Borodinsky Sourdough Rye Bread
Also known as 'Black Russian', this bread is ideal for breakfast, served with plenty of whipped butter and Malson sea salt flakes.
Author: Andra Constantinescu
Day 1: 9AM: transforming white sourdough starter to 100% rye sourdough starter - stage 1
- 50 g white sourdough starter 100% hydration
- 25 g rye flour organic
- 25 g strong white flour organic, 13.4% protein
- 50 g water filtered or bottled, room temperature
Day 1: 9PM: transforming white sourdough starter to 100% rye sourdough starter - stage 2
- 50 g sourdough starter from the above preparation // discard the surplus
- 50 g rye flour organic
- 50 g water filtered or bottled, room temperature
Day 2: 9AM: transforming white sourdough starter to 100% rye sourdough starter - stage 3
- 50 g sourdough starter from the above preparation // discard the surplus
- 50 g rye flour organic
- 50 g water filtered or bottled, room temperature
Day 2: 9PM: preparing the rye levain
- 25 g rye sourdough starter from the above preparation // discard the surplus
- 75 g rye flour organic
- 150 g water warm, 40°C
Day 3: 10AM (approx): making the Borodinsky sourdough bread INGREDIENTS FOR ONE SMALL LOAF
- 270 g rye levain from the above preparation
- 230 g rye flour organic
- 120 g warm water 40°C
- 40 g molases
- 30 g malt extract
- 20 g coriander seeds coarsely ground
- 5 g salt
- 15 g ground coffee optional
- butter
For the rye sourdough starter (day 1: 9AM to day 2: 9AM)
For the rye sourdough levain (day 2: 9PM)
For the Borodinsky rye sourdough bread (day 3: approx 10AM)
Preheat the oven at 220°C.
Grease a small non stick loaf pan with butter and sprinkle some coarsely ground coriander seeds inside.
In a large bowl mix the rye sourdough levain with 230g rye flour, 120g water, 40g molases, 30g malt extract, 10g coarsely ground coriander seeds, 15g coffee and 5g salt.
Transfer the bread mix into the pan, cover it with cling film and let it proof at room temperature until it doubles in size.
Sprinkle some more coarsely ground coriander seeds on top of the loaf and bake for 10 minutes at 22°C followed by another 25-30 minutes at 200°C.
Allow the bread to cool completely before slicing.