Description
Girls, boys, do not throw Slippers. Borodino is already on the website, and the technology is similar. But the formulation of this bread has no yeast, the weight of the ingredients (according to the book A. Kitaeva). And bread I'm just crazy!! Not able to spread. Such a delicious Borodino I confess that I never ate! Try.
Ingredients
-
Rye flour
75 g
-
Malt
25 g
-
Water
250 g
-
Coriander
1 tsp
-
Sourdough
150 g
-
Rye flour
250 g
-
Flour
75 g
-
Water
50 g
-
Sugar
30 g
-
Molasses
20 g
-
Salt
6 g
-
Coriander
2 Tbsp
Cooking
For the welding mix 75g. rye flour,25g. red dry malt,1 tsp of ground coriander.
Brew this mass of 250ml. of boiling water. Wrap it up in foil, towels and put in a warm place for saccharification for 2H. If possible, it is in the oven at temp.50град. 5-6h (this flavor with the oven suggested cook notta, thank you very much). Finished welding tightly closed can stored in the refrigerator for 2 days. Before using it just need to warm up to room temperature
Leaven from rye flour refreshed. Strong leaven in an hour go on a spree. Those who are just planning machinetechnical with yeast, I highly suggest to start with a leaven from rye flour. She's less Moody, very quickly matured and stored in the refrigerator can, in my opinion, indefinitely. Mine is for a year and still not sour, not dry. The same strong and flavorful!*
In warm water 50g. diluted with salt, sugar and molasses (a dark honey). Mix the refreshed sourdough 150g., all welding, rye flour 250g., flour second grade** 75g water. Knead for 8-10 min, Sticky and plastic dough until smooth. If the dough is very thick, add some water to make it not dry.
Grease a bowl with oil, the dough is roughly formed ball and put in a bowl. Tighten with cling film and heat for 2-4 hours. doubled in size.
Loaf pan greased with fat (or grain emulsion***), we shift the dough in it, a wet hand to smooth out the corners and stamped to expel extra air. Under the foil and heat for another couple of hours.
Included to warm up the oven to 220град. with a bowl in it for a couple. And coming up, the dough is wetted from the top with water, sprinkle with whole coriander. On top, moisten with a little water so the seeds stick to the bread.
Bake the bread in a preheated 220град. the first 15-20min with steam, then reduce the temperature to 200град. and Topcem to 60 65мин. First slightly cool the bread in the form. Grease the top glamour mash of flour and starch. Then put the bread on the grill, ecutives towel and leave to Mature for 10-12h.
Our chic Borodino ready!
*If you want more sour bread, you can acidify our welding:when it has cooled, after saccharification, add the sourdough at room temperature and leave wrapped in the warmth for 3-4h. Then proceed with a prescription.
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