Baking worksheet
Borodinsky Sourdough Bread
The schedule is a full day shorter: refreshment 3 ripens on the evening of day 2, the Sauerteig and the scald go up at the same time, and the mix happens on the morning of day 3. The Sauerteig grows to 25+150+150 (1:6:6) and ferments overnight at room temperature, so there is nothing to warm up before mixing. Formula totals are unchanged: 549.5 g flour, 512.5 g water, about 1180 g of dough.
⚠ Previous bake (8 May, on the v3.4 schedule): even rise, 99.2 °C internal, no visible defects without steam (n=1). Two findings from it feed into v4.0: the refrigerated Sauerteig and scald needed about 1 h 20 min of warming, and the actual proof ran past three hours.
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Ingredients
Change any amount — the rest rescale by the bread’s formula.
| Component | Grams | Baker's % |
|---|---|---|
| Sauerteig preferment | g | 59.15% |
| Brühstück scald | g | 89.17% |
| Whole-grain rye flour in final dough | g | 36.4% |
| Strong white bread flour | g | 11.46% |
| Whole-grain wheat flour | g | 2.18% |
| Water in final dough | g | 4.55% |
| Salt | g | 1.82% |
| Sugar | g | 6.92% |
| Molasses or honey | g | 4.55% |
Technical summary
- Pan
- Emile Henry Petit Moule Cake 1.1 L; target dough mass about 1180 g
- Schedule
- the cycle is down from 64 h 35 min to 51 h 5 min and fits three calendar days instead of four: refreshments 1–3 fill day 1 and day 2, the Sauerteig and the scald are both built on the evening of day 2, and the mix happens on the morning of day 3. No hands-on step between 22:00 and 07:00
- Sauerteig
- 25 g starter + 150 g whole-grain rye flour + 150 g water (1:6:6), 13–14 h at 22–24 °C. That is 29.6% prefermented flour — twice the previous 15.9%
- Repeat task
- test the new schedule: did the Sauerteig peak by morning without over-souring, did the warm preferment shorten the proof, and how did that change knife stickiness and flavour at 24–48 h
- 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
- Theory
- scald, rye malt, coriander, caraway, sourdough acidity, sugar/molasses sweetness, and 24–48 h crumb rest
- Process
- 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, builds 10+20+20 → 8+24+24 → 10+40+40. Timed so refreshment 3 ripens by the evening of day 2; 25 g active starter goes into the Sauerteig, 15–20 g back to the refrigerator
- Scald
- 65 °C for 3 h in the evening, alongside the Sauerteig; after saccharification cool to about 40 °C and refrigerate, do not leave overnight on the counter
- Mix
- Kenwood KVC85.004SI, K-beater on Min 3–5 min; scrape the bowl and finish mixing; target is a homogeneous thick paste, not wheat dough. A mix under three minutes leaves the dough dense (checked 25 April)
- Proof
- ceramic pan: dedicated proofing mode at 35 °C for about 2–2.5 h, then 60 min on the counter during oven preheat. The Haier top-bottom setting of 30 °C actually holds around 40 °C — verify with a probe
- 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
Levain build
- Starter for the levain
- 25 g ripe starter
- Build
- 25 g + 150 g flour + 150 g water → levain 325 g
- Refreshes
- 10+20+20 (1:2:2) → 8+24+24 (1:3:3) → 10+40+40 (about 1:4:4)
- Reserve to fridge
- 18 g
- Ready when
- 13–14 h at 22–24 °C, built in the evening — domed, bubbly throughout, clean lactic-sour by morning
Working sheet: Borodinsky v4.1 · overnight Sauerteig, morning mix
Enter the actual date and time of the first refreshment; planned times below will recalculate. The chain is timed so refreshment 3 ripens by the evening of day 2 — the Sauerteig and scald go up then, and the mix lands on the morning of day 3. Starter, scald, proof, and dough state still decide readiness.
Parallel steps: this step runs alongside the previous one. Watch both timers.
- Timer to next step: 8 h–10 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 10 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 evening; side bubbles and rise matter more than a perfect dome.
- Check
- Record time, temperature near the jar, smell, and rise mark.
- Timer to next step: 10 h–12 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 overnight, about 12 h at around 23 °C. Nothing to do during the night.
Step ingredients
- Starter from refreshment 1
- 8 g
- Water
- 24 g
- Whole-grain rye flour
- 24 g
- Target
- Active culture by morning for the daytime refreshment 3.
- Check
- If there is almost no rise or bubbling by morning, repeat a warm refreshment instead of moving on.
- Evidence
- Time, temperature.
- Timer to next step: 9 h–11 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. Hold through the day and use it in the evening, on the rise or at peak — this is the last refreshment before the Sauerteig.
Step ingredients
- Starter from refreshment 2
- 10 g
- Water
- 40 g
- Whole-grain rye flour
- 40 g
- Target
- About 90 g active starter by 18:00: 25 g for the Sauerteig, 15–20 g back to the refrigerator, the rest for discard use.
- Check
- Better on the rise than past collapse — the Sauerteig still has 13–14 h of work ahead. If there is little rise by evening, push the evening steps back an hour or two rather than seeding a weak culture.
- Evidence
- Peak signs, time, temperature.
- Timer to next step: 3 h Base: 65 °C. Baseline is 23 °C. Dough readiness still decides the bake. in parallel with the previous step — watch both
In the evening, at the same time as the Sauerteig: 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, seal tightly and refrigerate until the morning mix — never leave the sweet wet mass on the counter overnight.
- Evidence
- Start/end time, oven temperature.
- Parallel with previous stepTimer to next step: 13 h–14 h Base: 23 °C. Baseline is 23 °C. Dough readiness still decides the bake. in parallel with the previous step — watch both
Right after the third refreshment, build the Sauerteig: 25 g active starter, 150 g whole-grain rye flour, and 150 g water. Cover and hold overnight at 22–24 °C — the 1:6:6 ratio is chosen so the peak lands in the morning. Do not refrigerate.
Step ingredients
- Active starter from refreshment 3
- 25 g
- Whole-grain rye flour
- 150 g
- Water
- 150 g
- Target
- By morning the Sauerteig has risen 1.8–2.5x, bubbles throughout, clean lactic-sour aroma; yield about 325 g.
- Check
- Save 15–20 g of refreshment 3 in the refrigerator as the ongoing starter. In a kitchen warmer than 25 °C the peak arrives earlier — mix earlier or seed with 20 g instead of 25 g.
- Evidence
- Time, temperature near the jar, aroma.
- Timer to next step: 3 min–5 min Base: 19 °C. Baseline is 23 °C. Dough readiness still decides the bake.
Take the scald out of the refrigerator. Mix all Sauerteig, all scald, flour, salt, sugar, molasses/honey, and water. Use Kenwood KVC85.004SI with K-beater on Min 3–5 min; stop, scrape the bowl, and finish mixing. A 1–2 minute mix leaves the dough dense and the proof slow — checked 25 April.
Step ingredients
- Sauerteig
- all of it, about 325 g
- Brühstück
- all of it, about 490 g
- Whole-grain rye flour
- 200 g
- Strong white bread flour
- 63 g
- Whole-grain wheat flour
- 12 g
- Salt
- 10 g
- Sugar
- 38 g
- Molasses or honey
- 25 g
- Water
- 25 g; range 10–45 g, warm 35–40 °C (most of the water already arrives in the Sauerteig and the scald)
- Target
- Thick sticky paste, not a stiff lump and not pourable batter; yield about 1180 g. Dough temperature 17–21 °C: the warm Sauerteig lifts it, the cold scald pulls it down.
- Check
- Do not judge it like wheat dough; stickiness is normal. The dough is warmer than under the old two-cold-component schedule, so the proof should move faster.
- Evidence
- Actual water, dough temperature, mixing time.
- 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.
- Timer to next step: 2 h–2 h 30 min
Put the pan into the oven on the dedicated proofing mode at 35 °C. Expect about 2 h to 2 h 30 min, but move on by dough state. Target: to the rim of the pan or 1–1.5 cm above it.
Step ingredients
- Pan with dough
- 1
- Environment
- oven, dedicated proofing mode at 35 °C (the Haier top-bottom setting of 30 °C actually holds around 40 °C — measured 25 April)
- Target
- Get the main rise; by the end it should approach 80–90% of pan height.
- Check
- Control temperature near the pan, target environment 30–35 °C and never above 40 °C. The Sauerteig now arrives warm and active — if the rise reaches 1.5–1.8x sooner, move to the preheat early.
- Evidence
- Temperature near pan, time.
- 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. Target: to the rim of the pan or 1–1.5 cm above it.
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.
- 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.
- 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.