FIELD: food industry.
SUBSTANCE: invention relates to the food industry. Method envisages preparation of additional raw materials in the form of brew, its cooling, mixing of the main raw material into additional raw materials, dough kneading, preparation of dough pieces, their proofing and baking. Brewing is prepared by way of mixing flour with boiling water at a ratio of flour and boiling water from 1:1.6 to 1:1.7. Mass of brew is calculated from 20 to 80 % of total weight of dough. Brew is cooled to temperature of 32 to 45 °C. Main raw materials are kneaded in brewing in following percentage ratio: water – 40–42 %, salt – 0.9–1.1 %, yeast – 0.9–1.1 %, flour – 56–58 %.
EFFECT: invention allows to increase shelf life of bread freshness.
5 cl
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