Бородинский хлеб на закваске

Рецепт Бородинского хлеба по ГОСТу с подробной инструкцией: http://brotgost.blogspot.com/2014/10/blog-post.html Закваска для Бородинского хлеба: http://brotgost.blogspot.com/2015/02/50.html Бородинский за 30 часов с нуля, не имея закваски: https://www.youtube.com/watch?v=niIcAuRRxWo Калькулятор рецепта бородинского хлеба на любой объем: http://brotgost.blogspot.com/p/blog-page.html Borodinsky bread Recipe for 100g flour #Sourdough (fresh, usually prepaired in 2-3 steps) 17g (humidity 70% [10g flour, 7ml water], Ph 3.9-4) #Mash whole-grain rye flour 15 red rye malt (dark rye malt flour) 5 water 100°C 50 coriander 0,3 prepaired 5 hours at 63-65°C #Pre-Dough Sourdough Mash whole-grain rye flour 35 4-4.5 Hours at 28°C #Dough Pre-Dough Malt extract 4 Sugar 6 whole-grain rye flour 20 second-grade wheat flour 15 Salt 1-1,5 (depending on Salt intensivity) water 13 Coriander (for topping) 0,2 Dough rising 90-120 min at 30°C. Last rising 60min. Baking 10 min at 260°C, then 55 min at 200°C Total flour 100 Total whater 70 Grandtotal 181,8 in my another video about Borodinskiy bread you will find the same recipe with english subtitles and better explanation:https://www.youtube.com/watch?v=emOfkam1rt8