I baked this bread for my sweet Russian doctor who could not find any "real" breads in Ann Arbor, MI. She called me the next day to say that this bread was the best Borodinsky she has ever had! Thank you!! ❤️
I Loooove both versions ,but the soviet one I grew up with this,and if you slice it with a serrated knife very thin,and toast it (the next day) this is the ultimate food for any toppings especially fresh horseradish and thin sliced onion and kielbasa! or smoked fat back slices..or gravlox green onion and spice coarse horseradish mustard and radish slices..I just discovered you and Love your Chanel and recipes.Please keep making more videos they are Fantastic..I don't care what anyone says Russians have the best vodka,food,and HERITAGE !
I made this bread by making poolish starter the night before using 1/4 teaspoon dry yeast. After mixing with the main dough with 2.5 extra teaspoon yeast the next day I let it slow fermented in the fridge for 8 hours. It came out awesome, the best dark bread I’ve ever eaten even though it didn’t have coriander seeds. Thank you for showing your version.
Nice. Your version looks like the rye bread I grew up eating in Sweden, especially with the gravlax on top. Open sandwiches are the way to go for sure, higher goodness to carb ratio. 😋
Ur da best! 😅 tgh I don't usually listen to a films with the recipes so precisely, but ur are different. I can replay and replay them. U have a sense of humour I like 👌 good job!
Absolutely love Borodinsky bread. Some local bakeries make the original version. While I would like to make it myself it's so much easier to get it fresh from their ovens
i love you, you’re very funny, you made the bread that my Russian mom ate in her childhood, the recipes great, and everything’s perfect, you’ve earned a sub my guy
This is even more hilarious if you speak Russian! I lived 5 years in Russia and really miss Borodinsky! It is so good! I am making a sourdough starter for rye right now!. I just used discard from my regular sourdough starter to make a rye one, which I have fed with just rye flour. Wonderful recipe, as it appears, and I will post once my starter matures and I can make it!
I'm an Australian qualified baker. I went looking for a traditional recipe but tried yours first. It's fucking amazing! A lighter texture but it retains all the flavour. I highly recommend you try it toasted with Vegemite 😜
Um...I am 3/4 way. Thhroiyughh this. Proc ess,,and I am wondering if you may have forgotten sugar as an. Ingredient in your sour dough recipe., I have failed to add it. And fear for the outcome of this loaf of bread
Love ❤ your recipe for Borodinsky Dark Rye Bread...! I baked this bread for the first time, it turned out exactly as you said it would ! Amazingly ....Delicious...! Thank you for sharing ...Polish/Canadian
Baked this today. I was worried at first because my dough was a lot stiffer than what you showed in your video. Because of this, I underestimated the rise (and the size of the bresad pan). Bad choice. The rise was great and this made an awesome, massive loaf. The flavor and texture were spot on. I will definitely be making this again. Thank you for this; I wouldn't change anything.
You did a great job with that video and you're gifted with a natural sense of humor. I make videos and I know how much time it takes to get them just right. I've watched a lot of cooking vids and none come close to yours brother.@@PantsDownApronsOn
Fabulous! Love the way you are presenting….greetings from Canada. I will make that bread and eat it with salmon, câpres and cream cheese… winner combination
I baked it 3 or 4 times already! I get better every time. At first my dough would start ripping during bulk fermentation in bread mold. And today was just lovely!!! I had to skip seeds on top of bread, they fly everywhere when I cut it!
Very nice! I still prefer the original tougher, denser version but most people now days can't seem to find the strength to work their way through a real slice of bread. Lol P.S. To me the cocoa is just fine. It adds a deep rich flavor.
OMG! This is why all the pumpernickel/rye I buy never tastes like what my Ukrainian grandmother used to buy from Karsh's Bakery in Phoenix! *This* is what she used to bring home! So, aside from making me giggle like crazy, you have solved the mystery of The Perpetually Disappointing Pumpernickel! I cannot wait to make this using my rye starter!! Thank you!
Third way: toast the sliced pieces of the Borodinsky bread, rub them with some pressed garlic on one side, lay out on top on that side few smoked sprats (only the Russian type from the Russian stores) , and thin lemon slices.
Wow this looks like an amazing take! The cocoa powder is a great touch. Once i get further along my baking course and feel more confident w dough i will definitely give it a go.
There is a Russian bakery in Hollywood that i go to. They have all the different regional ryes but they are always stale. Enough of them. Thank you, brother
Wow! New sub here! Great recipe my fellow chef! I really enjoy how your dish turned out! Unbelievable texture on your bread! Perfect for a Lox and Bagel substitute or a nice butter spread! Well done chef! I found your channel through the TH-cam Cooking Creators Community and I'm so glad I did! Hope to stay connected my friend! 😀
I have been looking for a good Borodinsky bread recipe for quite a while, and this is the 1st one to get my husband's stamp of authenticity. (No I didn't tell him about the coco!) Thank you! Truly delicious.
Yesterday made this bread. Came out a bit ugly, a bit dense(possibly because the starter was not yours and it was too thick), hasn't rise very well but the flavor was phenomenal!!!! Unless I had forgotten the taste for 30+ years but I think it tasted just like it was in USSR 30 years ago. Next time I will create your starter and will do it again. Also, more different Russian rye bread recipes would be appreciated. I tried probably 10+ different recipes and your's was the best!!!
In the video you say to bake the bread for 20 minutes and then turn the oven down and bake for 1 hour more if it's in one big pan, but in the written instructions it says to bake 20 minutes, then turn the oven down and bake 10 more minutes...quite a difference! I used one big (pullman) pan, cooked the bread at high temperature for 20 minutes, then turned the oven down and baked for 20 more. Then 10-12 minutes more until the internal temperature was 194. Fantastic bread recipe, but I think the bake times need adjusting.
Glad you liked it! Yes the shorter time is just for the smaller tins I use in the written recipe as I made that before I even had a TH-cam channel. In the video I use a larger tin. But yes the small tins take about twice as long and it also depends on the dimensions of the tins used. I mainly provide the temperature it needs to reach because of the various variables like tin size, dough temperature at start and how each oven handles heat. Hope that helps! Enjoy the bread and thanks for your helpful comment!
Your flavor of sarcasm is delicious.. and the bread is great too. My, piss off the purists, addition is "melted" onions. In cast iron, butter/salt/nutmeg, on low for an hour or so, covered the first 45 - folded in second to last rise. Fantastic toasted.
Just getting it out of the oven! Can’t wait to try! How do I know if it’s overproofed during bill fermentation? In my 3 hours it increased sooo much. And when I shaped it and placed in container, it kept breaking at the top while rising. Does it mean it was overproofed?
"Carefully remove from the molds and bake bottom side up for another 5 minutes". Is it true that I take it out of the mold, and put it back to the mold with the bottom side up?
Dear Sir I too cannot find your list of ingredients. I checked at the bottom of this page and the recipe has vanished. Please direct me. Thank you. Jimmìe-Fay. Beäl
I made my sourdough starter as per your instructions on Saturday 3/12/22. On day 3 it more than doubled in size and was super bubbly. On day 4 and now day 5 I saw barely any activity. Did I screw something up or is this normal? I am using the 25g unbleached white, 25g rye flour and 50g water that you recommended on your site. Any help would be greatly appreciated. Thank you
If you’re in a warm place it might go much quicker and become bubbly real quick then go flat. Feed it again then use it once it gets bubbly. After that store in the fridge.
@@PantsDownApronsOn It's actually quite cold here in NY and practically no place in my house gets over 72 degrees on the best of days. I thought this may be a factor, however the fact that it was so active in the beginning confused me. Thank you for the speedy reply.
@@PantsDownApronsOn I actually fed it this morning, 12 hours after last feeding. My wife sent me a pic of the jar and it has only risen about 1/8" above the rubber band. Hopefully it will be a bit further along this evening. As far as smell, it just smells sour. Not bad and not really alcoholic either.
Hey there it looks amazing!!! Thank you for the recipe- if I want to bake it in the morning can I let the final dough stay in the fridge for the night? Or it might overproof? Thank you
Yes it should be fine up to about 9 hours in the fridge. Keep an eye though. Rye, sourdough and all that free glucose in there can easily go over. Depends on many factors but most important in this case is dough temp when you put it into fridge, how hungry your starter, and fridge temp. So, considering that you want to bake in the morning. Keep the dough on the cooler side when making it. Make sure the fridge is not overcrowded and your starter is nice, fresh, and bubbly.
Oh Sir. I have been looking for this recipe for over 60 YEARS! My father use to bring it home warm from our Polish Baker. But PLEASE HELP! I cannot find your recipe for this black bread made with yeast on your website! I’m anxious to make it . Please let me know where it is. I’m looking forward to your other recipes too. Thank you for making my year!
You would have to add more flour to it so the hydration is around 65%. Otherwise it won’t hold its shape very well. If you don’t have a loaf tin bake it in a frying pan or a sauce pan to support the loaf.
One of the only reasons I still use TH-cam. Your the best man! I have a bunch of questions but mainly.. with out a starter how would you proceed? I was the 10g you used to suggest below the video but I believe it was removed. Any guidance would be greatly appreciated спасибо!
Sooo happy! For people like you i still create! I have a yeasted recipe in the description. If you use instagram I can help you in real time-ish and you can throw all the questions at me and i would answer them asap. This recipe is not 100% traditional but it makes a bread that has all the flavour but a lighter texture. The traditional is also in description but it does come with an ice berg.)
Charle, my wife loves this bread except for the "sour" part of it. Could you please let me know how to modify the recipe to use dry yeast instead of the starter? Thanks!
I don't have a thermometer and baked the whole bread for an hour, and the middle was raw. Should I just bake for more minutes? Otherwise, most of the bread was amazing.
Bake it longer. Ovens differ so might take more or less time. If you don’t have a thermometer use the wooden skewer test. Like for baking cake. Stick it into the middle. If it’s still coming out wet then bake it for longer.
Can the sourdough starter be replaced with instant yeast? I tried to raise my own sourdough but unsuccessful. Really wish that it won't deter me from making this recipe
Charlé, could this work with rye-only? What is the purpose of using a mixture of flour types for this recipe? I asked a similar question in the rye starter video, but here I'm curious about this specific bread. Thanks!
If you only use rye you would not have much gluten to hold air that the yeast produces. You could get around that by using a bit of xanthan gum like folks use in gluten free bread, but it’s best if you use a mix of flours for the proper texture.
I just found the malt but then realized that your recipe doesn’t even use it. Would it add anything to put it in? If so, do I remove amount of the other flours or add more water? Should I just leave it out? Love the video. Great content!
You need to use 100% cocoa powder. The dark bitter stuff. Anything else won’t work as it will give the bread other flavours and we are not looking for chocolate flavour. The cocoa powder I use is Callebaut 100% pure cocoa powder. It’s bitter, intense and don’t taste like chocolate.
@@PantsDownApronsOn Thank you very much. I have a good chocolate but i didn't want my bread having the taste. I will try your receipe and let you know. Your bread looks yammy. I hope i can do the same.
Our pans here in the U.S. are 4.5” x 8.5” or 5.25”x 9.25”, both of which seem a bit small for this recipe. Recommendations on where to get a bread pan the size I need? Also, what size container do I need for this starter?
Hello! I followed the yeasted recipe cuz my sourdough starter is not ready yet. Even after resting for 4 hrs my dough is still too sticky compared to how yours looked like. What did I do wrong?
great video. Funny and informative! For the yeasted version could I still sub cocoa powder for the malted rye? I’ve made the sourdough version for my Russian wife and her friends 3 times now to rave review so I figured I would try the yeasted version for comparison.
I'm going to make the Soviet one because Im not putting coco into my kvass(квас)😱 thanks so much for this living here in America i can't get good black bread for my kvass let alone buy kvass in the stores so i have to make it all from scratch but damn is it good and worth the wait. I also make beet kvass as well. These drinks are healthy for you and so delicious. Live kvass for life.
Well, Borodinsky bread is an iconic Soviet-Rusian bread and it is difficult to make. I uppreciate our effort in making this bread, but its not Borodinsky that you made. I am a Russian baker and in your recipe you are missing one of the central parts - making the rye scald. Borodinsky belongs to the group of breads that are called scalded rye bread and they are 4 stage breads which means: 1) pre-ferment (sourdough), 2) rye scald, 3) fermented scald and 4) dough. So missing just one step of the process would result in missing the Borodinsky. You cannot make Borosinsky better as you say in your title because its already absolutety perfect. One just need to follow the process to the tee. No hard feelings, I appreciate your effort.
@@PantsDownApronsOn the ingredients are corrects, but the process is not, unfortunately. Borodinsky is a 4 stage scalded rye bread, and your recipe has only 2 stages.
You can if you want. It’s a personal preference to sit well with the old tale of it representing shot from the guns used in the Napoleonic wars. If you do grind it use half what’s called for.
@@PantsDownApronsOn Yes, all that extra surface area equals WAY more of those flavor compounds hitting the taste buds. By the way, did you know that the entire flavor and scent of Froot Loops cereal is just the essential oil of coriander seeds?
Can you do a video on how to make the Soviet style rye bread? Also I love the video. I am confused why do you put coco power into the bread ? Texture wise how and why is Soviet style bread so dense ?
I just finished making the Soviet style recipe, and I honestly gotta say it's super LIGHTWEIGHT, fluffy, and delicious! I made it into 5 smallish loaves in ungreased non-stick pans and only baked at 375F° with a pan of water for an hour. I needed the sticky dough with a mixer and dough hook. Then just let it rise at warm room temperature twice, and a final pan rise, which took as little as 4 hours. I didn't have the rye malt so used homemade sprouted barley malt flour. It makes a nice addition to many recipes. I use 100% whole barley from Joseph's Farm in Washington State. Found them online. Best barley ever. Anyway, I love this original recipe. Didn't miss the cocoa at all. I even over-proofed the loaves, well doubled in volume, and they stayed fluffy and tender in crumb! Amazingly yummy rye bread.
I baked this bread for my sweet Russian doctor who could not find any "real" breads in Ann Arbor, MI. She called me the next day to say that this bread was the best Borodinsky she has ever had! Thank you!! ❤️
Noiiiice! That's awesome.
Здравствуйте! Спасибо для очень хороший хлеб. Я живу в Иленойсе, и мне нравится Русская култура.
I Loooove both versions ,but the soviet one I grew up with this,and if you slice it with a serrated knife very thin,and toast it (the next day) this is the ultimate food for any toppings especially fresh horseradish and thin sliced onion and kielbasa! or smoked fat back slices..or gravlox green onion and spice coarse horseradish mustard and radish slices..I just discovered you and Love your Chanel and recipes.Please keep making more videos they are Fantastic..I don't care what anyone says Russians have the best vodka,food,and HERITAGE !
I made this bread by making poolish starter the night before using 1/4 teaspoon dry yeast. After mixing with the main dough with 2.5 extra teaspoon yeast the next day I let it slow fermented in the fridge for 8 hours. It came out awesome, the best dark bread I’ve ever eaten even though it didn’t have coriander seeds. Thank you for showing your version.
Love your humor!!!
Nice. Your version looks like the rye bread I grew up eating in Sweden, especially with the gravlax on top. Open sandwiches are the way to go for sure, higher goodness to carb ratio. 😋
This is indeed the best sourdough rye bread on earth! And, easy to make, a big plus!! Thanks for sharing.
Ur da best! 😅 tgh I don't usually listen to a films with the recipes so precisely, but ur are different. I can replay and replay them. U have a sense of humour I like 👌 good job!
Happy you liked it!!🔥
Absolutely love Borodinsky bread. Some local bakeries make the original version. While I would like to make it myself it's so much easier to get it fresh from their ovens
i love you, you’re very funny, you made the bread that my Russian mom ate in her childhood, the recipes great, and everything’s perfect, you’ve earned a sub my guy
I've heard of this delicious bread, will try this recipe. Tks!
I just made your bread. This is awesome! Goes well with lox, capers and cream cheese 😍
Happy you enjoyed it! Even pushed the boat out and made my suggestion!Respect!🔥
This is even more hilarious if you speak Russian! I lived 5 years in Russia and really miss Borodinsky! It is so good! I am making a sourdough starter for rye right now!. I just used discard from my regular sourdough starter to make a rye one, which I have fed with just rye flour. Wonderful recipe, as it appears, and I will post once my starter matures and I can make it!
"polnaya khuniya or a skazka" translates roughly, in colloquial english, to "full of sh&t or a fairy tale"
It looks so delicious! I can feel the taste... I think it will be perfect with many things, even honey!!!
Absolutely!
Irish butter
I'm an Australian qualified baker. I went looking for a traditional recipe but tried yours first. It's fucking amazing! A lighter texture but it retains all the flavour. I highly recommend you try it toasted with Vegemite 😜
Um...I am 3/4 way. Thhroiyughh this. Proc ess,,and I am wondering if you may have forgotten sugar as an. Ingredient in your sour dough recipe., I have failed to add it. And fear for the outcome of this loaf of bread
@@linnyw1072 The rye flour has enough sugar in it naturally
Best bread I've ever baked. Thanks!
Oh Lord. You made me smile the entire video! Thank you for shareing the recipe, getting all the products right now!
Love ❤ your recipe for Borodinsky Dark Rye Bread...! I baked this bread for the first time, it turned out exactly as you said it would ! Amazingly ....Delicious...! Thank you for sharing ...Polish/Canadian
Baked this today. I was worried at first because my dough was a lot stiffer than what you showed in your video. Because of this, I underestimated the rise (and the size of the bresad pan). Bad choice. The rise was great and this made an awesome, massive loaf. The flavor and texture were spot on. I will definitely be making this again. Thank you for this; I wouldn't change anything.
Glad you like it!
Great video. I like the humor in it. I’ll bake this for my Russian grandma in law and see if she loses it after knowing about the cocoa powder.
Great, delicious recipe. I have had russian bread, but not borodinsky - thanks for this.
The bread looks amazing and the chef is hilarious.
Thanks! Glad you enjoy
You did a great job with that video and you're gifted with a natural sense of humor. I make videos and I know how much time it takes to get them just right. I've watched a lot of cooking vids and none come close to yours brother.@@PantsDownApronsOn
Fabulous! Love the way you are presenting….greetings from Canada. I will make that bread and eat it with salmon, câpres and cream cheese… winner combination
Great choice!)
I baked it 3 or 4 times already! I get better every time. At first my dough would start ripping during bulk fermentation in bread mold. And today was just lovely!!! I had to skip seeds on top of bread, they fly everywhere when I cut it!
Very nice! I still prefer the original tougher, denser version but most people now days can't seem to find the strength to work their way through a real slice of bread. Lol P.S. To me the cocoa is just fine. It adds a deep rich flavor.
"You eat that thing you gonna sink like Titanic" 🤣👍 so true but it's still my favorite
OMG! This is why all the pumpernickel/rye I buy never tastes like what my Ukrainian grandmother used to buy from Karsh's Bakery in Phoenix! *This* is what she used to bring home! So, aside from making me giggle like crazy, you have solved the mystery of The Perpetually Disappointing Pumpernickel! I cannot wait to make this using my rye starter!! Thank you!
Look so delicious...😮
Third way: toast the sliced pieces of the Borodinsky bread, rub them with some pressed garlic on one side, lay out on top on that side few smoked sprats (only the Russian type from the Russian stores) , and thin lemon slices.
Love Borodin ✌
Made once a few years ago, got dark malt from my friend.... never knew isn't needed
Going to try definitely, thanks !
Wow this looks like an amazing take! The cocoa powder is a great touch. Once i get further along my baking course and feel more confident w dough i will definitely give it a go.
You are quite entertaining. Made my day.
Welcome)
Woohoo! Amazing video! Didn’t skip a second! Really deserve a subscription! I bet this is amazing! 🙏👏👏👏👏 making this ASAP! Thank you!
i love this guy so much
Good day for some love all round😘
so nice so soft perfect with butter and caviar
There is a Russian bakery in Hollywood that i go to. They have all the different regional ryes but they are always stale. Enough of them. Thank you, brother
This video was awesome...
Thank you so much !
wow looks soooo good! i need to do this bread!
have a good one!
Looking forward to seeing the results bro🔥
@@PantsDownApronsOn for sure, if i pull a good one im tagging you on insta!
by the way, nice smiley you draw lol
I love the super dense bread.
Э эхпхххх когда я смотрел приготовление твоего хлеба у меня наворачивались слезы
Looks great!
Very nice 🤯
Ill be making this tomorrow. I need a break from my usual sourdough bread, and store-bought Borodinsky bread is all crap. Bolshoye spasibo!
Ne za shto. Enjoy!
Wow! New sub here! Great recipe my fellow chef! I really enjoy how your dish turned out! Unbelievable texture on your bread! Perfect for a Lox and Bagel substitute or a nice butter spread! Well done chef! I found your channel through the TH-cam Cooking Creators Community and I'm so glad I did! Hope to stay connected my friend! 😀
Happy you like it! Got a lox video coming out this weeks🔥
@@PantsDownApronsOn absolutely and awesome! Can’t wait to see the next recipe from you!
It looks better than pumpernikel. Nice Job. You have convinced me I can give it a go.
Do it! Piece a cake
I love black bread. Thank you:)
I have been looking for a good Borodinsky bread recipe for quite a while, and this is the 1st one to get my husband's stamp of authenticity. (No I didn't tell him about the coco!)
Thank you! Truly delicious.
Yesterday made this bread. Came out a bit ugly, a bit dense(possibly because the starter was not yours and it was too thick), hasn't rise very well but the flavor was phenomenal!!!! Unless I had forgotten the taste for 30+ years but I think it tasted just like it was in USSR 30 years ago. Next time I will create your starter and will do it again. Also, more different Russian rye bread recipes would be appreciated. I tried probably 10+ different recipes and your's was the best!!!
In the video you say to bake the bread for 20 minutes and then turn the oven down and bake for 1 hour more if it's in one big pan, but in the written instructions it says to bake 20 minutes, then turn the oven down and bake 10 more minutes...quite a difference! I used one big (pullman) pan, cooked the bread at high temperature for 20 minutes, then turned the oven down and baked for 20 more. Then 10-12 minutes more until the internal temperature was 194. Fantastic bread recipe, but I think the bake times need adjusting.
Glad you liked it! Yes the shorter time is just for the smaller tins I use in the written recipe as I made that before I even had a TH-cam channel. In the video I use a larger tin. But yes the small tins take about twice as long and it also depends on the dimensions of the tins used. I mainly provide the temperature it needs to reach because of the various variables like tin size, dough temperature at start and how each oven handles heat. Hope that helps! Enjoy the bread and thanks for your helpful comment!
Love your recipe and stories. Also love Russia!
Молодец! Самый крутой рецепт. Леккер!
5:49 Oh you did it! Lol. I can't watch a food video without adding "around the outside, around the outside" in my head.
True)
Thanks
Welcome
Your flavor of sarcasm is delicious.. and the bread is great too.
My, piss off the purists, addition is "melted" onions. In cast iron, butter/salt/nutmeg, on low for an hour or so, covered the first 45 - folded in second to last rise. Fantastic toasted.
Thats sounds great 👍
When you repeat multiple times how you don't care about something - it's a hint you actually do 😄
"Around the outside, around the outside" - Slim Shady teaching you about backing.
Just getting it out of the oven! Can’t wait to try!
How do I know if it’s overproofed during bill fermentation? In my 3 hours it increased sooo much. And when I shaped it and placed in container, it kept breaking at the top while rising. Does it mean it was overproofed?
I love your show...can this recipe be used to make black bread buns?
You would have to up the flour content so the dough holds together better
"Carefully remove from the molds and bake bottom side up for another 5 minutes".
Is it true that I take it out of the mold, and put it back to the mold with the bottom side up?
Nah just out and never back in
Holy shit richard looks happy
This is frigging hilarious!
Is this the same as Cherniy Hleb?
I'm gonna try this! *_*
Dear Sir I too cannot find your list of ingredients. I checked at the bottom of this page and the recipe has vanished. Please direct me.
Thank you.
Jimmìe-Fay. Beäl
It’s there) Also a link to the written recipe.
@@PantsDownApronsOn Thank you very much! It just mysteriously surfaced. I am pleased to have it!
JF Beal
lekker boet. smaaklik broed.
nice one
I made my sourdough starter as per your instructions on Saturday 3/12/22. On day 3 it more than doubled in size and was super bubbly. On day 4 and now day 5 I saw barely any activity. Did I screw something up or is this normal? I am using the 25g unbleached white, 25g rye flour and 50g water that you recommended on your site. Any help would be greatly appreciated. Thank you
If you’re in a warm place it might go much quicker and become bubbly real quick then go flat. Feed it again then use it once it gets bubbly. After that store in the fridge.
@@PantsDownApronsOn It's actually quite cold here in NY and practically no place in my house gets over 72 degrees on the best of days. I thought this may be a factor, however the fact that it was so active in the beginning confused me. Thank you for the speedy reply.
Try and feed it again and see what happens. If it smells a bit alcoholic and yeasty its good. If it smells nasty its gone bad somehow.
@@PantsDownApronsOn I actually fed it this morning, 12 hours after last feeding. My wife sent me a pic of the jar and it has only risen about 1/8" above the rubber band. Hopefully it will be a bit further along this evening. As far as smell, it just smells sour. Not bad and not really alcoholic either.
Give it some time
Hey there it looks amazing!!! Thank you for the recipe- if I want to bake it in the morning can I let the final dough stay in the fridge for the night? Or it might overproof? Thank you
Yes it should be fine up to about 9 hours in the fridge. Keep an eye though. Rye, sourdough and all that free glucose in there can easily go over. Depends on many factors but most important in this case is dough temp when you put it into fridge, how hungry your starter, and fridge temp. So, considering that you want to bake in the morning. Keep the dough on the cooler side when making it. Make sure the fridge is not overcrowded and your starter is nice, fresh, and bubbly.
@@PantsDownApronsOn thank you much appreciated
@@PantsDownApronsOn Wow there is no words to describe. It came out insanelyyyyy good. Thank you once again.
Oh Sir. I have been looking for this recipe for over 60 YEARS! My father use to bring it home warm from our Polish Baker. But PLEASE HELP! I cannot find your recipe for this black bread made with yeast on your website! I’m anxious to make it . Please let me know where it is. I’m looking forward to your other recipes too. Thank you for making my year!
Look in the description of the TH-cam video. Right at the bottom along with the old soviet version.
@@PantsDownApronsOn Thanks for including all 3. I am trying the old Soviet recipe as I write. Love good rye bread!
Can this be made as a round loaf instead of using a bread pan?
You would have to add more flour to it so the hydration is around 65%. Otherwise it won’t hold its shape very well. If you don’t have a loaf tin bake it in a frying pan or a sauce pan to support the loaf.
Ur vid littttt! Luv it
This quality doesnt deserve this little views tf?
One of the only reasons I still use TH-cam. Your the best man! I have a bunch of questions but mainly.. with out a starter how would you proceed? I was the 10g you used to suggest below the video but I believe it was removed. Any guidance would be greatly appreciated спасибо!
Sooo happy! For people like you i still create! I have a yeasted recipe in the description. If you use instagram I can help you in real time-ish and you can throw all the questions at me and i would answer them asap. This recipe is not 100% traditional but it makes a bread that has all the flavour but a lighter texture. The traditional is also in description but it does come with an ice berg.)
Do we keep the water in there the whole time?
10-15 minutes then remove
Does the cocoa work with the yeasted recipe?
Like a charm
@@PantsDownApronsOn Thank you!
Baking this but with oatmeal stout instead of water. Love your vid, but not sure I want to see Richard in action! 😂
Charle, my wife loves this bread except for the "sour" part of it. Could you please let me know how to modify the recipe to use dry yeast instead of the starter? Thanks!
Oh, you already did. Thanks!
I don't have a thermometer and baked the whole bread for an hour, and the middle was raw. Should I just bake for more minutes? Otherwise, most of the bread was amazing.
Bake it longer. Ovens differ so might take more or less time. If you don’t have a thermometer use the wooden skewer test. Like for baking cake. Stick it into the middle. If it’s still coming out wet then bake it for longer.
@@PantsDownApronsOn I appreciate your reply! I’ll try it in a couple of days again. Спасибо :)
Question: Can Preferment Rest for 24 Hours at room temperature??? or should be put in fridge after 12 hours to slow down fermentation ???
8 hours room temp is ok. Otherwise fridge
@@PantsDownApronsOn Thank you very much for your quick reply… I love this recipe 🍞
Welcome!
Can the sourdough starter be replaced with instant yeast? I tried to raise my own sourdough but unsuccessful. Really wish that it won't deter me from making this recipe
There’s an instant yeast recipe in description
Thank you for such a quick response ☺️
Charlé, could this work with rye-only? What is the purpose of using a mixture of flour types for this recipe? I asked a similar question in the rye starter video, but here I'm curious about this specific bread. Thanks!
If you only use rye you would not have much gluten to hold air that the yeast produces. You could get around that by using a bit of xanthan gum like folks use in gluten free bread, but it’s best if you use a mix of flours for the proper texture.
@@PantsDownApronsOn Thanks!
I just found the malt but then realized that your recipe doesn’t even use it. Would it add anything to put it in? If so, do I remove amount of the other flours or add more water? Should I just leave it out? Love the video. Great content!
Replace the regular rye with malted rye👍
@@PantsDownApronsOn thank you sir
Excellent video. Question: is the chocolate give a strong taste to the bread? Thank you
You need to use 100% cocoa powder. The dark bitter stuff. Anything else won’t work as it will give the bread other flavours and we are not looking for chocolate flavour. The cocoa powder I use is Callebaut 100% pure cocoa powder. It’s bitter, intense and don’t taste like chocolate.
@@PantsDownApronsOn Thank you very much. I have a good chocolate but i didn't want my bread having the taste. I will try your receipe and let you know. Your bread looks yammy. I hope i can do the same.
Thank you. The bread has a wonderful taste and is very very yumi. I will keep this receipe. Thanks a lot.
@@PantsDownApronsOnI can’t find it anywhere. Can you please help with a link?
Which country you in?
If using the yeasted recipe, what step do I start on? Do I still do the pre-ferment? Thank you!
No just throw it all together. Dry yeast or fresh yeast don’t care.
Our pans here in the U.S. are 4.5” x 8.5” or 5.25”x 9.25”, both of which seem a bit small for this recipe. Recommendations on where to get a bread pan the size I need? Also, what size container do I need for this starter?
amzn.to/3ffLCkb this is the one I use
What can I use instead of molasses?
I am diabetic.
Borodinski is the Boerewors of Breads. Btw boetnik did you try корианси морква with boerwors yet ? china, it's so good. More Coriander! MORE!
Hello! I followed the yeasted recipe cuz my sourdough starter is not ready yet. Even after resting for 4 hrs my dough is still too sticky compared to how yours looked like. What did I do wrong?
Add 50 grams more flour
fuck that looks good
great video. Funny and informative!
For the yeasted version could I still sub cocoa powder for the malted rye? I’ve made the sourdough version for my Russian wife and her friends 3 times now to rave review so I figured I would try the yeasted version for comparison.
That’s dedication and extremely brave! Yeah of course! Let me which one you prefer!
I'm going to make the Soviet one because Im not putting coco into my kvass(квас)😱 thanks so much for this living here in America i can't get good black bread for my kvass let alone buy kvass in the stores so i have to make it all from scratch but damn is it good and worth the wait. I also make beet kvass as well. These drinks are healthy for you and so delicious. Live kvass for life.
We actually did called then a dark or white brick bread
nice "troika galop"
Yum...
Well, Borodinsky bread is an iconic Soviet-Rusian bread and it is difficult to make. I uppreciate our effort in making this bread, but its not Borodinsky that you made. I am a Russian baker and in your recipe you are missing one of the central parts - making the rye scald. Borodinsky belongs to the group of breads that are called scalded rye bread and they are 4 stage breads which means: 1) pre-ferment (sourdough), 2) rye scald, 3) fermented scald and 4) dough. So missing just one step of the process would result in missing the Borodinsky. You cannot make Borosinsky better as you say in your title because its already absolutety perfect. One just need to follow the process to the tee. No hard feelings, I appreciate your effort.
Cool bro, actually got the classic down in the description though..
@@PantsDownApronsOn the ingredients are corrects, but the process is not, unfortunately. Borodinsky is a 4 stage scalded rye bread, and your recipe has only 2 stages.
Why not grind the coriander seeds with the caraway seeds?
You can if you want. It’s a personal preference to sit well with the old tale of it representing shot from the guns used in the Napoleonic wars. If you do grind it use half what’s called for.
@@PantsDownApronsOn Yes, all that extra surface area equals WAY more of those flavor compounds hitting the taste buds. By the way, did you know that the entire flavor and scent of Froot Loops cereal is just the essential oil of coriander seeds?
That’s new to me)))))) Don’t tell anyone though
Where's the recipe showing the amounts of the ingredients???
Full written recipe link to my website in the description.
Can you do a video on how to make the Soviet style rye bread? Also I love the video. I am confused why do you put coco power into the bread ? Texture wise how and why is Soviet style bread so dense ?
The Soviet recipe has mostly rye flour in it. So it's heavier because rye contains far less gluten than "majority wheat flour" rye bread.
I just finished making the Soviet style recipe, and I honestly gotta say it's super LIGHTWEIGHT, fluffy, and delicious! I made it into 5 smallish loaves in ungreased non-stick pans and only baked at 375F° with a pan of water for an hour.
I needed the sticky dough with a mixer and dough hook.
Then just let it rise at warm room temperature twice, and a final pan rise, which took as little as 4 hours.
I didn't have the rye malt so used homemade sprouted barley malt flour. It makes a nice addition to many recipes. I use 100% whole barley from Joseph's Farm in Washington State. Found them online. Best barley ever.
Anyway, I love this original recipe. Didn't miss the cocoa at all.
I even over-proofed the loaves, well doubled in volume, and they stayed fluffy and tender in crumb!
Amazingly yummy rye bread.
Does anyone have the recipe with the wild cherry pits ground up in it?
Sure but it might not have the desired outcome
Russian bread is the best