Borodinsky Bread
Starter Build: 12 hours (overnight)
- 12g whole rye starter @ 100% hydration
- 60g water
- 60g whole rye flour
Scald: 10 hours (2 hours after starter build)
- 200g boiled water at 150°F (65°C)
- 50g whole rye flour
- 25g crystal rye malt flour
- 2.5g ground coriander
Pre-Ferment: (4 hours)
- all of scalded batch
- 125g refreshed starter
- 125g whole rye flour
- 125g water, room temperature
Final Dough: (90 min bulk ferment)
- all of pre-ferment
- 200g whole rye flour
- 75g bread flour
- 5g salt
- 33g sugar
- 25g molasses (blackstrap)
- 75g water (?) *
Original recipe is here: https://eatalready.com/2014/02/18/baking-memories-all-rye-borodinsky-bread/
As you can see I've made a few small changes...
1: starter build and scald times have been adapted to fit my schedule. Done so that both should be ready by morning. Been a while since my starter was last fed, the feed ratio plus colder overnight fit a 12 hour time schedule. Wasn't too concerned about leaving the scald for longer.
2: used crystal rye malt as red rye malt is more difficult to find. Located a brewery sometime ago who sold malts online and bought the next best thing - crystal rye malt. When ground in the coffee maker it looks very similar to red rye malt.
3: heard an opinion that the coriander should go into the scald. There's a lot of opinions about authentic Borodinsky bread.
4: had no white rye so used bread flour. Again, some recipes call for it and since it's just a little I opted for that.
5: did not use any yeast so added the sugar and water (?) back into the recipe.
* I think I might have forgotten to add the water back into the recipe. Still made a sticky high(ish) hydration dough though which is called for in a Borodinsky bread. So it's not as high hydration! Dough felt in the normal range and it rose well. We will see what the crumb is like when it's cooled.
- 72% hydration if I indeed miss the water out
- Instead of 86% hydration
Putting the coriander into the scald is something I hadn't heard before. How did you like it? My experience of putting the crushed seeds on top was that some bites included a bit of crunch and a burst of citrusy flavor.
Interesting, too, that you baked it as a hearth loaf when I've only seen it as a panned loaf. Looks good!
Paul
My aim was to do a pan bread however I made too much dough for the pan. Instead I put it in a lekue (silicone pouch). Kind of a combo pan and dutch oven in one. Perfect for a dough like this. I normally do my loaves free standing after proofing in a banneton but since the Borodinsky bread calls for a pan anyway I decided in the last minute it'll do. Moulded the dough with wet hands (no added flour) like one would do with clay and made a smooth boule then put it in the pouch and closed the clasp. As the dough proofed and later oven springed it became the shape you see. The recipe is really delicious and my mistake has not effected the loaf at all. It's dense but soft with an aromatic and sweet flavour. Really happy with this bake. As for putting the coriander into the scald I don't know if that is 100% correct but it's made a lovely loaf all the same.
Abe, I can smell it all the way on this side of the pond! I'll bet it's delicious! I caved in and did another Champlain SD to be posted on the other thread. Your bread looks like a lot of work and love went into it!
Sharon
Sometimes what is needed is good n hearty russian black bread. The flavours of the rye, molasses, sugar and coriander is really something. I hope you try it soon. Looking forward to your latest Champlain Sourdough.