The Fresh Loaf

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Translation of Auerman's Borodinsky Recipe and some questions about it.

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rff000's picture
rff000

Translation of Auerman's Borodinsky Recipe and some questions about it.

Here's a recent translation I made of Auerman's Borodinsky recipe, in case it's of use or interest to anyone. You can find the original at https://www.slashtmp.iu.edu/public/download.php?FILE=feldstei/95081siBxp8


Auerman's Borodinsky Recipe
For a loaf weighing between .5 and 1 kg:


Ingredients
Rye flour (95% extraction)--------80
Wheat flour (85% extraction)------15
Red rye malt---------------------- 5
Salt------------------------------ 1
Yeast----------------------------- 0.1
Sugar----------------------------- 6
Syrup----------------------------- 4
Vegetable oil--------------------- 0.05
Coriander------------------------- 0.5
Potato flour---------------------- 0.2
Total----------------------------111.85


3-Stage Process: Scald-Sponge-Dough


1. Scald
Rye flour--------------25 kg
Malt------------------- 5
Coriander-------------- 0.5
Water---------------65-68 liters
Preparation of scald: mix malt and coriander into 7-8 liters of cold water, add flour, mix and pour in 55-60 liters of boiling water, mixing constantly. In 2-2.5 hours mix the scald again for several minutes and cool to 35 C.


2. Sponge:
Scald--------------------All
Sour-------------------  15-17 kg
Yeast--------------------    0.1 kg
Thoroughly mix the sour into the cooled scald and then let it ferment
for around 4 hours. Note: older, mature dough is used as the sour. Or the following mixture can be made:



Mature dough------------------ 5 kg
Rye flour--------------------- 5 kg
Water------------------------5-7 kg
This sour should ferment for around 5 hours at 27-29 C.
(Translator's note: the sour has a hydration of 100-140.)


3. Dough
Sponge------------------------All
Salt-------------------------  1 kg
Sugar------------------------  6 kg
Syrup------------------------  4 kg
Rye flour (95 extraction)-----55 kg
Wheat flour (85 extraction)---15 kg


Dough temperature should be 30 C and after 10-30 minutes it can be formed into loaves. Loaves are elongated and smoothed with wet hands, then placed on boards that have been sprinkled with flour and left to stand for 15-20 minutes.


After standing and before going into the oven, the loaves are coated with a wheat flour and water mixture and sprinkled with coriander. The loaves are first put in a 320-350 C. oven for 4-6 minutes and are finished up at 240-250 C. The surface is made shiny by coating with a starch mixture.


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Aside from the use of a tiny amount of yeast, which I just omit, two things bother me about this recipe:


1. One quarter of the flour is put into the scald (zavarka). Others (e.g. Royter) only use 16% or less. What is optimal?


2. After forming the loaves, they are put into the oven after only 20 minutes. That sounds like too short a time.


Ron

suave's picture
suave

edit

jjneitling's picture
jjneitling

Whoa!  Is this guy cooking for an army???

rff000's picture
rff000

The 100 kg total of flour is just handy. You can divide by 100 and wind up with one kg, etc. In the US, they also give recipes in terms of 10 or 100 units.

dmsnyder's picture
dmsnyder

Hi, Ron.


When I went to the site in your link, one of my utilities stopped me with a warning that the site "may contain malware."


I'm not saying it does, but I thought you should know.


David

rff000's picture
rff000

I know the guy who owns it. Sometimes it's been OK in the past few days, but other times I did get the warning too. I'll have to let him know.


I just accessed the page and it was OK. I made a PDF out of it, and uploaded it here, if you want a safe copy:


https://www.slashtmp.iu.edu/public/download.php?FILE=feldstei/95081siBxp8


I went ahead and put the safe copy where the other one originally was, to avoid anyone having problems.


Ron