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.