All rye Borodinsky
This is my third time making it, the most successful yet (first one was great, but I didn't scale the dough correctly to my pans, breads were too small; second was without any malt flavouring, and a little underbaked). I simply followed the instructions in http://www.thefreshloaf.com/node/37222/borodinsky-supreme-old-school-100-rye, but scaled ingredients to two small bread tins I have (rescaled recipe here https://fgbc.dk/nrq). The only real difference is that in absence of red rye malt I just used a little barley malt extract in the scalding. I also used a little more salt and ground coriander, and way less sugar. Borodinsky I am used to in Russia is not that sweet
Baked for 55 min (with grill on for the last 5 min for deeper colour on top)
Dark, but glossy top from the wheat dough washing and then starch custard coating after baking. I also added some caraway seeds on top together with coriander seeds (didn't put any in the dough).
Dark and moist crumb.
My first try, with some Polish herring with onions. Delicious.
Comments
Very nice, I still haven’t tried a formula with mostly rye let alone fully rye, yours looks great.
Thank you Benito! It's a completely different process of baking, but in a way it's much easier, since you don't need to worry about gluten development. But you don't get the satisfaction of handling the soft pillowy dough and have to deal with a weird mud-like mess :)
Wonderful crumb and right moisture level. The open face sandwich looks tasty.
Thank you, I am very pleased with this bake! Very flavourful bread, goes well with anything.
Haven't done a Borodinsky bread in a while. Just bought some Red Rye Malt and hope to revisit it soon. Many are scared of Rye breads because it's more difficult to handle than wheat. That's what makes it easier - don't handle it. And it's very forgiving being a pan bread.
Just realized I forgot to reply to your comment after seeing your rye malt question. You are so right! The process is quite strange compared to wheat baking, but actually much more laid back with no kneading of any kind, just letting the fermentation do its job.
I believe originally Borodinsky was actually a free-standing loaf, you can just reduce the hydration by a few % and it should work. I've seen recipes on YouTube (in Russian) demonstrating it.
Low hydration and freestanding but made the mistake of placing them too close to each other. They will never have the height of course and it does make it a bit more fiddly to shape with more of a hands in approach but also fun to do. There's a very good video on it. I'll have to find it.
But the pan loaves make it an even easier less hands on approach.
Oh did they merge in the oven? That's a shame, although I suppose the taste wouldn't be affected. I haven't tried free-standing rye loafs yet, but might try one day just for sake of trying.
But next time one loaf at a time (unless you have a big oven where they can be spaced out properly).
I think you got it down now. Well done and happy baking.
Thank you! Was a very tasty and hearty bread.
Yours looks lovely, Ilya.
Paul