The most famous russian bread Borodinsky, according to the recipe from 1940
Recipe for 1000g flour, 1 loaf 1,5kg
Sourdough 1
starter (hydration 100%) 5g
whole-grain rye flour 50g
water 39 ml
hydration 80%
time 16h
T. 26-27°C
Sourdough 2
sourdough 1
whole-grain rye flour 100g
water 65ml
fresh yeast 1,5g
total 260g
hydration 70%
Time 4-4,5h
T. 27-28°C
Scald
whole-grain rye flour 100g
red rye malt flour 50g
water 350ml
prepaired 5 hours at 63-65°C
mixing all components with 100ml water T 60°C.
then add 250 ml water T 100°C and stir
keep warm 5 hours at 63-65°C
at the end cool down to 35°C
Pre-Dough
sourdough 2
scald
whole-grain rye flour 250g
water 180 ml
4h at 29-30°C
Dough
pre-dough
malt extract 32g
sugar 60g
ground coriander 5g
whole-grain rye flour 300g
very strong or hard/first clear wheat flour 150g
salt 10-15g(depending on salt intensivity, take 15 for sure)
hydration 63,5%
dough rising 90-120 min at 29-30°C.
last rising 60-75min.
Baking 10 min at 260-270°C, then 50 min at 200°C
Total flour 1000g
Total whater 635ml
Grandtotal 1751g
Red rye malt is being produced just in a small number of countries,
such as Russia, Ukraine, Belarus, Baltic States, Germany may be some other.
If you leave in Europe, it makes sense to purchase red rye malt, from Germany.
I use the malt from this online store:
www.backstars.de/rund-ums-bac...
Unfortunately it's impossible to replace red rye malt with any brewing malt, but you can make red rye malt yourself, as I explained in this video:
• Ржаной ферментированны...
More recipes in English here: • Bread recipes (english...
7 сен 2015
