Borodinskiy bread Auermann

0.5k - 490 минут -

I've been looking for a recipe Borodinsky bread for the oven. This recipe I found on the vast expanses of the Internet. I liked it very much. And now, I want to present it to you.

Ingredients for Borodinskiy bread Auermann

Step by step instruction of cooking Borodinskiy bread Auermann

Шаг 1

First prepare the Brew. Take 25g. red malt, 2.5 g coriander ground 40 ml of warm water. Stir and leave for 30 minutes.

Шаг 2

Take 125g. rye flour and make it 300 ml. of boiling water. Mix well. Mix rye welding with Salado-coriander mix and leave for 2 hours in the heat.

Шаг 3

Now prepare the sourdough. Take 75g. starter culture is added 5 g of yeast diluted in a little water, and all the welding. Mix well and leave to ferment for 4 hours.

Шаг 4

Now prepare the dough: Take the 275g. rye flour, 75g. wheat flour 2nd grade, 5 g salt, whole ripe sourdough, 30g. sugar (or honey), 20g. molasses. Knead the dough until smooth and leave to ferment for 30 minutes.

Шаг 5

Shape the bread with wet hands on a wet table and put it to rise for in a warm for 20 minutes. Lubricated with water and sprinkle with coriander (optional).

Шаг 6

Now baked. Preheat the oven to 250 grams. The recipe requires a furnace, first at a maximum temperature, then reduce to 240 degrees and bake until tender, 50-55 minutes. But! My oven works like a beast and at this temperature the bread I burn. So I did this: First, bake at 250 degrees for 5 minutes, then reduced to 200 degrees and bake another 40 minutes. Apparently it all depends on what one oven.

Шаг 7

To give bread to cool and then be sure to cut. Bon appetit.