Borodinsky using the Auerman Process
Borodinsky using the Auerman Process
Late last week a package arrived for me in the post from Faith, who posts here at TFL. She had been on a visit to Russia and brought back a tub of Red Rye Malt for both Daisy_A and one for me.
My wife, Alison went out of her way yesterday to buy some Blackstrap Molasses for me to enable me to bake a Borodinsky loaf today.
Here is the detail and formula.
Rye Sour build:
Day/Time | Stock | D Rye | Water | TOTAL |
Monday 08:00 | 64 | 300 | 500 | 864 |
Material/Stage | Formula [% of flour] | Recipe [grams] |
1a] Rye Sourdough |
|
|
Bacheldre Organic Dark Rye Flour | 30 | 300 |
Water | 50 | 500 |
TOTAL | 80 | 800 |
|
|
|
1b] “Scald” |
|
|
Bacheldre Organic Dark Rye Flour | 15 | 150 |
Red Rye Malt | 5 | 50 |
Blackstrap Molasses | 6 | 60 |
Crushed Coriander Seeds | 1 | 10 |
Boiling Water | 35 | 350 |
TOTAL | 62 | 620 |
|
|
|
2. “Sponge” |
|
|
Rye Sourdough [from 1a] | 80 | 800 |
“Scald” [from 1b] | 62 | 620 |
TOTAL | 142 | 1420 |
|
|
|
3. Final Paste |
|
|
“Sponge” [from 2] | 142 | 1420 |
Bacheldre Organic Dark Rye Flour | 25 | 250 |
Marriage’s Organic Strong White flour | 25 | 250 |
Salt | 1.2 | 12 |
TOTAL | 193.2 | 1932 |
|
|
|
% pre-fermented flour | 30 + 20 = 50 | - |
% overall hydration | 85 | - |
% wholegrain flour | 75 | - |
FACTOR | 10 | - |
Method:
- Build the sourdough as described above. Make the “scald” as follows: crush the coriander and add it to the red rye malt and dark rye flour. Weigh the molasses into a pan, add water and bring to a rolling boil. Tip this onto the flour mix, and add any extra boiling water if there is evaporation. Stir well to ensure full gelatinisation. Cover and cool.
- Once sufficiently cool, add the scald to the sour to make the sponge. Cover and leave to ferment for 6 hours.
- For the final paste combine the sponge with remaining flour and the salt, mix with the paddle beater in an upright machine, 2 minutes on first speed and 2 minutes on second speed. Scrape down the bowl to ensure thorough mixing.
- Bulk proof for 1 hour with DDT at 25 - 27°C.
- Shape into a large Pullman Pan, prepared with lining of butter and coating of rye flour. Smooth off and top with freshly crushed Coriander seeds.
- Final proof for just 1 hour at 27°C, then bake.
- Pre-heat the oven to 280°C. Load the pan, apply steam, and turn the oven down to 100°C. Keep a supply of steam in the oven and bake for a total of 4½ hours.
- Cool on wires; wrap in linen and leave 24 hours before cutting into the bread.
CHOCOLATE, dark chocolate!
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[2]
[3]
Alison’s massage therapist left half an hour ago, and bought half of this loaf. I’m celebrating as it means I got to capture a crumb shot, and to taste a lovely thin slice too, all on its own. Sourness and bitterness, but also just enough sweetness too from the malt. It’s dark, dark like chocolate, and the spicy coriander is very pronounced …Taste!
All good wishes
Andy