This week's bake, part 2: GOST Borodinski

The GOST Borodinski uses a formula that conforms to the standards established by the Russian Bureau of Standards (GOST) and calls for 20% wheat flour, 80% rye. This loaf is built on a rye sponge and a scald of coarse rye meal, red rye malt, ground coriander and boiling water. The scald and sponge sit overnight and then are combined for a second, sugar-rich fermentation that lasts 3-4 hours. The scald-sponge is then combined with bread flour, fine rye meal, molasses, salt and a bit more red rye malt, bulk fermented 1 hour, then panned and proofed another hour or so. Topped with crushed coriander seeds, baked with steam 10 min at 450F, then reduced to 350F for 50 minutes, unpanned and finished at 350F another 10-15 minutes, until internal temp registers 195F or so. Let stand 24 hours before cutting.  Surprisingly mild, complex flavors for so many sour-based fermentations -- sour, the sugars released during the scald, citrus notes of the coriander. Moist, very open crumb.

Formula to follow in my upcoming rye breads book (consider this a teaser!).

Stan Ginsberg
www.nybakers.com