🍞 Borodinsky Bread with yeast in the oven 🍞
Today we bake bread! It will be a yeast version of the legendary Borodinsky bread. I already have a recipe for making Borodinsky bread with rye sourdough on my channel, if you haven't seen it, watch it ➫ • Легендарный Бородинский хлеб на ржаной зак... However, for many of you, the sourdough version of the bread turned out to be quite complicated, and you asked me to show you how to bake no less delicious yeast Borodinsky bread at home, familiar from childhood. Especially for you, I recalculated the recipe from sourdough to yeast, and today I give you this recipe! . It cuts perfectly, does not crumble, does not stick and does not stretch behind the knife. It has a thin, ruddy, slightly crispy crust, a soft, fine-pored, very aromatic crumb and an incomparable spicy-sweet taste, familiar from childhood. This bread is universal, it is great for first and second courses, it is delicious not only with a glass of milk, a piece of butter and a slice of cheese, but also with sweet honey, salted olives, sweet and sour spicy onion confiture, various pates, spreads, it is ideal for making sandwiches, croutons, crackers, and without it it is impossible to make the favorite sharp real bread kvass. Bake for the good and eat with appetite!
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RuTube ➫ https://rutube.ru/video/2174465bf4df1...
📝 Text version in Zen ➫ https://dzen.ru/a/aCg3QUOecm_UXNK6
Video in Zen Premium ➫ https://dzen.ru/video/watch/6827dea09...
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⏱ Timecodes:
0:00 - Introduction
0:47 - Brewing
1:41 - Dough
3:03 - Kneading and shaping the dough
7:56 - Baking bread
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✅ LIST OF INGREDIENTS:
DOUGH FOR 3 FORMS L-11:
BREWING:
• 120 g peeled rye flour
• 40 g dark fermented malt
• 375 g boiling water
DOUGH:
• All brewing
• 225 g water
• 400 g peeled rye flour
• 10 g ground coriander
• 6 g dry fast-acting yeast
DOUGH:
• All leaven
• 30 g molasses (honey, Jerusalem artichoke syrup)
• 120 g water
• 45 g sugar
• 15 g salt
• 150 g peeled rye flour
• 150 g wheat flour grades 1-2
Additionally:
• Coriander seeds
• Vegetable oil for the forms
Oven: 10-15 min. t 250°C + 45-50 min. t 200°C, top + bottom mode, no convection, no steam
Culinary thermometer with a THERMOSENSER and a remote screen.
Insert the probe into the bread to the middle 7-10 minutes before the expected end of baking.
🌡 temperature of the finished bread inside the loaf:
rye - 98 degrees
rye-wheat -97
wheat - 96
baked goods 95 and sometimes lower.
✅ TABLE OF BREAD FORMS SIZES - https://t.me/dinarecipes/633
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✅ INGREDIENTS:
WELDING:
• 120 g of rye flaked flour
• 40 g of dark fermented malt
375 g of boiling water
SOURDOUGH:
• All welding
• 225 g of water
• 400 g of rye flaked flour
• 10 g of ground coriander
• 6 g of dry fast-acting yeast
dough:
•All sourdough
• 30 g of molasses (honey, jerusalem artichoke syrup)
• 120 g of water
• 45 g of sugar
• 15 g of salt
• 150 g of rye flour
• 150 g of wheat flour 1-2 grades
Additionally:
• Coriander seeds
• Vegetable oil for molds
Oven temperature: 10-15 min. t 250°C + 45-50 min. t 200°C, top + bottom mode, no convection, no steam
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🙏If you find a mistake in the translation - please write about it in the comments!
🙏If you see a mistake in the translation - please write!
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Dina
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