Borodinsky Bread Russian Rye Bread Recipe Feed Your Sole Mix well for around 2 minutes. grease a loaf tin (around 18cm x 8cm x 6cm or 7 in x 3.5 in x 3 in) and then line with baking paper. dust a worktop with more rye flour and then tip the dough onto it. roll it into the flour and shape into a loaf type form and place in the tin. dust with some more flour. Remove your bread from the pan and place it on a cooling rack when ready. prepare a mixture of about 5 g (0.18 oz) of potato starch and 50 ml water. combine starch and cold water in a small pan until dissolved, bring to boil, mixing constantly, and turn off the heat.
Borodinsky Bread Russian Rye Bread Recipe Feed Your Sole Based on all this and the size of my bread pan, i have made some adaptations, most notably the types of flour, the amount of malt, sugar, salt, and yeast. below is my recipe and baking log for a 2.2 quart 2 liter pullman pan: starter refresh (1:4:4) starter refresh (1:4:4) recipe calls for. 56 g. Cover and leave on the side. make the preferment. in a bowl combine the water, rye flour, and a small pinch of yeast. mix well until there is no dry flour left. leave to ferment for around 12 hours. once the preferment is ready continue with the main dough. in a large bowl combine the water, yeast, salt, cocoa powder, and syrup. Traditionally russians have this with salted pork fat or herring and ice cold vodka. bake the bread at 220°c (428°f) for 20 minutes. turn down the oven to 180°c (356°f) and bake for a further 10 minutes. when the ten minutes are up, carefully remove from the moulds and bake bottom side up for another 5 minutes. Preheat the oven to 450f 230c, bake for 15 minutes. lower temperature to 410f 210c, bake for 15 minutes. lower temperature to 355f 180c and bake for 30 minutes. remove the loaf from the pan, let it completely cool off, then put it in an airtight bag for 24 hours. it will bring all the flavors together. enjoy your borodinsky rye bread.
Comments are closed.