FIELD: food-processing industry.
SUBSTANCE: method involves kneading components; providing first fermentation of kneaded dough; forming dough so as to provide cavity therein; performing second fermentation of bread with cavity and baking in oven. During forming process, dough sheet is folded into two parts so as to place it onto bottom and top of forming structure. Dough sheet is continuously cut at both sides of forming structure by means of knife for producing of dough with cavity, with forming structure being arranged between dough and cavity. Resultant dough is fermented in concave pan having depth of 10-25 mm for rendering desirable shape to bread with cavity during second fermentation procedure.
EFFECT: simplified mass production of bread, reduced rejection, and decreased production costs.
6 cl, 6 dwg
