FIELD: food-processing industry, in particular, bread-making.
SUBSTANCE: method involves preparing sponge from baker's wheat flour, compressed baker's yeast and sweet water by mixing said components; fermenting sponge; preparing dough from baker's wheat flour, edible salt, sand sugar, fatty component and sweet water the balance; kneading dough with ready sponge with following fermentation of dough; cutting into doughs; rounding resultant doughs; providing preliminary proofing thereof; forming; providing final proofing, notching and baking. Baker's wheat flour for preparing of sponge and dough is top-grade baker's wheat flour used in an amount of 65.0-75.0% by weight of top-grade baker's wheat flour for producing of long loafs. Sponge prepared by method has moisture content of 41.0-42.0 wt% with moisture content of top-grade baker's wheat flour being 14.5%. In continuous long loaf production method, sponge is fermented in continuous or intermittent sponge layer supplied after mixing of components onto inlet portion of movable endless belt of conveyor; this layer of sponge is moved with following double discharge by gravity combined with overturning at set angle, with acidity of sponge at which it is to be discharged being preliminarily set.
EFFECT: improved quality, taste and aroma of long loafs, improved porosity of crumb, reduced production costs owing to optimized amount of top-grade baker's wheat flour used for preparing of sponge and dough, and optimized sponge fermentation process.
12 cl, 2 ex
