Borodinsky Supreme -- My Bake
Recently I posted about baking the Borodinsky 1940 bread. This bake is the Borodinsky Supreme based on the recipe in a TFL post from February 2014.
Our kitchen was 72F yesterday, and the whole process took a bit longer than in the original post. Nonetheless the final result was pleasing (although I am still struggling with the gelatinization of cornstarch and did not get the glaze I was seeking). Perhaps the inclusion of molasses rather than malt extract made the taste different from the Borodinsky 1940 version, but this bread seemed a little sweeter and not as sour. I intend to bake both types of Borodinsky in the future.
Here is a view from the top.
And here is the crumb.
My wife really liked the flavor of the top crust with the coriander seeds. Although rye is a dense bread, this loaf is springy too and not at all a brick.
Comments
Nice work and nice crumb. Rye baker Borodinsky was my fave of the four kinds of all rye I tried. Mine had a balance and complexity from the fermented solod, sweetness and mild sour that I enjoyed a lot and quite frankly missed in every rye I did afterward, which seemed a little cartoonish in their flavours in comparison.
Diff spices are fun to try. For some reason coriander didn't work for me but toasted caraway really did. And sprouted, fresh-milled grain was nice, too.
Great to see you enjoying this.
I've got your 1940 recipe saved for future reference. Do you prefer this or that?
I'm taking a break from sour, dense ryes for now but the Boro is something I'd do again.
Thanks for the compliments. I do not have a preference between this one and the 1940 Borodinsky, but the latter seemed to have a sharper flavor (and by sharper I mean more of a departure from the usual taste of a wheat flour sourdough). They are both excellent breads, and working with the dough is so different from what a wheat flour dough feels like. I don't have a grain mill, so my flour still comes out of sacks. You will do a Borodinsky again sometime.
Happy baking.
Ted
Very nice Borodinsky Supreme Ted. The coriander seeds on the top look like little jewels. One of these I need to taste this bread that everyone seems to love.
Benny
You really should give one of these rye recipes a whirl. If you want details on what I did on any of them, let me know.
Happy baking.
Ted
It looks very tasty Ted. It's easy to see why Borodinsky is the favourite rye bread of so many bakers.
As regards glazes, I have found the following regime gives the absolute best appearance for rye loaves:
You will be rewarded with a beautifully glossy finish!
Lance
Thanks Lance for your complement and especially for the cornstarch glaze procedure. As it happens, I am starting a Lithuanian bread today and will bake tomorrow. That will give me a chance to try your procedure.
Happy baking.
Ted