The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

1940 Borodinsky

Ilya Flyamer's picture
Ilya Flyamer

1940 Borodinsky

Some time ago I ordered the real (Ukrainian) red rye malt through eBay. It's been a few weeks, and I finally got to use it, and of course I started with a Borodinsky. I used the Rus Brot adaptation of the 1940 recipe: https://www.youtube.com/watch?v=ZQ_p7IihoZs I followed it as closely as possible, with just minor time adjustments to fit my schedule, and I had to mix (extra strong) bread flour and WW flout to approximate the Russian grade II flour (I guess it's same as first clear flour maybe? or high extraction flour?)

Anyway, everything went just as expected, dough was not particularly sticky, and was surprisingly easy to shape in the end. Proofed up like a balloon. Baked on a steel, I used semolina on the peel to load the loaf instead of rye bran (need to use up that non-durum semolina I got the the Indo-Pakistani shop!). Semolina worked well, clearly toasted up during the bake, but didn't burn. I was worried the bottom of the loaf would burn on steel without the light insulation of baking paper, and it's definitely on the darker end and very chewy, it's not burnt.


The bread is delicious! Less of a coriander flavour that I am used to, but more malty. The red rye malt certainly adds great flavour and colour!

The one weird thing is that soon after applying the corns starch glaze the crust got some strange bubbles, does anyone have any ideas? Very obvious here, when the bread is still hot:

Did the liquid batter I applied before baking bake unevenly, or something like that? It's pretty clear to me it's the top layer of wheat crust peeling off...

Comments

harum's picture
harum

Great job!  The crumb looks uniform and well fermented and baked!

Ilya Flyamer's picture
Ilya Flyamer

Thank you! I'm really pleased with the crumb for an 85% whole rye loaf. Very nice texture.

HeiHei29er's picture
HeiHei29er

That looks really good Ilya.  So uniform in shape and crumb!  Hope it tastes as good as it looks!

Ilya Flyamer's picture
Ilya Flyamer

Thank you! The shaping was surprisingly easy, and the dough was very pleasant to work with at that stage. Amazingly not sticky.

Benito's picture
Benito

That loaf looks really inviting Ilya, I bet it tastes really amazing, great bake.  As far as the bumps, do you think there were small holes in the crust that were leaking steam causing the glaze to blister?

Benny

Ilya Flyamer's picture
Ilya Flyamer

Thanks Benny! Must have been something like that, they definitely puffed up as if with steam from inside. But it's clearly not just the cornstarch glaze that did it (since than the bubbles would have no colour, since cornstarch glaze is not baked). So not sure why the wheat crust would separate from the loaf so easily...

idaveindy's picture
idaveindy

Ooh, that's good!

 

Ilya Flyamer's picture
Ilya Flyamer

Thank you!

albacore's picture
albacore

Nice bake Ilya! Regarding the bubbles, what was the recipe for your cornstarch glaze? I used 1 tspn in 150ml water and cooked it till clear. I also found loaf appearance was better if I put the loaf back in the switched off oven for 5 minutes.

And did you brush on the flour paste coat before baking?  1tbs in 50ml water.

 

Lance

Ilya Flyamer's picture
Ilya Flyamer

Thanks Lance!

I used approximately half Tbsp cornstarch in half cup of water. So I guess a little more concentrated than yours. I think I saw this ratio on Rus Brot's recipe or website. But I think that doesn't really matter, as long it's clearly gelatinized?

Yeah, I did brush on the flour paste, I didn't measure how much flour and water I used though - followed Rus Brot's direction for desired consistency (thick kefir or liquidy sour cream - a very Russian way to define batter consistency :) ). And you can see the consistency in the video.

Yippee's picture
Yippee

Re: the bubbles - I guess your wheat flour paste might be too thick. My wheat paste has a flour to water ratio of 1:5-6 by weight, and the cornstarch glaze is 1:12.

Rus must be pleased to see your bread. Well done!

Yippee

 

P.S. How I wish I had known how to make red rye malt when I made this bread.  It makes the color of the bread so much more mysterious and attractive!

Ilya Flyamer's picture
Ilya Flyamer

Right, thanks Yippee! I'm certainly pleased with the result :) next time will make the paste less thick then.

Have you found the rrm yet? I've made Borodinsky with crystal rye malt before, but rrm is certainly much more flavourful. The scald acquires such deep color and aroma, nothing like what I've made before.

suave's picture
suave

The glaze was too thick.

Ilya Flyamer's picture
Ilya Flyamer

Thank you!