Here I'll show again how to make Concentrated Lactic Acid Sourdough from scratch and how to bake Borodinsky bread on it just in 30 hours!
This bread has been baked using Concentrated Lactic Acid Sourdough (CLAS), for more information see:
brotgost.blogspot.com/p/clas....
Recipe of Borodinsky bread, using CLAS according to the Soviet GOST standards
I'll give recipe for 1kg of flour, but in the video i've baked from 1600g of flour, using 2 tins of 2200 ml volume each one.
Scald
Whole meal rye flour 100g
Red rye malt 50g
Boiled water 380ml
Coriander 3g
3 h. at 63-65°C
Pre-dough
CLAS (fresh) 290g
scald
whole meal rye flour 200g
fresh yeast 6g
water 60ml
fermentation 3 h at 28-29°C
Dough
pre-dough
malt extract 32g
sugar 60
whole meal rye flour 400g
first clean wheat flour 150 (or 50g wholemeal wheat and 100g all purpose)
salt 10-15g
water 50
coriander for topping 2g
Dough fermentation 1.45-2 h at 30°C.
final proof 45 minutes
Bake 10 minutes at 260°C, following by 50 min at 200°C
Total
flour 1000g
water 680ml
dough 1804g
Red rye malt is being produced just in a small number of countries,
such as Russia, Ukraine, Belarus, Baltic States, Germany may be some other.
If you leave in Europe, it makes sense to purchase red rye malt, from Germany.
I use the malt from this online store:
www.backstars.de/rund-ums-bac...
Unfortunatelly it's impossible to replace red rye malt with any brewing malt, but you can make red rye malt yourself, as I explained in this video:
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