Бородинский бездрожжевой хлеб

The most famous russian dark bread "Borodinsky", according to the recipe from 1988. The same recipe is used nowadays. Recipe for 1400g flour, 3 baking pans 1300ml each one ===Sourdough variant 1, this method of refreshing allows you to bake this bread without adding bakers yeast=== Sourdough I (prepared on the day 1) starter (hydration 150%, 10g flour/15ml water) 25g whole-grain rye flour 30g water (50°C if starter T 4-6°C) 25 ml total:80g hydration 100% time 5h T. 26-27°C Sourdough II (prepared during the night) sourdough I 13g whole-grain rye flour 51g water (T 35°C) 40ml total 104g hydration 80% Time 8-9h T. 27-28°C Sourdough III (prepared on the day 2) sourdough II (whole) 104g whole-grain rye flour 115g water (T 35°C) 75ml total 294g hydration 70% Time 4h T. 27-28°C 238g is used for backing, 56g can be mixed with 28ml water and used for the next time ===Sourdough variant 2, this method of refreshing has 2 steps and requires bakers yeast=== Sourdough I starter (hydration 100%) 5g whole-grain rye flour 50g water 39 ml hydration 80% time 16h T. 26-27°C Sourdough II sourdough I whole-grain rye flour 100g water 65ml fresh yeast 1,5g total 260g hydration 70% Time 4-4,5h T. 27-28°C 238g is used for backing Scald whole-grain rye flour 210g rye red malt flour 70g ground coriander 4.2g water 100°C 700ml prepaired 5 hours at 63-65°C put 20g of flour aside mix all components with water T 100°C. then add 20g flour and stir again keep warm 5 hours at 63-65°C after 3h stir the scald at the end cool down to 35°C Pre-Dough sourdough 238g scald whole-grain rye flour 490g 4h at 28-29°C Dough pre-dough malt extract 45g sugar 84g salt 14-21g(depending on salt intensivity, take 21 for sure. *in russia for this bread used 1g salt for 100g flour. It can be too less with your kind of salt) water T 50°C 182ml whole-grain rye flour 280g very strong or hard/first clear wheat flour 210g coriander to strew 2,8g hydration 70% fermentation 90 min at 29-30°C. last rising 45-60min. Baking 10 min at 260, then 50 min at 200°C Total flour 1400g Total whater 980ml Grandtotal 2545g 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: https://www.backstars.de/rund-ums-bac... Unfortunately 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:    • Ржаной ферментированный солод   More recipes in english here:   • Bread recipes (english subtitles)