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Zoji SD: CLAS - Borodinsky 30 hr by rus brot

jo_en's picture

Zoji SD: CLAS - Borodinsky 30 hr by rus brot

30 hour Borodinsky Bread by rus brot


rusbrot video


Day 1: Prepare clas (24h)

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Day 2-3 Timetable:


5 STEPS:   11 hours

See detailed instructions in the recipe.


  • SCALD (2-4 h) 




  • PRE-DOUGH (3 h) 




  • DOUGH (2 h) 




  • BAKE - no steam; (10 min 260C/500F); then (50 min 200C/392F); [alternately: BAKE in Zojirushi].  End Temp: 96-98C(204-208F).


This loaf was baked in the Zojirushi Bread Machine: Preheat 10 min and Bake about 45 min .  



Personal Notes:

  • To adjust the recipe for a fixed amount of clas:  % recipe  = (# gr clas) / 290 gr;  Total dough weight = % * 1793.   The above bake used 120 g clas (previously frozen).
  • Make the scald with the quantities in original recipe.  This bake used 41.4% (220 g) of the scald (533 gr); the rest (313 g) was portioned and frozen for later use and experiments.


Ilya Flyamer's picture
Ilya Flyamer

That looks great. How do you like the flavour?

jo_en's picture


The texture, I think, is good. But I am not sure what to aim for.

It has a warm taste and not too spicy. (edited)

The flavor is different from what I got on a previous attempt .

Both used the same solod scald and both baked in bread machine. 

Benito's picture

Lots of steps and stages for this bread.  I’d love to know what it tastes like, it looks great.


jo_en's picture


It has been 3 days now and some slices have been sitting on the table in a covered container (rest sliced in freezer).  I would say that flavor has improved a lot  and the taste is coming through.  Yes, I am starting to like these kinds of rye-thin plain or with a spread of hummus. The texture is bendable and not dry at all.  I hope to start discerning the features of this type of bread. :)