2022年11月26日

越来越顺手的borodinsky bread，记录一下

ref：https://www.chainbaker.com/borodinsky/

For the preferment –
60g (2.1oz) wholemeal rye flour
60g (2.1oz) water
Tiny pinch of yeast

For the scald –
120g (4.2oz) wholemeal rye flour
30g (1oz) malted rye
8g (0.3oz) crushed caraway seeds
8g (0.3oz) crushed coriander seeds
180g (6.3oz) boiling water

For the main dough –
120g (4.2oz) white flour
120g (4.2oz) rye flour
25g (0.9oz) malt syrup or molasses
3g (0.1oz) instant dry yeast or 3.6g (0.12oz) active dry yeast 9g (0.32oz) fresh yeast
8g (0.3oz) salt
6g (0.2oz) cocoa powder
100g (3.5oz) water

To finish the loaf –
Whole caraway seeds
Whole coriander seeds
Vegetable oil

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Make the scald and preferment, leave for around 12 hours;
Add water, yeast, salt, cocoa powder, and syrup; then preferment; the scald; then white flour; then the rye flour.
Bulk ferment ~2-3 hr, with one fold;
Shape & final proof ~1-1.5 hr;
200C (390F)  50 minutes;
Spray it with water all over, another 5 minutes

2022-11-26