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Borodinsky Supreme -- My Bake

WatertownNewbie's picture
WatertownNewbie

Borodinsky Supreme -- My Bake

Recently I posted about baking the Borodinsky 1940 bread.  This bake is the Borodinsky Supreme based on the recipe in a TFL post from February 2014.

Our kitchen was 72F yesterday, and the whole process took a bit longer than in the original post.  Nonetheless the final result was pleasing (although I am still struggling with the gelatinization of cornstarch and did not get the glaze I was seeking).  Perhaps the inclusion of molasses rather than malt extract made the taste different from the Borodinsky 1940 version, but this bread seemed a little sweeter and not as sour.  I intend to bake both types of Borodinsky in the future.

Here is a view from the top.

And here is the crumb.

My wife really liked the flavor of the top crust with the coriander seeds.  Although rye is a dense bread, this loaf is springy too and not at all a brick.

Comments

happycat's picture
happycat

Nice work and nice crumb. Rye baker Borodinsky was my fave of the four kinds of all rye I tried. Mine had a balance and complexity from the fermented solod, sweetness and mild sour that I enjoyed a lot and quite frankly missed in every rye I did afterward, which seemed a little cartoonish in their flavours in comparison.

Diff spices are fun to try. For some reason coriander didn't work for me but toasted caraway really did. And sprouted, fresh-milled grain was nice, too.

Great to see you enjoying this.

I've got your 1940 recipe saved for future reference. Do you prefer this or that?

I'm taking a break from sour, dense ryes for now but the Boro is something I'd do again.

WatertownNewbie's picture
WatertownNewbie

Thanks for the compliments.  I do not have a preference between this one and the 1940 Borodinsky, but the latter seemed to have a sharper flavor (and by sharper I mean more of a departure from the usual taste of a wheat flour sourdough).  They are both excellent breads, and working with the dough is so different from what a wheat flour dough feels like.  I don't have a grain mill, so my flour still comes out of sacks.  You will do a Borodinsky again sometime.

Happy baking.

Ted

Benito's picture
Benito

Very nice Borodinsky Supreme Ted.  The coriander seeds on the top look like little jewels.  One of these I need to taste this bread that everyone seems to love.  

Benny

WatertownNewbie's picture
WatertownNewbie

You really should give one of these rye recipes a whirl.  If you want details on what I did on any of them, let me know.

Happy baking.

Ted

albacore's picture
albacore

It looks very tasty Ted. It's easy to see why Borodinsky is the favourite rye bread of so many bakers.

As regards glazes, I have found the following regime gives the absolute best appearance for rye loaves:

  • make a paste of 1tbs AP flour and 50ml cold water. Brush the loaf with this just prior to baking
  • make a paste of 1 tspn corn or potato starch with a little cold water. Add in 125ml boiling water with stirring. The mixture should be clear coloured and moderately thick. If not it needs further heating in a pan or the Tinger.
  • Cool somewhat
  • At the end of baking, brush the baked loaf with this paste and put back in the oven for 5 mins.
  • Remove and coat once more with the starch paste

You will be rewarded with a beautifully glossy finish! 

 

Lance

WatertownNewbie's picture
WatertownNewbie

Thanks Lance for your complement and especially for the cornstarch glaze procedure.  As it happens, I am starting a Lithuanian bread today and will bake tomorrow.  That will give me a chance to try your procedure.

Happy baking.

Ted