FIELD: food-processing industry, in particular, breadmaking.
SUBSTANCE: method involves preparing sponge from baker's top-grade wheat flour, at least part of receipt amount of baker's compressed yeast and sweet water by mixing said components; fermenting sponge; preparing dough by kneading fermented sponge with baker's top-grade wheat flour, edible salt, sand sugar, fat-containing component and sweet water; providing maturation. Baker's top-grade wheat flour for preparing of sponge and dough is used in the ratio, per 100 kg of flour, constituting (50-70) :(50-30), respectively. Sponge fermentation process and dough maturation process are carried out until final acidity of 2.0-2.5°, with final acidity of sponge and final acidity of dough differing from one another by no more than 0.5° or being equal to one another. Sponge components are mixed and dough components are kneaded in dough kneading machine at different rotational velocities of its working device during each of said processes, said velocities during the first 1.5-2.5 min constituting 44-52 rev/min, and during the following 11.0-15.0 min constituting 66-78 rev/min. After preparing of dough, it is cut into doughs, which are then rounded, preliminarily proofed, followed by final proofing, notching and baking.
EFFECT: reduced time for preparing of sponge and dough, improved quality and increased porosity of resultant bread.
18 cl, 2 ex
