I baked this bread for my sweet Russian doctor who could not find any "real" breads in Ann Arbor, MI. She called me the next day to say that this bread was the best Borodinsky she has ever had! Thank you!! ❤️
@FiglioBastardo
Жыл бұрын
Noiiiice! That's awesome.
@interestingtidbits2435
5 ай бұрын
Здравствуйте! Спасибо для очень хороший хлеб. Я живу в Иленойсе, и мне нравится Русская култура.
@athia37
2 жыл бұрын
I Loooove both versions ,but the soviet one I grew up with this,and if you slice it with a serrated knife very thin,and toast it (the next day) this is the ultimate food for any toppings especially fresh horseradish and thin sliced onion and kielbasa! or smoked fat back slices..or gravlox green onion and spice coarse horseradish mustard and radish slices..I just discovered you and Love your Chanel and recipes.Please keep making more videos they are Fantastic..I don't care what anyone says Russians have the best vodka,food,and HERITAGE !
@MyChilepepper
Жыл бұрын
I made this bread by making poolish starter the night before using 1/4 teaspoon dry yeast. After mixing with the main dough with 2.5 extra teaspoon yeast the next day I let it slow fermented in the fridge for 8 hours. It came out awesome, the best dark bread I’ve ever eaten even though it didn’t have coriander seeds. Thank you for showing your version.
@vaazig
2 жыл бұрын
Nice. Your version looks like the rye bread I grew up eating in Sweden, especially with the gravlax on top. Open sandwiches are the way to go for sure, higher goodness to carb ratio. 😋
@johnwalkowiak8663
2 жыл бұрын
This is indeed the best sourdough rye bread on earth! And, easy to make, a big plus!! Thanks for sharing.
@toddellner5283
2 жыл бұрын
Absolutely love Borodinsky bread. Some local bakeries make the original version. While I would like to make it myself it's so much easier to get it fresh from their ovens
@foxmcqueen872
2 жыл бұрын
I'm an Australian qualified baker. I went looking for a traditional recipe but tried yours first. It's fucking amazing! A lighter texture but it retains all the flavour. I highly recommend you try it toasted with Vegemite 😜
@linnyw1072
Жыл бұрын
Um...I am 3/4 way. Thhroiyughh this. Proc ess,,and I am wondering if you may have forgotten sugar as an. Ingredient in your sour dough recipe., I have failed to add it. And fear for the outcome of this loaf of bread
@foxmcqueen872
Жыл бұрын
@@linnyw1072 The rye flour has enough sugar in it naturally
@adambuhrer
3 жыл бұрын
i love you, you’re very funny, you made the bread that my Russian mom ate in her childhood, the recipes great, and everything’s perfect, you’ve earned a sub my guy
@sigmazero3325
Ай бұрын
Best bread I've ever baked. Thanks!
@nataliajanczak6186
3 жыл бұрын
Ur da best! 😅 tgh I don't usually listen to a films with the recipes so precisely, but ur are different. I can replay and replay them. U have a sense of humour I like 👌 good job!
@PantsDownApronsOn
3 жыл бұрын
Happy you liked it!!🔥
@janeormrod3229
Жыл бұрын
This is even more hilarious if you speak Russian! I lived 5 years in Russia and really miss Borodinsky! It is so good! I am making a sourdough starter for rye right now!. I just used discard from my regular sourdough starter to make a rye one, which I have fed with just rye flour. Wonderful recipe, as it appears, and I will post once my starter matures and I can make it!
@janeormrod3229
Жыл бұрын
"polnaya khuniya or a skazka" translates roughly, in colloquial english, to "full of sh&t or a fairy tale"
@kristineosborn4151
3 жыл бұрын
I just made your bread. This is awesome! Goes well with lox, capers and cream cheese 😍
@PantsDownApronsOn
3 жыл бұрын
Happy you enjoyed it! Even pushed the boat out and made my suggestion!Respect!🔥
@qumran4210
4 ай бұрын
Look so delicious...😮
@franciet99
Жыл бұрын
Love your humor!!!
@Victoria-nc7xf
2 жыл бұрын
"You eat that thing you gonna sink like Titanic" 🤣👍 so true but it's still my favorite
@HannaARTzink
2 жыл бұрын
I've heard of this delicious bread, will try this recipe. Tks!
@salialkaline4670
2 жыл бұрын
Great video. I like the humor in it. I’ll bake this for my Russian grandma in law and see if she loses it after knowing about the cocoa powder.
@noname18305
3 ай бұрын
Very nice 🤯
@yulstime
Жыл бұрын
Oh Lord. You made me smile the entire video! Thank you for shareing the recipe, getting all the products right now!
@WinGator1
7 ай бұрын
Baked this today. I was worried at first because my dough was a lot stiffer than what you showed in your video. Because of this, I underestimated the rise (and the size of the bresad pan). Bad choice. The rise was great and this made an awesome, massive loaf. The flavor and texture were spot on. I will definitely be making this again. Thank you for this; I wouldn't change anything.
@PantsDownApronsOn
7 ай бұрын
Glad you like it!
@grazynagracerennick3285
Жыл бұрын
Love ❤ your recipe for Borodinsky Dark Rye Bread...! I baked this bread for the first time, it turned out exactly as you said it would ! Amazingly ....Delicious...! Thank you for sharing ...Polish/Canadian
@jeffsandino5462
Жыл бұрын
The bread looks amazing and the chef is hilarious.
@PantsDownApronsOn
Жыл бұрын
Thanks! Glad you enjoy
@jeffsandino5462
Жыл бұрын
You did a great job with that video and you're gifted with a natural sense of humor. I make videos and I know how much time it takes to get them just right. I've watched a lot of cooking vids and none come close to yours brother.@@PantsDownApronsOn
@kristinadroz6210
2 жыл бұрын
Third way: toast the sliced pieces of the Borodinsky bread, rub them with some pressed garlic on one side, lay out on top on that side few smoked sprats (only the Russian type from the Russian stores) , and thin lemon slices.
@evgeniyaivashchenko7500
7 ай бұрын
I baked it 3 or 4 times already! I get better every time. At first my dough would start ripping during bulk fermentation in bread mold. And today was just lovely!!! I had to skip seeds on top of bread, they fly everywhere when I cut it!
@karliseberis2202
3 жыл бұрын
i love this guy so much
@PantsDownApronsOn
3 жыл бұрын
Good day for some love all round😘
@richardcorsillo9819
2 жыл бұрын
There is a Russian bakery in Hollywood that i go to. They have all the different regional ryes but they are always stale. Enough of them. Thank you, brother
@JCBakeit
3 жыл бұрын
Woohoo! Amazing video! Didn’t skip a second! Really deserve a subscription! I bet this is amazing! 🙏👏👏👏👏 making this ASAP! Thank you!
@pattylamb6055
Жыл бұрын
You are quite entertaining. Made my day.
@PantsDownApronsOn
Жыл бұрын
Welcome)
@birliban369
2 жыл бұрын
Love Borodin ✌ Made once a few years ago, got dark malt from my friend.... never knew isn't needed Going to try definitely, thanks !
@rightcross
Жыл бұрын
This video was awesome...
@skywillfindyou
2 ай бұрын
When you repeat multiple times how you don't care about something - it's a hint you actually do 😄
@amberfox3220
2 жыл бұрын
I have been looking for a good Borodinsky bread recipe for quite a while, and this is the 1st one to get my husband's stamp of authenticity. (No I didn't tell him about the coco!) Thank you! Truly delicious.
@sergeykuzmichev8064
Жыл бұрын
Wow this looks like an amazing take! The cocoa powder is a great touch. Once i get further along my baking course and feel more confident w dough i will definitely give it a go.
@corecto904
Жыл бұрын
Э эхпхххх когда я смотрел приготовление твоего хлеба у меня наворачивались слезы
@vitavieinc.107
3 жыл бұрын
Молодец! Самый крутой рецепт. Леккер!
@ChefVicCuisine
3 жыл бұрын
Wow! New sub here! Great recipe my fellow chef! I really enjoy how your dish turned out! Unbelievable texture on your bread! Perfect for a Lox and Bagel substitute or a nice butter spread! Well done chef! I found your channel through the KZitem Cooking Creators Community and I'm so glad I did! Hope to stay connected my friend! 😀
@PantsDownApronsOn
3 жыл бұрын
Happy you like it! Got a lox video coming out this weeks🔥
@ChefVicCuisine
3 жыл бұрын
@@PantsDownApronsOn absolutely and awesome! Can’t wait to see the next recipe from you!
@Gankzillorated
3 жыл бұрын
Ill be making this tomorrow. I need a break from my usual sourdough bread, and store-bought Borodinsky bread is all crap. Bolshoye spasibo!
@PantsDownApronsOn
3 жыл бұрын
Ne za shto. Enjoy!
@RoboR0_otr
11 ай бұрын
so nice so soft perfect with butter and caviar
@danielaramburo7648
Жыл бұрын
I love the super dense bread.
@aheartbeatific
3 жыл бұрын
This is frigging hilarious!
@eugeniebakker881
3 жыл бұрын
It looks better than pumpernikel. Nice Job. You have convinced me I can give it a go.
@PantsDownApronsOn
3 жыл бұрын
Do it! Piece a cake
@sherrys.2259
11 ай бұрын
Yum...
@rainerrain9689
Жыл бұрын
Thank you so much !
@mariasearle3508
10 ай бұрын
I love black bread. Thank you:)
@AlexTrull
2 жыл бұрын
lekker boet. smaaklik broed.
@Diego-gz1pl
3 жыл бұрын
wow looks soooo good! i need to do this bread! have a good one!
@PantsDownApronsOn
3 жыл бұрын
Looking forward to seeing the results bro🔥
@Diego-gz1pl
3 жыл бұрын
@@PantsDownApronsOn for sure, if i pull a good one im tagging you on insta! by the way, nice smiley you draw lol
@yvs707
Жыл бұрын
"Around the outside, around the outside" - Slim Shady teaching you about backing.
@FutureCommentary1
2 жыл бұрын
5:49 Oh you did it! Lol. I can't watch a food video without adding "around the outside, around the outside" in my head.
@PantsDownApronsOn
2 жыл бұрын
True)
@kellyroup6665
2 жыл бұрын
Very nice! I still prefer the original tougher, denser version but most people now days can't seem to find the strength to work their way through a real slice of bread. Lol P.S. To me the cocoa is just fine. It adds a deep rich flavor.
@ahimsa79
Жыл бұрын
Thanks
@PantsDownApronsOn
Жыл бұрын
Welcome
@thanhato7308
2 жыл бұрын
Ur vid littttt! Luv it
@zacharymuniz2782
3 жыл бұрын
This quality doesnt deserve this little views tf?
@starkhorn2626
3 жыл бұрын
nice one
@michellebarnes7640
6 ай бұрын
Baking this but with oatmeal stout instead of water. Love your vid, but not sure I want to see Richard in action! 😂
@swalters9772
2 жыл бұрын
I'm gonna try this! *_*
@HealthyDisrespectforAuthority
Жыл бұрын
Your flavor of sarcasm is delicious.. and the bread is great too. My, piss off the purists, addition is "melted" onions. In cast iron, butter/salt/nutmeg, on low for an hour or so, covered the first 45 - folded in second to last rise. Fantastic toasted.
@PantsDownApronsOn
Жыл бұрын
Thats sounds great 👍
@uponmyword
6 ай бұрын
Try it with truffle butter. You will scream with joy
@patriciamuggli5071
Жыл бұрын
In the video you say to bake the bread for 20 minutes and then turn the oven down and bake for 1 hour more if it's in one big pan, but in the written instructions it says to bake 20 minutes, then turn the oven down and bake 10 more minutes...quite a difference! I used one big (pullman) pan, cooked the bread at high temperature for 20 minutes, then turned the oven down and baked for 20 more. Then 10-12 minutes more until the internal temperature was 194. Fantastic bread recipe, but I think the bake times need adjusting.
@PantsDownApronsOn
Жыл бұрын
Glad you liked it! Yes the shorter time is just for the smaller tins I use in the written recipe as I made that before I even had a KZitem channel. In the video I use a larger tin. But yes the small tins take about twice as long and it also depends on the dimensions of the tins used. I mainly provide the temperature it needs to reach because of the various variables like tin size, dough temperature at start and how each oven handles heat. Hope that helps! Enjoy the bread and thanks for your helpful comment!
@acuraintegra101
2 жыл бұрын
I'm going to make the Soviet one because Im not putting coco into my kvass(квас)😱 thanks so much for this living here in America i can't get good black bread for my kvass let alone buy kvass in the stores so i have to make it all from scratch but damn is it good and worth the wait. I also make beet kvass as well. These drinks are healthy for you and so delicious. Live kvass for life.
@firstandlastname6601
11 ай бұрын
It's nice just dipped in cream
@kadeoldham2667
7 ай бұрын
👌
@elenasbread
11 ай бұрын
Well, Borodinsky bread is an iconic Soviet-Rusian bread and it is difficult to make. I uppreciate our effort in making this bread, but its not Borodinsky that you made. I am a Russian baker and in your recipe you are missing one of the central parts - making the rye scald. Borodinsky belongs to the group of breads that are called scalded rye bread and they are 4 stage breads which means: 1) pre-ferment (sourdough), 2) rye scald, 3) fermented scald and 4) dough. So missing just one step of the process would result in missing the Borodinsky. You cannot make Borosinsky better as you say in your title because its already absolutety perfect. One just need to follow the process to the tee. No hard feelings, I appreciate your effort.
@PantsDownApronsOn
11 ай бұрын
Cool bro, actually got the classic down in the description though..
@elenasbread
11 ай бұрын
@@PantsDownApronsOn the ingredients are corrects, but the process is not, unfortunately. Borodinsky is a 4 stage scalded rye bread, and your recipe has only 2 stages.
@franciet99
Жыл бұрын
I love it but dropped it on my foot. Owwwww! 😢
@ezraaguilar1463
2 жыл бұрын
One of the only reasons I still use KZitem. Your the best man! I have a bunch of questions but mainly.. with out a starter how would you proceed? I was the 10g you used to suggest below the video but I believe it was removed. Any guidance would be greatly appreciated спасибо!
@PantsDownApronsOn
2 жыл бұрын
Sooo happy! For people like you i still create! I have a yeasted recipe in the description. If you use instagram I can help you in real time-ish and you can throw all the questions at me and i would answer them asap. This recipe is not 100% traditional but it makes a bread that has all the flavour but a lighter texture. The traditional is also in description but it does come with an ice berg.)
@linnyw1072
Жыл бұрын
I love your show...can this recipe be used to make black bread buns?
@PantsDownApronsOn
Жыл бұрын
You would have to up the flour content so the dough holds together better
@joannamcdee9061
2 жыл бұрын
Oh Sir. I have been looking for this recipe for over 60 YEARS! My father use to bring it home warm from our Polish Baker. But PLEASE HELP! I cannot find your recipe for this black bread made with yeast on your website! I’m anxious to make it . Please let me know where it is. I’m looking forward to your other recipes too. Thank you for making my year!
@PantsDownApronsOn
2 жыл бұрын
Look in the description of the KZitem video. Right at the bottom along with the old soviet version.
@kathrynmcmorrow7170
2 жыл бұрын
@@PantsDownApronsOn Thanks for including all 3. I am trying the old Soviet recipe as I write. Love good rye bread!
@gimme0dis0junk0mail
10 ай бұрын
Dayum. I fell down this delicious rabbit hole looking for kvass recipes. I just had a bunch of leftover pears I didn't know what to do with. Now I'm looking to bake some caraway seed rye bread
@BazookaDoe
8 ай бұрын
I just did fell down the same exact rabbit hole lol
@whispersiren
11 күн бұрын
Is this the same as Cherniy Hleb?
@onezerozero1001
3 жыл бұрын
fuck that looks good
@kevinu.k.7042
Жыл бұрын
Brilliant re. Novichok salt! Had me laughing a lot. You don't say if you are using a fan oven or not. Great video thanks - subscribed.
@PantsDownApronsOn
Жыл бұрын
Welcome! It works both ways. Non fan maybe even a bit better🍻
@kevinu.k.7042
Жыл бұрын
@@PantsDownApronsOn Thanks 👍
@danielaramburo7648
Жыл бұрын
You change the classic recipe!!!!! I’m calling the KGB to tell them!!!!
@PantsDownApronsOn
Жыл бұрын
Do it! You need the number?)
@danielaramburo7648
Жыл бұрын
@@PantsDownApronsOn all I will say is: if you coffee suddenly taste funny, I hope it’s fast and painless. Joke
@PantsDownApronsOn
Жыл бұрын
)))) That funny. However I think I won’t notice because my coffee taste funny most of the time🤷♂️
@Ratgirlfun
25 күн бұрын
Can this be made as a round loaf instead of using a bread pan?
@PantsDownApronsOn
25 күн бұрын
You would have to add more flour to it so the hydration is around 65%. Otherwise it won’t hold its shape very well. If you don’t have a loaf tin bake it in a frying pan or a sauce pan to support the loaf.
@larisashiganyan5720
11 ай бұрын
Borodinsky bread is the best! Russia❤
@therainbowram3336
10 күн бұрын
Do we keep the water in there the whole time?
@PantsDownApronsOn
10 күн бұрын
10-15 minutes then remove
@2104T34
8 ай бұрын
I thought that кака-powder was for кака-cola exclusively 🤔😂
@evgeniyaivashchenko7500
11 ай бұрын
Just getting it out of the oven! Can’t wait to try! How do I know if it’s overproofed during bill fermentation? In my 3 hours it increased sooo much. And when I shaped it and placed in container, it kept breaking at the top while rising. Does it mean it was overproofed?
@scottknost1618
3 жыл бұрын
great video. Funny and informative! For the yeasted version could I still sub cocoa powder for the malted rye? I’ve made the sourdough version for my Russian wife and her friends 3 times now to rave review so I figured I would try the yeasted version for comparison.
@PantsDownApronsOn
3 жыл бұрын
That’s dedication and extremely brave! Yeah of course! Let me which one you prefer!
@jimmie-faybeal508
2 жыл бұрын
Dear Sir I too cannot find your list of ingredients. I checked at the bottom of this page and the recipe has vanished. Please direct me. Thank you. Jimmìe-Fay. Beäl
@PantsDownApronsOn
2 жыл бұрын
It’s there) Also a link to the written recipe.
@jimmie-faybeal508
2 жыл бұрын
@@PantsDownApronsOn Thank you very much! It just mysteriously surfaced. I am pleased to have it! JF Beal
@barnoturgunboyeva1400
2 жыл бұрын
🔥🔥🔥
@matenagy9244
9 ай бұрын
I don't have a thermometer and baked the whole bread for an hour, and the middle was raw. Should I just bake for more minutes? Otherwise, most of the bread was amazing.
@PantsDownApronsOn
9 ай бұрын
Bake it longer. Ovens differ so might take more or less time. If you don’t have a thermometer use the wooden skewer test. Like for baking cake. Stick it into the middle. If it’s still coming out wet then bake it for longer.
@matenagy9244
9 ай бұрын
@@PantsDownApronsOn I appreciate your reply! I’ll try it in a couple of days again. Спасибо :)
@truthseeker924
2 жыл бұрын
Russian bread is the best
@JoannaHolbrook
6 ай бұрын
Where's the recipe showing the amounts of the ingredients???
@PantsDownApronsOn
6 ай бұрын
Full written recipe link to my website in the description.
@pleaseleavemealone5234
3 жыл бұрын
bra raak maaaeerr :)))
@PantsDownApronsOn
3 жыл бұрын
Goeie angles)
@HaTran-fi8cw
3 ай бұрын
Can the sourdough starter be replaced with instant yeast? I tried to raise my own sourdough but unsuccessful. Really wish that it won't deter me from making this recipe
@PantsDownApronsOn
3 ай бұрын
There’s an instant yeast recipe in description
@HaTran-fi8cw
3 ай бұрын
Thank you for such a quick response ☺️
@debbybrady1246
Жыл бұрын
Wow
@adamchurvis1
Жыл бұрын
Why not grind the coriander seeds with the caraway seeds?
@PantsDownApronsOn
Жыл бұрын
You can if you want. It’s a personal preference to sit well with the old tale of it representing shot from the guns used in the Napoleonic wars. If you do grind it use half what’s called for.
@adamchurvis1
Жыл бұрын
@@PantsDownApronsOn Yes, all that extra surface area equals WAY more of those flavor compounds hitting the taste buds. By the way, did you know that the entire flavor and scent of Froot Loops cereal is just the essential oil of coriander seeds?
@PantsDownApronsOn
Жыл бұрын
That’s new to me)))))) Don’t tell anyone though
@bdcher01
Жыл бұрын
Charle, my wife loves this bread except for the "sour" part of it. Could you please let me know how to modify the recipe to use dry yeast instead of the starter? Thanks!
@bdcher01
Жыл бұрын
Oh, you already did. Thanks!
@grazynagracerennick3285
11 ай бұрын
Question: Can Preferment Rest for 24 Hours at room temperature??? or should be put in fridge after 12 hours to slow down fermentation ???
@PantsDownApronsOn
11 ай бұрын
8 hours room temp is ok. Otherwise fridge
@grazynagracerennick3285
11 ай бұрын
@@PantsDownApronsOn Thank you very much for your quick reply… I love this recipe 🍞
@PantsDownApronsOn
11 ай бұрын
Welcome!
@CM-sy3to
Жыл бұрын
Does anyone have the recipe with the wild cherry pits ground up in it?
@PantsDownApronsOn
Жыл бұрын
Sure but it might not have the desired outcome
@4Nora_life
Жыл бұрын
Hey there it looks amazing!!! Thank you for the recipe- if I want to bake it in the morning can I let the final dough stay in the fridge for the night? Or it might overproof? Thank you
@PantsDownApronsOn
Жыл бұрын
Yes it should be fine up to about 9 hours in the fridge. Keep an eye though. Rye, sourdough and all that free glucose in there can easily go over. Depends on many factors but most important in this case is dough temp when you put it into fridge, how hungry your starter, and fridge temp. So, considering that you want to bake in the morning. Keep the dough on the cooler side when making it. Make sure the fridge is not overcrowded and your starter is nice, fresh, and bubbly.
@4Nora_life
Жыл бұрын
@@PantsDownApronsOn thank you much appreciated
@4Nora_life
Жыл бұрын
@@PantsDownApronsOn Wow there is no words to describe. It came out insanelyyyyy good. Thank you once again.
@ronitbaharav9546
2 жыл бұрын
What can I use instead of molasses? I am diabetic.
@RavinDave-theOriginal
Жыл бұрын
Get to work on a bread machine version! This would be STELLAR for Reuben Sandwiches.
@matthewmillis5141
Жыл бұрын
I just found the malt but then realized that your recipe doesn’t even use it. Would it add anything to put it in? If so, do I remove amount of the other flours or add more water? Should I just leave it out? Love the video. Great content!
@PantsDownApronsOn
Жыл бұрын
Replace the regular rye with malted rye👍
@matthewmillis5141
Жыл бұрын
@@PantsDownApronsOn thank you sir
@bdcher01
Жыл бұрын
Charlé, could this work with rye-only? What is the purpose of using a mixture of flour types for this recipe? I asked a similar question in the rye starter video, but here I'm curious about this specific bread. Thanks!
@PantsDownApronsOn
Жыл бұрын
If you only use rye you would not have much gluten to hold air that the yeast produces. You could get around that by using a bit of xanthan gum like folks use in gluten free bread, but it’s best if you use a mix of flours for the proper texture.
@bdcher01
Жыл бұрын
@@PantsDownApronsOn Thanks!
@HuxleysShaggyDog
2 жыл бұрын
Does the cocoa work with the yeasted recipe?
@PantsDownApronsOn
2 жыл бұрын
Like a charm
@HuxleysShaggyDog
2 жыл бұрын
@@PantsDownApronsOn Thank you!
@paulblichmann2791
Жыл бұрын
You used all this fancy Metric and fancy chefy pan, yet it came out to a very standard 1.5 lb of flours. Use 1.5 lb bread pan. That's right bread pans are still classified in Customary. 🇺🇲🇺🇲🇺🇸
@PantsDownApronsOn
Жыл бұрын
Just finished an event and one of the waiters is a biker. He tells me whenever he burns himself on the exhaust he puts toothpaste on it. Today I learned two things I’ll never use.
@abbymueller5200
2 жыл бұрын
Our pans here in the U.S. are 4.5” x 8.5” or 5.25”x 9.25”, both of which seem a bit small for this recipe. Recommendations on where to get a bread pan the size I need? Also, what size container do I need for this starter?
@PantsDownApronsOn
2 жыл бұрын
amzn.to/3ffLCkb this is the one I use
@breezypeasy5486
2 жыл бұрын
If using the yeasted recipe, what step do I start on? Do I still do the pre-ferment? Thank you!
@PantsDownApronsOn
2 жыл бұрын
No just throw it all together. Dry yeast or fresh yeast don’t care.
@bungei91
2 жыл бұрын
Can you do a video on how to make the Soviet style rye bread? Also I love the video. I am confused why do you put coco power into the bread ? Texture wise how and why is Soviet style bread so dense ?
@kathrynmcmorrow7170
2 жыл бұрын
The Soviet recipe has mostly rye flour in it. So it's heavier because rye contains far less gluten than "majority wheat flour" rye bread.
@kathrynmcmorrow7170
2 жыл бұрын
I just finished making the Soviet style recipe, and I honestly gotta say it's super LIGHTWEIGHT, fluffy, and delicious! I made it into 5 smallish loaves in ungreased non-stick pans and only baked at 375F° with a pan of water for an hour. I needed the sticky dough with a mixer and dough hook. Then just let it rise at warm room temperature twice, and a final pan rise, which took as little as 4 hours. I didn't have the rye malt so used homemade sprouted barley malt flour. It makes a nice addition to many recipes. I use 100% whole barley from Joseph's Farm in Washington State. Found them online. Best barley ever. Anyway, I love this original recipe. Didn't miss the cocoa at all. I even over-proofed the loaves, well doubled in volume, and they stayed fluffy and tender in crumb! Amazingly yummy rye bread.
@7674rt
Жыл бұрын
Hello! I followed the yeasted recipe cuz my sourdough starter is not ready yet. Even after resting for 4 hrs my dough is still too sticky compared to how yours looked like. What did I do wrong?
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