours.
- 4
Step 4
At the same time as the starter, you can prepare the scald. To do this, prepare 80 grams of flour, 25 grams of fermented rye malt, 1.5 tsp coriander, and 250 ml of boiling water.
- 5
Step 5
Grind the coriander.
- 6
Step 6
Combine flour, coriander, and malt.
- 7
Step 7
Pour boiling water over the mixture, place it in the oven at 65 degrees for 2 hours for saccharification.
- 8
Step 8
To prepare the pre-ferment, make a starter, a scald, 170 grams of rye flour, and 50 ml of water; if desired, to speed up the process, you can add just a tiny amount of dry yeast.
- 9
Step 9
Mix together the starter, scald, water, and yeast.
- 10
Step 10
Cover with plastic wrap and place in a warm spot to ferment for 3–4 hours.
- 11
Step 11
After fermentation, the sponge has increased in volume and is filled with air bubbles inside.
- 12
Step 12
Before preparing the main dough, dissolve the molasses (or honey) and salt in 80 ml of water.
- 13
Step 13
Add to the starter the mixture of water and molasses, flour (100 grams of rye) and wheat flour (75 grams), sugar.
- 14
Step 14
Knead the dough. Cover with plastic wrap. Place in a warm spot to proof for 30 minutes.
- 15
Step 15
Dust the work surface of the table with flour, lay out the dough; it is sticky and viscous, and that is exactly how it should be.
- 16
Step 16
Shape a loaf.
- 17
Step 17
Place the bread dough in a baking pan. With wet hands, smooth the top of the loaf, sprinkle with water, and dust with coriander. Cover with a cloth and leave to rise for 3 hours.
- 18
Step 18
After 3 hours, preheat the oven to 250 degrees.
- 19
Step 19
Bake for 10 minutes with steam at 250 degrees, and for 50 minutes at 200 degrees. Cool the bread completely on a wire rack.
- 20
Step 20
Only fully cooled bread can be served at the table.
- 21
Step 21
The Borodinsky bread turned out with exactly the aroma and taste we expect from this bread. Incredibly delicious!