BREAD PRODUCTION METHOD Russian patent published in 2023 - IPC A21D8/02 A21D2/36 

FIELD: food industry.
SUBSTANCE: invention relates to the food industry and may be used for bread production. Bread making method includes preparing a dough with a high hydration degree - 75-100% of water to flour mass in a formulation of wheat flour or a mixture of wheat and rye flour in a (60-99):(1-40) mass ratio, or a mixture of wheat and rye and any other non-traditional flour in a (70-98):(1-10):(1-20) mass ratio, or a mixture of wheat and non-traditional flour in a (80-99):(1-20) mass ratio. Spelt flour, and/or soy flour, and/or rice flour, and/or buckwheat flour, and/or amaranth flour, and/or oat flour, and/or coconut flour, and/or multigrain flour are used as non-traditional flour. Dough is also prepared with salt in an amount of (1.5-2.5) kg/100 kg of flour, fermenting agent and drinking water in an amount of 75-100% of the flour mass. Then the dough is placed in 10-15 cm thick containers, then the dough is folded in 2-3 layers by any method, for example "envelope" or "newspaper" method, 30, 60 and 120 minutes after kneading to develop gluten. Then the dough is fermented for 10-22 hours at a temperature of 4-15°C or for 1-3 hours at a temperature of 20-25°C and then for another 12-21 hours at a temperature of 4-15°C. After fermentation the dough layer is transferred from the container to a cutting surface by turning the container over. Then the dough is divided with a knife, string or scraper into cube or parallelepiped shaped pieces weighing 350-500 g or with a hydraulic dough divider into pieces weighing 350-500 g. Then the dough pieces are transferred to the baking ovens or sheets, the dough piece may be twisted during stacking and baked at a temperature of 240-300°C for 20-35 min until a golden or dark brown crispy crust occurs.

EFFECT: invention provides for expanding the range of products and reducing the bread production labour costs, preserve the dough structure formed during fermentation and obtain a large-porous crumb structure, crispy crust and a peculiar product shape, as well as improving product quality by improving organoleptic characteristics (taste and smell) and digestibility.

6 cl, 1 tbl, 10 ex