GOST Borodinsky - Borodinskiy Chelb GOST (Russia)
Today's bake: GOST Borodinsky - Borodinskiy Chelb GOST (Russia)
Source: The Rye Baker by Stanley Ginsberg
Note: Changed TDW from 1.591kg to 2.784kg, replaced dark molasses for blackstrap molasses due to availability.
Another recipe from The Rye Baker. I've been wanting to make this bread for some time and now that I've gotten a fresh supply of rye berries, sprouted/dried/roasted some rye berries for the red malt, it was time to bake. This is my 1st attempt making this bread and I am pleased with the results and the taste. This will go definitely go on the 'make again' list.
Crumb: Sour/Dairy - Buttermilk
Crust: Toasty - Malty
Grain Character: Complex - Cooked Whole Grains
This bread fermented quite assertively and I had to abandon the pan lid and use foil to cover it during the second segment of the bake. It baked nicely and the crumb was firm and had nice molasses taste and citrus notes of the coriander seeds. What I am enjoying is the mouthwatering tang of the rye sourdough so pronounced in this bread.
This is a really nice medium density bread that would go well with most rich foods. It is excellent with goat cheese.
Recipe and Process are below for those that are interested.
I think that looks really tasty!
Thank you for the detailed notes and I will be reading them.
What a nice long pan too!!
Thanks. It's really tasty.
Here's the pan size for the TDW used: 15-3/4 x 4 x 4" Bread Pan with Lid.
Another excellent rye Tony. I have to say that looks really inviting with that dark rich colour. Nice complex bake.
Thanks for the kind words. I'm already looking for another rye bread to bake in the near future. The taste of rye isn't for everyone but for those who do like it, this bread is quite rich.