Borodinsky Rye Bread
Borodinsky rye bread according to GOST (State Standart) is a great example of Russian baking, with a long history and rich flavor. This unique rye bread is the embodiment of our history. Borodinsky bread is a gem of Soviet baking. Borodinsky rye bread is prepared in 3 or 4 stages. Today we will make it in 4 stages: sourdough, scald, fermented scald and dough.
Other Soviet rye bread videos according to GOST:
Light Rye Bread : • Хлеб по ГОСТу. Хлеб рж...
Luzhsky Bread: • Хлеб по ГОСТу. Хлеб Лу...
Amateur bread: • Хлеб по ГОСТу. Хлеб рж...
Bread Podmoskovny: • Хлеб по ГОСТу. Ржаной ...
Simple rye bread: • Хлеб ржаной простой по...
SOURDOUGH
Sourdough starter 35 g
Dark rye flour 30 g
Water 20 g
SCALD
Dark rye flour 75 g
Fermented rye malt flour 25 g
Coriander (milled) 1,5 g
Boiling water 250 g
Add 3 g (1 teaspoon) of white unfermented rye malt. Add only after pouring boiling water over the brew and stirring well. The mixture will become cooler so do not add active malt before 68C is reached!
FERMENTED SCALD
Sourdough 85 g (all of it)
Dark rye flour 175 g
Scald 351 g (all of it)
DOUGH
Dark rye flour 100 g
High extraction wheat flour 75 g
Fermented scald - all
Salt 5 g
Sugar 30 g
Moulasses 20 g
Water 80 g (or depending on your flour)
Proofing at 28-30C for 40-60 minutes.
The proofing must be 100%
It took me 45 minutes.
Baking at 250C for the first 15 minutes
Then at 200C for 35-40 minutes.
00:00 Presentation of the bread
00:28 Sourdough
00:53 Scald
02:10 Fermented scald
04:10 Dough
05:55 Shaping
08:13 Tasting