tin bread
Alternative descriptions. (korovai) in East Slavic mythology and rituals, ritual round bread with decorations and a mythological creature, a symbol of fertility
Big round skate
Korovai, ritual round wheat bread among the Eastern Slavs. (ethnographic)
Large round bread
It is this word that some linguists associate with the ancient Indian expression “sacrificial bread”, and others with the Russian word “cow”
. “between the Pechora mountains lies a bull baked, and in its belly a poppy is crushed, and in its side a knife is sharpened” (riddle)
Bread product with a birthday right to choose
Baking for name day
A baked product that is not recommended to open your mouth
Bread for welcoming guests
Counter bread
Treat for the birthday boy
. “we baked...”
Name day gift
Birthday bread
Pie as a gift for the birthday boy
Don't open your mouth to him
Don't open your mouth to someone else's...
Round bread from a Russian oven
Large Russian round bread
Bread baked in a Russian oven
Ritual dish among the Eastern Slavs
Another name for Russian kovriga
Guests were greeted with him in Rus'
Bread in the form of a circle
Round Russian bread
For our name day we baked...
. "choosing" bread
Baked for name day
Birthday bread
Large round bread
Pan bread
In Slavic mythology, a creature, a symbol of fertility
. "Selecting" bread
. "Don't open your mouth to someone else's"
. "we baked..."
. “between the Pechora mountains lies a bull baked, and in its belly a poppy is crushed, and in its side a knife is sharpened” (riddle)
Or korovai m. in general, uneaten, whole bread, or kolob, kutir, round lump. Loaf of bread, loaf of cheese, lard, etc. Own. wheat bread with milk, with eggs and butter, baked in a loaf of bread in a wedge-shaped vessel. Loaf, tamb. bachelorette party, because the loaf is served at a bachelorette party. Ryaz. unleavened bread, flatbread. Simb. novg. round pie with chicken. Volzhsk boulder; or a rounded underwater rock. Loaf, loaf, loaf, loaf will diminish. loaf contemptuously, loaf enlarged. Karavaets m. tul. cool porridge baked in a bowl, latke and thrown out. Ryaz loafs. wheat pancakes. Karavashka m. arch. bread made from a mixture of rye and egg flour. My loaf goes into the oven with quail, out of the oven with corn! i.e. more; they say at the wedding feast when the loaf is taken out. Honor and glory are both good, and even better is a loaf of lard. An earned loaf is better than a stolen loaf. The loaf doesn't fit the snout. There is a pie in front, a double-humped loaf in the back. Don’t sing at someone else’s loaf (don’t pout), but get up early and finish your own (start it). Children playfully bake loaves of sand. Start the loaf of bread from the head, from the protruding edge. Loaf, related to loaf. Loaf maker m. -nitsa w. carriage driver m. -shchitsa w. whoever bakes loaves sells them. Karavaichenok m. old. loaf maker's assistant. Loaf of bread, wedding rite, who wears the loaf. Loaves of bread, which are either dissolved, split, kneaded and baked for a wedding loaf, with rituals and songs. Karavayka sandpiper; black sandpiper, Ibis bird, or sandpiper Tantalus fascinell. Karavaikin, belongs to her
It is this word that some linguists associate with the ancient Indian expression “sacrificial bread”, and others with the Russian word “cow”
How we baked for our name day
1. Dissolve yeast in warm water, add salt, move everything carefully with a fork, then add 200 grams of flour and also mix thoroughly until the lumps disappear. Place in a closed oven for about 40 minutes.
If possible, set the oven temperature to about 50-40 degrees, do not turn on the fan, otherwise the dough will not work and will simply dry out.
If it is not possible to set the desired temperature, then you just need to turn on the oven light - it should be enough. Place the baking dish in the oven at the same time so that it warms up to the temperature of a suitable dough.
2. After standing the dough in the oven, add the remaining flour (200 g) and also knead thoroughly until smooth (with a fork, not with your hands! Remember - the recipe is for the lazy!).
At this stage, those who wish can add their own ingredients: sesame seeds, seeds, nuts. For special bread connoisseurs, you can add about 30 grams of low-fat yogurt; it will add the aroma of milk and light sourness.
3. Place the mixture in a mold greased with sunflower oil and previously heated in the oven along with the dough and put it back in the oven for final resting for 40-60 minutes - exactly how long depends on how well the dough fits.
4. After rising in the form of dough, remove the form from the electric oven and then proceed quickly: turn on the baking mode in the electric oven at 200-210 degrees, turn on the fan to quickly warm up the oven (with the fan on, the oven will warm up from 40 to 200 degrees in a matter of minutes!), after After heating to the desired temperature, turn off the fan and switch to the Heating from above and below mode, place the pan in the preheated oven and bake for about 40 minutes.
If you wish, to obtain a less hard crust, pour 150-200 grams of water into the pan at a lower level, then the baking atmosphere will be moist and the crust will be softer.
“Stolichny” is another rye-wheat Russian bread according to GOST of our blog, version 2017. This bread is traditionally baked using a hearth and pan. We will start with a simpler one - the shaped version.
The recipe according to GOST contains a small amount of yeast, but we will use only homemade rye sourdough of spontaneous fermentation.
The taste of the bread is very pleasant and quite neutral, well suited for everyday use.
At the end of the post there is a VIDEO we made using this recipe.
In our family we love this bread very much and bake it often.
Two loaves of Stolichny with spelled: in the foreground there is a photo of bread with sifted whole grain flour, bread in the background - with white spelled (the flour bran is sifted out by the manufacturer):
According to GOST, Stolichny bread is baked from peeled rye flour and 1st grade wheat flour, their percentage ratio is 50% to 50%. With this ratio, the influence of wheat flour gluten on the behavior of the dough is very large.
The name of GOST sounds like this: “GOST 26984-86”. The weight of the finished loaves according to these technical conditions, hearth and tin, is recommended to be the same and ranges from 850 grams to one kilogram.
If we remember what other domestic varieties of bread exist with the same percentage of rye and wheat flour, we can list:
- “Table” with 50% peeled rye and 50% 2nd grade wheat flour,
- “Kievskiy” with 50% sifted rye flour and 50% whole grain wheat,
- “Ukrainian New” with 50% peeled rye and 50% 2nd grade wheat flour,
- “Ukrainian” 50% peeled rye and 50% whole grain wheat.
“Stolovy” bread differs from “Ukrainian New” bread in that it contains only 3% added sugar relative to the weight of flour.
Compared to these varieties, “Stolichny” is the most “delicate”, due to the minimum amount of bran in the rye flour and 1st grade wheat flour in the composition. This type of bread can compete in this quality only with “Kievsky”, the taste of which is also softened by tea leaves.
Our innovation is that Instead of 1st grade wheat flour, we use sifted whole grain spelled flour, but you can also use flour white spelled.
These types of flour can be domestic and imported, such as ITALIAN WHOLE GRAIN SPRELLED, or German spelled flour DINKEL 630, or Swiss SPELLED flour type 720, or French WHITE SPELLED flour type 70.
SPELLED flour for this bread recipe (even sifted) according to GOST Stolichny with 50% white flour we use DO NOT RECOMMEND , a loaf of such rye-spelt bread will turn out too low, and the crumb and crust are very rough.
Soon in the blog "Culinarium" (a link will be given here, sorry, time shortage, this abbreviated post about baking with wheat flour will be published at the end of April) there will be a shortened version of the post with other photos about baking Stolichny only using 1st grade wheat flour " Divinka."
Spelled and spelled contain more minerals, trace elements, and proteins than wheat, and the protein in their composition is easier to digest due to the fact that it is water-soluble. And also, these types of cereals are hypoallergenic, so replacing wheat flour with them is advisable, from our point of view.
The evolution of the wheat cereal led to the fact that wheat acquired the qualities that it possesses today; this happened mainly in the 20th century due to breeding work (breeders gave wheat qualities that were by no means the best for digestion and human health in general; selection was aimed at enhancing only the baking qualities of wheat flour), so replacing wheat flour with spelt or spelled Spelled does not contain any deep contradictions; only when using these spelled substances in their existing diversity is it necessary to make the right choice.
To implement the recipe in the video and in the post, we used organic spelled flour with bran we sifted from the manufacturer "Black Bread", whole grain spelled flour.
Calorie content and composition per 100 grams of bread:
150.89 Kcal
Proteins: 8.62 g
Fat: 0.90 g
Carbohydrates: 28.85 g
Added Sugar: None in these baked goods.
So, in total for 2 loaves weighing 850-900 g we will need:
530 g peeled rye flour
530 g 1st grade wheat flour or whole grain spelled flour with sifted bran
16 g salt
- 32 grams of sugar (no sugar was added in the baking version in the video)
700 g water
Leaven:
190 g with rye flour 100% humidity
Opara:
190 g of mature sourdough with 100% moisture on peeled rye flour
308 g peeled rye flour
288 g water
Total: 786 g
Dough:
786 g of dough
128 g peeled rye flour
530 g 1st grade wheat flour or spelled flour with sifted bran, or white spelled
318 g of water (+40+60 g) for mold
- 32 grams of sugar (in the video - baking without sugar, sugar is added optionally, the nuances of technology using sugar will be discussed in the post on "Culinarium")
16 g salt
Total: 1778 g
From the equipment we will need:
Culinary scales
Household thermometer
Teflon cooking spatula
Cling film
Very fine mesh nylon sieve
Plastic dough divider with rounded edge
2 baking forms L6 or L7
At the stages of dough fermentation we will need 2 bowls:
For sourdough - a volume of at least 1.5 liters
- for dough and dough - volume of at least 5 l
We will also need: either heated floors, or a proofer, or a heater to maintain the temperature regime.
COOKING
If you ferment at a low temperature, as we do, at 16-18 degrees. C, carry out several cycles of refreshing it.
For example: 3 hours at 30 degrees. C - 1 time per day (20 g of sourdough: 40 g of peeled rye flour: 40 g of water);
3 hours at 30 degrees. C - 1 time in the evening (20 g of sourdough: 40 g of rye flour: 40 g of water);
9 hours at 25 degrees. C - 1 time, from night to morning (30 g of sourdough: 90 g of peeled rye flour: 90 g of water).
As a result, you should get 190 g (210 g total quantity) SOURDOUDS at the peak of activity.
1. It is possible not to refresh the starter using the above method in several stages if we are growing it in the summer or at room temperature.
To start the starter, mix all the ingredients according to the recipe the night before (the last step of the scheme). Dilute the starter in water, add flour and stir with a spatula.
We leave SOURDOUND for 9 hours at temp. 25 deg. WITH or 12 hours at temp. 22 degrees WITH . You must first cover the bowl with the starter with cling film.
2. Knead in the morning OPARU. To do this, mix all the ingredients of the recipe. Dilute the starter in water, then add flour and mix thoroughly with a spatula or large spoon. If necessary, continue kneading by hand.
Leave the dough for fermentationfor 3.5-4 hours at temp. 28-30 degrees. WITH . It is necessary to cover the bowl with the dough with cling film.
During this time, the dough should increase approximately 2 times, and the first bubbles should appear on the surface.
3. When the dough is ready, knead DOUGH.
To do this, you need to combine all the ingredients of the recipe. If you are using bran spelled flour rather than white spelled, sift it through a fine nylon sieve beforehand.
Dissolve the dough in water, and then add flour and salt to this liquid. Stir a little with a spatula, then continue kneading with your hands. Knead the dough with your hands for 4 minutes, or in HP for 8 minutes, or with a dough mixer at medium speed for 4-5 minutes.
During this time, gluten should develop, the dough should gather into a lump, if this does not happen, then let the dough rest for 10 minutes, and then knead it some more with your hands, placing it on the board. When kneading, set aside a little flour to dust the board during shaping, 25-30 grams in total.
4. Leave DOUGH on the risefor 3-3.5 hours at temp. 28-30 degrees . WITHin a bowl covered with film. The dough should double in volume. Keep an eye on the volume of the dough, it may come sooner.
5. Sprinkle the working surface with flour, we have this flour set aside before kneading the dough, only 25-30 grams.
It is also better to sprinkle your hands with a little flour. You can form the dough on any work surface, the main thing is not on metal or tile (they will cool the dough very much).
I have a special wooden board measuring 60*60 cm for molding. If you often bake bread, it makes sense to have one.
You can also lay a silicone mat, then you won’t need to dust it with flour.
6.MOLDING dough in the form of a bar (this approach to forming rye-wheat bread allows us to realize gluten from the composition of wheat flour): to do this, place the dough on the work surface using a rounded plastic dough divider from a bowl, knead the dough a little with a “light hand” in the form of a thick flat cake, then gather the edges of the cake in a circle “into a lock” in literally six movements, you will get almost a ball of dough, stretch it into a bar equal to the width of the mold using rolling movements.
Place the cylinder-shaped bar, seam side down, in a mold previously greased with a thick layer of butter or melted butter or pork fat ( V Lenten version of bread preparation grease the pan with peanut butter or special professional baking grease for pans!!!).
If the workpiece does not fit into the mold unevenly, it can be slightly reshaped with a spatula; there is no need to wet the spatula.
Sprinkle the workpiece with water.
7. BAKE at a temperature230 deg. With steam 15 min., 45 min. at temp. 180 deg. WITHwithout steam, on pizza stone, on middle rack of oven.
Preheat the oven for 40 minutes. at a temperature of 230 degrees. WITH.
To generate steam inside the oven, I pour a glass of boiling water into a tray and place it on the bottom surface of the oven. After 15 min. I take out the tray.
Attention! If the volume of your oven is small, then it is better to start baking at the highest temperature ( 250-280 deg. WITH) and do not give steam, but then the volume of the loaf is not the maximum possible. Also, when steam is supplied, there is a possibility that the crust may end up with significant cracks at the junction of the top and side surface.
8. Cool the finished bread on a wire rack for the first 2 hours without covering, then wrap it in a linen towel. You can store it in the refrigerator or simply in a dry, ventilated area, wrapped in a linen towel in two layers. You can also freeze bread by cutting it into pieces and collecting several pieces in blocks in cling film.
________________________________________ ____
The video shows a version of the recipe for one loaf, and the post contains data for two loaves.
Regarding the moisture content of the sourdough, we need to say something separately.
We make this bread without yeast on sourdough with 100% humidity, it turns out to have an excellent taste, with good, moderately pronounced acidity and sufficient volume. A variant of the GOST recipe provides for baking the “Stolichny” variety with sourdough with a moisture content of 186%, that is, with a very liquid sourdough.
Is it necessary to convert our homemade sourdough starter to a sourdough starter of this moisture content?
We believe that such additional complication of the process is completely unhelpful why, since any baking of bread at home is still an adaptation of industrial baking methods, and if, with a minimum set of techniques, good quality bread with the required taste is achieved, then there is no need to complicate the process. In industrial baking, leaven of such high humidity is used so that it can be conveniently pumped through pipelines when fed into kneading tanks.
R Let's talk a little about the benefits of rye sourdough.
By her own leaven- This symbiosis of lactic acid bacteria and wild yeast in the form of colonies that feed on the flour and water you feed them. People have been using leaven to rise dough since ancient times. Sourdough was in use until industrial yeast was invented at the end of the 19th century.
The cycles for maintaining yeast and sourdough dough are very different: the cycle for yeast dough lasts no more than 2-4 hours, and for sourdough - 5-8 hours.
Due to prolonged fermentation under the influence of sourdough, processes of partial breakdown of flour components occur; they are very similar to those that occur in the human stomach and digestive tract. That is, sourdough bread contains partially split proteins, they are much easier to digest in the human body.
Also, when the dough is kept for a long time, phytic acid has time to break down (in rye sourdough - 100%, unlike wheat sourdough), which is contained in the shell of most cereals. This acid retains its activity when baking bread, and when it enters the human intestine, it enters reaction with its contents: forms salts based on many macro- and microelements contained in partially digested food masses located in the intestines, thereby the human body does not receive enough of these beneficial substances, and they, in turn, are necessary for many metabolic processes and for maintaining immunity.
In addition, during operation yeast And lactic acid bacteria sourdough vitamins are formed with which the starter further enriches our sourdough bread; these are mainly B vitamins, as well as B9, B12 and others.
Thanks to the volatile alcohol substances produced by the sourdough bacteria, the taste and aroma of sourdough bread becomes much richer and richer than the taste of instant yeast bread with artificial yeast.
Sourdough also produces natural antibiotic substances, which remain in the bread after baking and which, when eating bread, protect us from pathogenic bacteria.
It turns out that sourdough bread is much easier to digest, enriched with vitamins, it is medicinal, and, among other things, it is much more tasty than bread with artificial yeast.
And provided that if you bake it with organic whole wheat flour, the benefit aspects are further enhanced.
Variant on spelled with sifted bran in a cut from the video:
These types of flour are used in baked goods, and “Weekend Spelled” flour was also used - this is the same whole grain spelled flour, but with bran sifted out by the manufacturer:
Proper dough:
Place the dough on the table and shape it using a small amount of flour:
Molded blank:
Preparation before lifting:
Workpiece after lifting:
Stolichny with sifted whole grain spelled (it contains a residual amount of bran), The height of the loaf is 8 cm, the baking was steamed, so there are several cracks on the crust:
Stolichny on "Weekend Spelled" of domestic production, this is white spelled (there is almost no bran in it), porosity is finer than with sifted whole grain flour, loaf height 8 cm, baking without steam:
Stolichny using 1st grade wheat flour "Divinka", the pores are more elongated than on spelled, horizontally oriented, unlike the crumb on spelled, loaf height 9 cm, baking without steam:
The horizontal orientation of pores on 1st grade wheat flour is clearly visible:
Storing pieces of bread using sifted whole grain spelled and 1st grade wheat flour, 8 cm and 9 cm, respectively, loaf height:
Saving pieces of bread on spelled whole grain sifted and white spelled, 8 cm and 8.5 cm, respectively, loaf height:
Video about Stolichny baking with spelled, the author and performer of the video is daughter Nastya:
COLLAGE "DEFECTS when baking molded Stolichny on spelled":
1
- the dough is under-fermented, that is, the fermentation period is too short, so the crust turned out torn; also a lot of “steam was given” as splashing on the oven walls, which is why there are large cracks at the junction of the top and side crust
2
- the loaves were burnt on top, the oven height was low and after 30 minutes. it was necessary to cover the workpieces with foil
3
- the humidity of the sifted spelled dough was too high, so the pores of the crumb turned out to be large and uneven
4
- the humidity of the white spelled dough was too high, so the pores of the crumb turned out to be large and uneven
5
- spelled flour was used, so the pores were too large and the top crust was uneven and lumpy, and the crumb tasted rough, the loaf was low (only 7 cm). These defects could not be overcome by any technical means; That's why SPELLED FLOUR We DO NOT RECOMMEND to use for baking this type of bread, spelled flour for the experiment was taken with the highest possible baking qualities of domestic production.
________________________________
OUR PHOTOS
Tver distances at the end of March (night mode):
The first minutes after sunset:
Night has fallen:
Spices are also added to some types of bread - such as caraway seeds, nuts, raisins, garlic, dried apricots and grains (sesame seeds, poppy seeds and others). The seeds also serve for decoration.
Bread can be eaten separately, but it is often eaten with butter, peanut or sunflower butter, jam, margarine, jam, jam, jelly, marmalade, honey, which is essentially a dish called a sandwich. The bread is also used as a sandwich base. It can be just baked or subsequently toasted (such as in a toaster) and can be served with virtually no restrictions from room temperature to hot. In some cultures, bread is also used as a cutlery.
Unpackaged bread can be stored in a bread bin, and then it will stay fresh longer.
There is a hereditary disease, celiac disease, in which eating bread is contraindicated because the bread contains gluten, and the patient must follow a lifelong gluten-free diet.
Etymology
Word bread goes back to the Proto-Slavic form * xlěbъ, which is possibly a borrowing from the Germanic proto-language (German * xlaiƀaz), or from some early Germanic dialect (usually believed to be from the Gothic language). According to another version, "bread" may be an original word for both the Germans and the Slavs.
Story
Bread is one of the oldest prepared foods, dating back to the Neolithic. The first bread was a kind of baked mush made from cereals and water, and could also be the result of accidental preparation or deliberate experiments with water and flour. Descendants of such early bread are now made from various grains around the world, for example, Mexican tortilla, Indian chapati, Chinese baobing ( báobǐng, 薄饼), Scottish oatcake, North American corn cake and Ethiopian injera. Such bread in the form of a flatbread became the basis of food for many ancient civilizations: the Sumerians ate barley flatbreads, and in the 12th century BC. e. Egyptians could buy flatbreads called that. In the Tocharian burial (Loulan Beauty 1800 BC) a bag with grain and a sieve was found, which undoubtedly indicates the use of bread.
Under the name “bread” are known various types of food products prepared from the grain flour of certain cereals and serving as the most important component of national food. The main grain crops: wheat, rye, barley, corn, rice, millet, oats, sorghum and durra. In addition to cereals, the role of bread plants also belongs to several others: for example, cassava (cassava), several types of palm trees, breadfruit ( Artocarpus), arrowroot and others.
It is believed that bread made from yeast dough first appeared in Egypt due to local favorable conditions for the growth of wheat, and the preparation of such bread required the development of a wheat variety with two new properties. The first improvement made during the Early Dynastic period in Egypt was the discovery and cultivation of wheat that could be threshed without first being dried by fire. The discovery of a wheat variety containing quite a lot of gluten (protein) was the second discovery that helped the emergence of yeast bread.
It is believed that yeast dough was originally used in the 17th century BC. e. , but wheat from which such dough could be made was very rare. The conclusion about the shortage of such wheat was made on the basis of data that such wheat was practically not brought to Ancient Greece until the 4th century BC. e. , despite well-established trade relations between Egypt and Greece, which had existed by that time for 300 years. [ ]
For the first types of bread, there were many ways to leaven the dough. Bacteria present in the air could be used as yeast. To do this, you just had to leave the dough out in the open air for a while before baking. This technology is still used to make sourdough bread. Pliny the Elder wrote that the Gauls and Iberians used the skimmed foam from beer to make “lighter [i.e., less dense] bread than [ did] other peoples.” In parts of the ancient world where wine was drunk instead of beer, the starter used was a mixture of grape juice and flour that was allowed to ferment, or wheat bran soaked in wine. However, the most common method was to leave a piece of dough when making bread and use it the next day as a source of fermentation.
Even in the ancient world there were many different types of bread. In his work “The Feast of the Wise,” the ancient Greek author of the 3rd century AD. e. Athenaeus describes some types of bread, cakes, cookies and other baked goods prepared in antiquity. Among the varieties of bread mentioned are flatbreads, honey bread, mushroom-shaped loaves sprinkled with poppy seeds, and a special military dish - bread curls baked on a spit. The type and quality of flour used to make bread could also vary. As the author of the 3rd century BC noted. e. Diphil, “bread made from wheat, compared to that made from barley, is more nutritious, easier to digest, and always of better quality. In order of merit, bread made from refined [well-sifted] flour comes first, followed by bread made from ordinary wheat, and then bread made from wholemeal flour.”
Liquids
Water or some other liquid is used to form the flour into a dough. The amount of liquid needed varies depending on the recipe, but a generally accepted ratio for yeast bread is approximately 1 part liquid by volume to 3 parts flour. In recipes that use steam fermentation, the liquid content may exceed the flour content. In addition to water, other liquids may be used, including dairy products, fruit juices and beer. As part of each of these liquids, additional sweeteners, fats and sourdough components get into the bread, as with water.
Fermentation
Fermentation with yeast
Many types of bread are leavened with fungal yeast. Yeast causes the carbohydrates in flour and sugar to ferment, releasing carbon dioxide. Most manufacturers and bakeries in Russia, the USA and Europe use baker's yeast for their dough. They give permanent, fast and proven results. Less common is yeast starter based on hop flowers. This method of fermentation is less convenient for industrial production (the dough takes much longer to rise and sometimes it sours), however, bread with hops is considered more useful for humans and is therefore produced in small quantities as a dietary product.
Leaven
Sourdough bread
The sour taste of sourdough and bread based on it does not come from yeast, but from lactic acid bacteria, with which yeast lives in symbiosis. Lactic acid bacteria feed on the byproducts of yeast fermentation and, in turn, make the overall culture more acidic by secreting lactic acid, which prevents the starter from spoiling (since most microbes cannot survive in an acidic environment). Initially, all bread was prepared with sourdough, and the process of leavening remained unclear until the 19th century, when, using a microscope, scientists were able to detect microorganisms (yeast) that cause the dough to rise. Since then, yeast has been selected and cultivated to improve the reliability and speed of fermentation. Billions of these cells were then packaged and sold as "Baker's Yeast." Bread made with such yeast is not sour because it does not contain lactic acid bacteria. Bakers around the world quickly adopted this yeast as baking bread with it became easier and bakery operations became more flexible. In addition, the baking process became faster, allowing bakeries to bake fresh bread three times a day. While bakeries in Europe continued to bake sourdough bread, in the United States sourdough was widely replaced by yeast.
Bread in culture and religion
Being the basis of nutrition for many peoples, bread is considered as a source of life and a symbol of labor. According to the Slavic custom of hospitality, round bread with a salt shaker in the middle ("bread and salt") is presented on an embroidered towel - a towel. In the Russian language there are many proverbs and sayings related to bread: “Bread is the head of everything,” “If there is bread, there will be a song.”
Bread in the USSR
During the First World War, the German army experimented with adding sawdust to bread to increase its volume and adding blood to increase nutritional value, but these experiments were unsuccessful.
Baking bread today, both at home and on a production scale, requires compliance with certain rules and is a rather labor-intensive process. The dough can be prepared in several traditional ways - sponge, straight or by brewing, with or without yeast. In order to speed up the process of dough “ripening” for some types of cereals, micronization (heating by infrared rays) and extrusion (processing of baking mass under pressure) technologies have been used since the end of the last century.
Main stages of production of bakery products
Regardless of where bread is baked - in an oven or a bread machine, in the kitchen of an expensive restaurant or a large bakery using modern ovens and other types of equipment, this process differs only in scale and degree of mechanization.
Preparation of bakery products includes the following work:
1. preparation - sifting flour and mixing different types (if necessary), adding other ingredients in a certain dosage;
2. kneading the dough, as well as activating the processes of its fermentation and loosening;
3. molding – dividing the finished dough into portions and forming blanks for products of a certain shape and size;
4. baking products in compliance with a certain temperature and humidity level;
5. cooling of products, as well as their packaging to preserve taste and freshness (for sale, if necessary, transportation and long-term storage).
Making dough is a long process that takes up about 70% of the total time required to bake baked goods. But the taste, quality and other characteristics of future baked goods depend on how correctly it is performed.
Baking technology for pan bread
Depending on the baking method, there are two main types of bread: hearth and pan. Hearth products are baked without using molds on a flat surface: on a hearth in a Russian oven, on a baking sheet in an oven, or on sheets in a special chamber. Dough pieces for the production of tin bread are placed in special aluminum molds - usually they are rectangular or round.
After delivery of raw materials (various types of flour, yeast) and all necessary food ingredients, the quality of which is controlled by specialized laboratories, to the plant, dough preparation begins. The flour is sifted, water, yeast or starter, sugar, salt, fat and other ingredients are added in accordance with the recipe, and kneading is carried out in dough mixing machines. After thorough mixing, the mixture is left to mature for a certain time at an air humidity of about 75 - 80% and a temperature of 30 - 32 degrees.
As a result of fermentation, the mass of the dough increases in volume and it becomes airy. The next stage is cutting the finished dough. It is cut into pieces and given a certain shape using a dough rounding or seaming machine. Then, after placing it in metal molds, the dough is sent to the proofing cabinet to add fluffiness. Then, if necessary, cuts are made on the workpieces and they are sent to an oven with two temperature zones.
In the first zone the temperature is maintained from 260 to 280 degrees, and in the second - up to 200 degrees. Cooking time depends on the type of flour and type of bread. Rye products are baked for about an hour, and wheat products - about 52 - 55 minutes. After baking, the baked goods are moistened with steam humidifiers (with their help, steam is supplied to the oven at low pressure).
At the final stage, the bread is removed from the oven and molds - it is ready to eat!
Loading...