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Baking worksheet

R2-C1: Borodinsky Sourdough Bread

Keep the formula unchanged for the next assessment: 100 g water in the final dough. The v3.7 steam conclusion remains: for the Emile Henry pan loaf, steam is currently optional after one no-defect check. In v3.8, cooling, storage, slicing, and time metadata are synchronized.

Full recipe

Technical summary

Course code
R2-C1 — advanced regional rye bread after R1-C1 60/40 and R1-C2 80% rye
Pan
Emile Henry Petit Moule Cake 1.1 L; target dough mass about 1180 g
Repeat task
on the next control run, record the 24–48 h assessment: knife stickiness, sweetness, spices, doughy crumb
8 May check
baked without steam: no visible external defects reported, 99.2 °C internal; for this pan loaf steam is currently optional, n=1
Lesson theory
scald, rye malt, coriander, caraway, sourdough acidity, sugar/molasses sweetness, and 24–48 h crumb rest
Process theory
Borodinsky is a system: sour rye, scalded malt, sweetness, coriander, pan proofing, stepped bake, storage, and crumb maturation
Refreshments
3 stages: 1:2:2 → 1:3:3 → 1:4:4; 25 g active starter goes into the Sauerteig
Scald
65 °C for 3 h; after saccharification cool to about 40 °C and refrigerate, do not leave overnight on the counter
Mix
Kenwood KVC85.004SI, K-beater on Min 1–2 min; scrape and add 30–60 sec on Min if needed; target is a homogeneous thick paste, not wheat dough
Proof
for the cold ceramic pan: about 2–2.5 h at 30 °C without fan, then 60–75 min on the counter during oven preheat
Ready for oven
about 1.5–1.8x rise, dough at 80–90% of pan height, fine cracks/webbing on the surface
Bake
250 °C 10 min → 200 °C 25 min → 170 °C 30 min → 140 °C 20 min; steam optional, target 98–99 °C internal
Storage
2–3 h uncovered on a rack, then cotton/linen/towel; no plastic during the first day
Slice
after 24 h, better 36–48 h; record knife stickiness, moisture, sweetness, coriander, and caraway

Working sheet: Borodinsky v3.8 · no-steam check from 8 May

Schedule mode

Pick a starting style. The schedule and timers will update.

Enter the actual date and time of the first refreshment; planned times below will recalculate. Starter, scald, proof, and dough state still decide readiness.

Parallel steps: this step runs alongside the previous one. Watch both timers.

  1. Timer to next step: 12 h Base: 23 °C. Baseline is 23 °C. Dough readiness still decides the bake.

    Mix 10 g refrigerated starter, 20 g water, and 20 g whole-grain rye flour. Hold about 12 h at around 23 °C.

    Step ingredients

    Refrigerated starter
    10 g
    Water
    20 g
    Whole-grain rye flour
    20 g
    Target
    Culture wakes up by morning; side bubbles and rise matter more than a perfect dome.
    Check
    Record time, temperature near the jar, smell, and rise mark.
  2. Timer to next step: 10 h Base: 23 °C. Baseline is 23 °C. Dough readiness still decides the bake.

    Use 8 g from refreshment 1, add 24 g water and 24 g rye flour. Hold 8–10 h during the day.

    Step ingredients

    Starter from refreshment 1
    8 g
    Water
    24 g
    Whole-grain rye flour
    24 g
    Target
    Active culture for the final overnight refreshment.
    Check
    If there is almost no rise or bubbling by evening, repeat a warm refreshment instead of moving on.
    Evidence
    Time, temperature.
  3. Timer to next step: 12 h Base: 23 °C. Baseline is 23 °C. Dough readiness still decides the bake.

    Use 10 g from refreshment 2, add 40 g water and 40 g rye flour. Use by peak or recent-peak signs on the morning of 7 May.

    Step ingredients

    Starter from refreshment 2
    10 g
    Water
    40 g
    Whole-grain rye flour
    40 g
    Target
    About 90 g active starter: 25 g for Sauerteig, 10 g back to the refrigerator, the rest for discard use.
    Check
    Slight recession is acceptable if the smell is clean and the jar sides are bubbly.
    Evidence
    Peak signs, time, temperature.
  4. Timer to next step: 3 h 40 min in parallel with the previous step — watch both

    Mix the dry scald ingredients, pour in 325 g boiling water, stir quickly, cover, and hold 3 h at 65 °C.

    Step ingredients

    Whole-grain rye flour
    112 g
    Red rye malt
    28 g
    White rye malt
    12 g
    Ground coriander
    8 g
    Ground caraway
    5 g
    Boiling water
    325 g
    Target
    Dark homogeneous sweet scald with no dry lumps.
    Check
    After 3 h, cool 30–40 min to about 40 °C and refrigerate until the Friday mix.
    Evidence
    Start/end time, oven temperature.
  5. Parallel with previous step
    Timer to next step: 4 h Base: 23 °C. Baseline is 23 °C. Dough readiness still decides the bake. in parallel with the previous step — watch both

    Mix 25 g active starter, 75 g rye flour, and 75 g water. Hold 4 h at about 23 °C until risen and clean lactic-sour, then refrigerate until Friday morning.

    Step ingredients

    Active starter from refreshment 3
    25 g
    Whole-grain rye flour
    75 g
    Water
    75 g
    Target
    Active but not collapsed Sauerteig; the refrigerator pause is for schedule and acidity.
    Check
    Save 10 g of refreshment 3 in the refrigerator as the ongoing starter.
    Evidence
    Time, aroma.
  6. Timer to next step: 2 h Base: 19 °C. Baseline is 23 °C. Dough readiness still decides the bake.

    Take all scald and all Sauerteig from the refrigerator. If very cold, warm at 30 °C without fan for 1 h to 1 h 20 min.

    Step ingredients

    Refrigerated Sauerteig
    all of it, about 175 g
    Refrigerated Brühstück
    all of it, about 490 g
    Warming environment
    oven at 30 °C without fan or kitchen
    Target
    Reduce cold drag before mixing; target before mix: scald at least 18–20 °C, Sauerteig 24–28 °C.
    Check
    Warm only enough to reduce cold drag; do not ferment the Sauerteig again.
    Evidence
    Time and measured temperatures if available.
  7. Timer to next step: 5 min Base: 27 °C. Baseline is 23 °C. Dough readiness still decides the bake.

    Mix all Sauerteig, all scald, flour, salt, sugar, molasses/honey, and water. Add water gradually, starting with 100 g. Use Kenwood KVC85.004SI with K-beater on Min 1–2 min; scrape and add 30–60 sec on Min if needed.

    Step ingredients

    Sauerteig
    all of it, about 175 g
    Brühstück
    all of it, about 490 g
    Whole-grain rye flour
    275 g
    First-grade wheat flour
    75 g
    Salt
    10 g
    Sugar
    38 g
    Molasses or honey
    25 g
    Water
    100 g; range 80–120 g
    Target
    Thick sticky paste, not a stiff lump and not pourable batter; dough temperature after mixing 26–28 °C.
    Check
    Do not judge it like wheat dough; stickiness is normal.
    Evidence
    Actual water, dough temperature.
  8. Timer to next step: 5 min

    Grease the Emile Henry pan, load the dough with a wet spatula, and smooth the top with wet hands or spatula.

    Step ingredients

    All dough
    about 1180 g
    Pan
    Emile Henry Petit Moule Cake 1.1 L
    Pan grease
    thin layer on bottom, sides, and upper corners
    Water for hands/spatula
    a little, only for smoothing
    Target
    Pan starts about 60–65% full.
    Check
    Record height and dough mass.
  9. Timer to next step: 2 h 30 min

    Put the pan into a cold oven set to 30 °C without fan. With cold scald/Sauerteig, expect about 2 h to 2 h 30 min, but move on by dough state.

    Step ingredients

    Pan with dough
    1
    Environment
    30 °C oven, no fan
    Target
    Warm the dough and get the main rise; by the end it should approach 80–90% of pan height.
    Check
    Control temperature near the pan, target environment about 28–32 °C.
    Evidence
    Temperature near pan, time.
  10. Timer to next step: 1 h

    Put the pan on the counter under a towel. Preheat the oven to 250 °C top-bottom heat with 1 upper stone.

    Step ingredients

    Pan with dough
    1
    Towel
    cover the pan without touching the dough
    Upper stone
    1 in the oven
    Target
    1.5–1.8x rise, dough at 80–90% of pan height, fine cracks on the surface.
    Check
    Do not bake by timer alone; decide by surface and height.
    Evidence
    Height, kitchen temperature.
  11. Timer to next step: 1 h 25 min

    Optionally mist the surface lightly. Steam is optional after the 8 May bake showed no defect without it. Bake: 250 °C 10 min, 200 °C 25 min, 170 °C 30 min, 140 °C 20 min.

    Step ingredients

    Proofed pan loaf
    1
    Surface water
    spray bottle, optional
    Steam
    0 ml for the no-steam control repeat; the conclusion is still n=1 and specific to the Emile Henry Borodinsky pan loaf
    Target
    98–99 °C internal, crust without scorching.
    Check
    If the top darkens too fast at 170 °C, tent with foil.
    Evidence
    Probe temperature, time.
  12. Timer to next step: 24 h

    Remove from the pan and cool uncovered on a rack for 2–3 h. Then wrap in cotton/linen/towel. Do not put in plastic during the first day. Slice after 24 h, and ideally assess again at 36–48 h.

    Step ingredients

    Finished loaf
    1 loaf
    Rack
    2–3 h uncovered
    Cotton/linen/towel
    for storage after cooling
    Target
    Crumb stabilized; knife stickiness is absent or recorded honestly.
    Check
    Record sweetness, acidity, coriander, caraway, density, moisture, and flavor score.
    Evidence
    Knife and tasting note.

Journal export

After the bake, copy this text and send it to me so I can update the journal and conclusions.