FIELD: food-processing industry, in particular, bread-making.
SUBSTANCE: method involves preparing dough with the use of starter; cutting into doughs; placing doughs having temperature of 28-32°C into pans; proofing doughs and baking at temperature of 140-280°C; discharging ready bread from pans. Pans are located in cradles movably fixed in rows on endless conveyor of proofing-baking unit. After discharge of ready bread from pans, cradles with empty pans are fed by means of conveyor for placing doughs therein. While moving from ready bread discharge station to station where doughs are placed into pans, pans are cooled in cooling mode set according to predetermined dependence.
EFFECT: high and uniform porosity of bread crumb, intensively colored side surface and upper crust.
23 cl, 4 ex
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