Zoji SD: CLAS - Borodinsky 30 hr by rus brot

30 hour Borodinsky Bread by rus brot

recipe-Foodgeek  https://fgbc.dk/3126

rusbrot video  https://www.youtube.com/watch?v=niIcAuRRxWo

Day 1: Prepare clas (24h)

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Day 2-3 Timetable:

5 STEPS:   11 hours

See detailed instructions in the recipe.

• SCALD (2-4 h) 

• PRE-DOUGH (3 h) 

• DOUGH (2 h) 

• SHAPE/FINAL PROOF (33C, 1h)
• BAKE - no steam; (10 min 260C/500F); then (50 min 200C/392F); [alternately: BAKE in Zojirushi].  End Temp: 96-98C(204-208F).

This loaf was baked in the Zojirushi Bread Machine: Preheat 10 min and Bake about 45 min .  

Crumb

Personal Notes:

• To adjust the recipe for a fixed amount of clas:  % recipe  = (# gr clas) / 290 gr;  Total dough weight = % * 1793.   The above bake used 120 g clas (previously frozen).

• Make the scald with the quantities in original recipe.  This bake used 41.4% (220 g) of the scald (533 gr); the rest (313 g) was portioned and frozen for later use and experiments.