Borodinsky Sourdough Bread
Classic Russian scalded rye with coriander and red rye malt. Version 3.0: more salt, refined hydration.
Borodinsky is the classic dark Russian scalded rye: coriander, honey, red rye malt. The balance between sourdough acidity and malt sweetness defines its recognisable profile. This is the third public iteration — versioning is kept out in the open.
Ingredients
| Component | Grams | Baker's % |
|---|---|---|
| Whole-grain rye flour | 300 g | 75% |
| Wheat flour | 100 g | 25% |
| Water | 280 g | 70% |
| Rye sourdough starter (100% hydration) | 100 g | 25% |
| Salt | 10 g | 2.5% |
| Red rye malt | 30 g | 7.5% |
| Ground coriander | 5 g | 1.25% |
| Honey | 20 g | 5% |
Instructions
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Scald
Red rye malt + 100 ml boiling water. Rest 3–12 hours at room temperature.
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Mix
Combine flours, water, starter, scald, salt, honey, and coriander. Mix on speed 1–3 for 5 minutes.
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Bulk ferment
8–10 hours at 22–24 °C. Volume increases 1.5–2 times.
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Shape and proof
Shape and place in a pan. Proof 1.5–2 hours until the dough rises 1.5 cm above the pan rim.
-
Bake
250 °C for 10 minutes, then 200 °C for 75 minutes. Internal crumb temperature ≥ 98 °C.
Version history
- v3.0 April 8, 2026Salt 6 → 10 g, water 100–135 g, recipe multiplier ×2.5
- v2.0 March 15, 2026Added scald with red rye malt
- v1.0 February 20, 2026Base recipe
Questions
How much salt?
10 g per 700 g loaf in version 3.0. Version 1.0 used 6 g — too little, flavour fell flat.
Can I skip the scald?
Technically yes, but the scald delivers the characteristic dark colour and flavour. Without it you get ordinary rye bread.