FIELD: food industry.
SUBSTANCE: method for baking leaven-containing dough mass (9) in an oven (1) equipped with a thermal treatment chamber (2) envisages dough mass (9) placement into the chamber (2) at a temperature below 50°C with a certain quantity of water (7) placed into the chamber (2) separate from the dough mass. Then follows dough mass fermentation including first fermentation at the specified initial temperature, second fermentation at a temperature constantly remaining within the preset range or at a temperature exceeding the initial one by 50°C and third fermentation at a temperature increased from 30-50°C to 100-140°C and thermal treatment of the dough mass including stages of thermal treatment of the inner part at a constant preset temperature and thermal treatment of the outer part at a constant temperature. The said dough mass (9) is kept inside the chamber (2) from the beginning up to the end of the baking process.
EFFECT: method enables to promptly bake bakery products of leaven-containing dough domestically requiring no strict observance of parametres and guaranteeing reduced risk of a baking attempt turning abortive.
9 cl, 2 dwg
