Borodinsky bread

Starter:
10g of 100'% rye starter;
40g of rye flour;
40g of water;
Mix, let stand for 12 hours.

Zavarka:
90g of a rye flour;
30g of barley malt powder;
5g of coriander powder;
310g of boiling water;
Mix all the ingredients, let it stand until cools down.

Sponge:
80g Starter;
365g Zavarka;
185g rye flour;

Mix together, let it stand for 12 hours;

Bread:
all of the Sponge;
100g dark rye flour;
75g bread flour;
5g salt;
20g molases;
30g sugar;
85g water?
Coriander for sprinkling;

Mix everything, let it ferment for 1h15min at 30C,