Chocolate Borodinsky in pieces
Some time ago I posted on a chocolate borodinsky. This was scaled to a mammoth 1.4 Kg to fill my 4x4x9 Pullman pan. That's a lot of Borodinsky particularly since certain people in my domicile eschew high ryes. (And eschew doesn't mean chew.) So what do you do if you want a bit of Borodinsky, or you are baking for other folks who love carbs, but not that many of them. One cannot piece Borodinsky loaves as you could say a pain de mie. Paste doesn't piece. A dilemma.
Cut a piece of parchment paper to width of pan. Fold in half and fold loose ends to form an upside down T. Hold vertical in pan at right division point, and then spoon in desired weight of each loaf on either side of parchment. When pan is full, smooth down each side with wet spatula. Proof and bake. As you can see above, this worked. The division wasn't quite as straight up and down as I had hoped, probably because I didn't get the exact right spot to divide the loaf. I baked this for 50 minutes, then removed from pan. The divisions simply fell apart from each other. No pulling required. I baked outside of pan for around 10 minutes longer.
Since this loaf was experimental, I decided to cut the small one right after cooling to see if there was any reason to wait 24 hours or so as I usually do. (Electric light plus flash.)
The crumb was actually fine - not gummy as I expected. And the taste was good as well. I didn't do the scald until the morning for these loaves, but I think its better done night before.
The small loaves are kind of cute.
And I think more satisfying to have a whole small loaf than a cut big one.
Update: Here is second loaf crumb- cut after 22 hours (outdoor light)
Formula and method
scaled to one 450g (dough weight) and one 700g loaf.
|Small||Medium||Large||Bake small and medium|
|Rye Sour - 167% hydration - Whole Rye|
|Chocolate Malted Rye||12||18||24||30|
|Chocolate Malted Rye||0||0||0||0|
|Feed starter to amount night before (must be frothy in the am before using)|
|Mix up scald and let rest 1 hour||1:00||8:45 AM|
|Mix starter and scald to make sponge||3:30||9:45 AM|
|Mix all then BF||1:15||1:15 PM|
|Put parchment paper in pan as boundary||0:10||2:30 PM|
|Spoon in 686g dough into one side||0:05||2:40 PM|
|Spoon 444g into the other||0:05||2:45 PM|
|Smooth down each side||2:50 PM|
|Bake with steam at 450 for 50 minutes||0:50||3:50 PM|
|Remove from pan and separate||0:05||4:40 PM|
|Bake 10 more minutes to harden||0:10||4:45 PM|
|Remove and cool||4:55 PM|
|Total prep time||8:10|
is my favorite of all the breads you make. Chocolate rye malt makes this bread so dark you want to eat it like chocolate! Nicely done. The tiny loaf is cute and just the right size to eat in one sitting:-)
But that loaf is almost a pound. Wouldn't want to eat it in one sitting. That said, it's almost gone. Yes happy baking. Thank you. -Varda
garden shots too! No garden can withstand the Summer Sun in Phoenix even thought eh salad veggie are barley hanging on and the tomatoes that get afternoon sun look pretty ragged too. A little pate maison and the Chocolate Borodinski would disappear toote suite!
I checked in the fridge but alas. I had this for lunch with smoked salmon and creamcheese. Truly delicious. I love gardening but can't grow any veggies because the critters are relentless. My apprentice tried chasing a bunny today. It turns out that bunnies run around twice as fast as weimaraners. Who knew.
Nifty work with the parchment. I'd say it might be best to divide tithe pan in three sections and get three of those small loaves which as dabrownman said are the perfect size. I suppose this will improve with age and hold for good week.
Nice baking varda
Hi Josh, I guess it depends how much bread someone wants. I think I'm going to do a side by side 700, 700 next. May be easier to manage the borderline with equal size pieces. Yes, this bread keeps very well. And tastes better today than yesterday and so on. Thanks so much. -Varda
That Chocolate malted rye is quite a bit darker than the Crystal Rye Malt I use. Makes up a lovely dark loaf, and the bread flour makes it really stand up too.
For what it's worth, I disagree that the soaker is best done the night before. First off, it's not a soaker, it's a scald; there is a difference. Actually, I make the Scald, and I combine it with the sour straightaway to make the sponge. The reason for that is it warms up the sponge and gives it a real kickstart. It is still far from warm here in the UK; summer seems a long way off.
I'm baking 100% rye loaves all the time now, and, honestly, I cannot make enough. They always sell out at the markets.
All good wishes
Hi Andy, I got this process from you including the making of the scald the night before. See here. I only changed it this time because I was too tired to make the scald the night before. I found the taste of this bread pretty tart (the coriander?) so thought maybe it would be more mellow if I had made the scald night before. Now I think that was because I cut and ate after three hours of cooling, and the flavor does mellow with time. Glad to hear that you are doing well with your ryes. No more Borodinskys? Thank you. -Varda
Andy, Edited the post to use correct terminology. Thanks for catching it. -Varda
Yes, I changed method as I'm an early morning person, not late night...so it's easier for me to get up and crack on with the full process rather than feeling tired at night making unforseen errors. Then I realised that the result of a warmer sponge was so beneficial.
Yes, I think the flavour of these breads straight out of the oven is not how they end up tasting once cooled and settled. Smaller loaves cool quicker, of course, hence why you could cut into the smaller portion without finding the crumb structure in any way gummy.
I really should have checked my old procedures first, shouldn't I?
All good wishes
the color of the crumb just beautiful dark and chocolaty. did you make your own malted rye?
very nice loaf
Hi Evon, I love the color too, although I guess some people might be disappointed that it isn't actually chocolate. I got both chocolate and caramel rye malt at a brewer supply. Better them than me doing the sprouting. But I'm sure you could do it. I think it's just a matter of how long you roast it. Thanks for commenting. -Varda
Nice loaf. This is one of the ryes that is the favorite for some of the people for whom I bake. I love the aroma as it bakes. Directions look complicated but it is actually quite easy to do. Measure and pour and stir :)
I use small loaf pans that KA used to sell but now I don't see them there so my link is to Amazon....I bought these thinking I wouldn't get much use out of them but find I use them a lot since I bake for quite a lot of people who live alone or when there are only 2 people who eat bread...In fact it is my son's favorite size of loaf for sandwiches.
Thanks for the post and photos.
Janet, I agree. Very easy. No shaping or slashing. Not much by way of mixing. Just mix (and then mix and then mix and so on.) Great to hear your son likes this but what's not to like? Such flavorful bread. Thanks for commenting. -Varda
Great looking loaves as always Varda. I keep saying I'm going to try one of these styles of bakes but have yet to take the plunge. I have to order some malt first and then into the deep dark waters I shall plunge!
Hey Ian, I like this bread for a change of pace as it is so different than anything else I make. Try it - you'll like it. I added a few garden pictures above. Thanks for commenting. -Varda
Will definitely try.
On the way to visit Mary Tyler Moore for the rest of the week.
Such an attractive and authentic looking borodinsky Rye, Varda. Very clever of you too to use parchment sheet for dough separation, I like the idea so much. The crumb is perfect for such a recipe, you nailed it! Well done :)
It seems like this garden/ scenery thing is contagious, I might as well post a picture of the deserted landscape ( except ofcourse towers of concrete) lying outside my appartment ;)
Thank you Khalid. I'm glad the parchment paper worked out, as I really needed to figure this out. I was happy with how the loaf turned out although adjustments always come to mind. As for the plants, It's just the excitement of things growing again after the long winter. And anytime you would like to point your camera out the window I'm sure lots of people on TFL would be interested to see what's out there! -Varda
I have nothing agains seeing some nice dunes....you know my last name isn't Sandman for nothing :).
No dunes, Ian... only patches of sand :) I'm not living far inland, the city is at the coast.
This loaf looks amazing. If I buy crushed rye malt and chocolate rye malt from a brewing supplier, can I just use it directly or do I need to do something else before using it to make this bread? Thank you. Lavanya
Hi Lavanya, I bought rye malt which had not been ground, so I mill it in a coffee grinder before using it in the bake. If you can buy something already milled then just put it right in. Hope you try this. -Varda
Thank you. I found a brewery supplier that sells it either whole or ground. If you think it is better to grind fresh, I could do that also. Lavanya
to get it whole. I just finished a bag of chocolate rye malt that I've had for a year, just grinding a bit at a time. Might get musty if it were sitting around ground for that whole time. -Varda
Varda. This bread has so many interesting ingredients I would never think to combine in bread, yet the crumb looks very familiar. Very nice. Isn't it like a girl to find a way to squeeze some chocolate in a bread? :) Uh oh, I meant that in the kindest way! Please, no backlash for that comment!
Thank you for the creativity.
Oh must be in the other jacket. Lucky for you John. Anyhoo... The only innovation of mine is using chocolate rye malt instead of some other rye malt. Andy is the one who brought this magnificent bread in full form, Auerman process and all, to TFL. I'm not sure if he still makes it having moved on to Moscow Rye, but I've been making it for friends and friends of friends, and it's much beloved by people who had never heard of such a thing, or tasted anything remotely similar. That makes me happy. Onward and upward. Thanks John. -Varda