Borodinsky

See below for recipe

Borodinsky bread is a dark brown sourdough rye bread from Russia.

Borodinsky – Recipe

Adapted by ALLA MISHINA

Ingredients

Starter (Preferment)

• 22 g 100% rye starter
• 110 g water
• 110 g medium rye flour

Scald (Mash)

• 40 g fermented rye malt
• 15 g medium rye flour
• 160 g boiling water (+100°C)
• 4 g ground coriander (or caraway)
• 5 g white unfermented malt (or rye flour if not available)

Final Dough

• 250 g water
• 200 g rye starter (from above)
• 200 g scald (all of it)
• 280 g medium rye flour
• 90 g wheat flour (bread or all-purpose)
• 35 g honey or sugar
• 10 g salt
• Coriander seeds for topping

Instructions

Starter (Preferment)

1. Mix the starter, water, and flour.
2. Leave to ferment for 10–12 hours at room temperature (24–26°C).

Scald (Mash)

1. Mix the flour, fermented malt, and coriander.
2. Pour over with boiling water, stir well, and then add the unfermented malt (or rye flour).
3. Stir again and leave in a covered non-plastic container for at least 2–3 hours.
4. Ideally, keep it in the oven at 62–65°C, or in a thermos overnight. At room temperature, the scald can safely stand for up to 12 hours; afterwards, refrigerate or use immediately.

Final Dough

1. In a mixer — add ingredients in the order listed:
   • 250 g water
   • 200 g rye starter (from above)
   • 200 g scald (all of it from above)
   • 280 g medium rye flour
   • 90 g wheat flour (bread or all-purpose)
   • 35 g honey or sugar
   • 10 g salt
   • Coriander seeds for topping
2. Mix for 10–15 minutes on low speed using a paddle or dough hook.
3. By hand — add all ingredients except 50 g of the water. Knead the dough for 8–10 minutes using your fist, dipping it occasionally into the reserved water to gradually incorporate it.
4. Cover the dough and let it ferment for 2.5–3 hours at 28–35°C.

Shaping and Proofing

1. After fermentation, divide the dough into 400–800 g pieces (depending on your baking tins).
2. Shape the loaves “through water” (with wet hands) and place them into greased tins (use butter, vegetable oil, or baking spray).
3. Sprinkle coriander on top.
4. Let proof for 60–70 minutes at 24–28°C, until increased in volume by about 1.5× and small “craters” appear on the surface.

Baking

1. Bake at 250°C with steam for 10 minutes, then 40–45 minutes at 180–190°C with convection.
2. After baking, remove the loaves from the tins and cool completely on a wire rack.

Note for new baking tins:

If using new tins, mix flour and vegetable oil in a 1:1 ratio to grease them. This prevents the bread from sticking to the sides. However, butter works even better.

For more recipes, visit www.worldchefs.org/news.