I propose to get acquainted selectively and very briefly, with the principle of the technology of bakery production (the book itself is sooooo thick) Based on the materials of the Internet. I myself would not have made such a short summary of the book, although on the site I gave a lot of material from this book.
L. Ya. Auerman (2005) TECHNOLOGY OF BAKERY PRODUCTION.
Ingredients
Yeast: pressed, dried, instant (instant) imported. Compressed baker's yeast, produced by most yeast factories in the CIS, contains up to 30-40% wild and foreign yeast, which sharply reduces the fermentation activity of compressed yeast and their storage stability. The pressed yeast is stored in the cold at 4C for no more than 3 days. Before kneading yeast into the dough, they are roughly crushed and stirred in warm (35C) water. With the sponge method, 0.5-1 g of yeast is added per 100 g of flour, with the unpaired method - 1.5-3 g or more (up to 6 g for non-tasty dough, up to 8 g and higher for butter). Baker's yeast thrives best at 25C and ferments best at 35C. At 35-40C, the activity of the ICD is maximal.
Yeast activation (Flour brew). Brew 13-20g of flour with hot water (40-60g at 95C). Add 2 g of white malt (diastatic malt flour) to the brew with T 50C. Pour in 55-57g of cold water, add 13-20g of wheat flour and stir. Pour crushed compressed yeast into this nutrient medium with T 30-32C in the amount required for the recipe and stand for 1-2 hours. After activation, such yeast can be used for dough or dough, or it can be stored in the refrigerator for up to a day. Yeast activation is very important for dough recipes with low yeast and in non-steam doughs.
Rye sourdough is obtained by spontaneous fermentation. Knead flour with water and leave at 25-30C. After 7-8 hours, refresh or "grind" the dough by adding a new portion of flour and water to it. In four to produce 6-8 crumbling dough. The bread made from spontaneously fermented rye dough is well loosened after 5-6 successive softenings, has a normal crumb structure and a good appearance. The taste and aroma of this type of bread are typical for rye bread. While wheat bread can be made either with sourdough or yeast, rye and rye-wheat bread made from wallpaper and peeled rye flour is always prepared with sourdough from rye flour, otherwise the black bread will turn out with sticky, as if unbaked crumb.
A thick leaven (for 100 g of flour 70 g of water) is called "head", and less thick (75 g of water per 100 g of flour) is called "kvass". The starter cultures are constantly softened and maintained in the required quantities for making the next batch of bread dough. If you do not have enough starter culture, you can “dilute” it as described below.
To prepare the required amount of sourdough, its amount is increased in several steps, each time adding to the previous sourdough the amount of flour approximately equal to it by weight and the amount of water required for the desired density. Let's say we have 10 g of sourdough and we want to prepare about 1.7 kg of sourdough for making bread dough on it from ten kg of flour. Here's how to do it to get a head or kvass:
Dilution of 10 g of starter culture to obtain 1.7 kg of head.
1) 10g sourdough. 28 g flour, 26 g water, 1 g pressed yeast. Mix. Allow to ferment for 4 hours at 25C. The result is the so-called "yeast leaven".
2) 65g yeast starter culture, 65g flour, 50g water. Mix. Allow to ferment for 4 hours at 26C. You will get an "intermediate leaven".
3) 180g intermediate sourdough, 222g flour. 158g of water. Mix.Allow to ferment for 4 hours at 27C. You will get the "basic leaven".
4) 560g of the main starter culture, 680g of flour, 460g of water. Mix. Let it ferment for 4 hours. You will get a "production starter" or head with optimal acidity, ready to be added to the dough.
Dilution of 20 g of sourdough to obtain 1.7 kg of kvass
1) 20g starter culture. 70g flour, 60g water, 1.5g yeast. Stir and leave to ferment for 4 hours at 28C. You will get a "yeast leaven"
2) 150g yeast starter culture, 200g flour, 150g water. Stir and leave to ferment for 3.5 hours at 28C. The result will be "half-leaven".
3) 500g half-fermented milk, 720g kvass, 540g water. Stir and leave for 3 hours at 28C. You get ready-made kvass with optimal acidity, on which you can put the dough.
On sourdough, the dough is prepared in two steps (sourdough dough) or in three steps (sourdough, sourdough dough, dough dough). The sourdough dough is prepared in the same way as the yeast dough, just instead of yeast, take the entire amount of the sourdough according to the recipe.
Thick Sourdough (head) for bread from 1 kg of flour
150g of sourdough, 180g of flour (from 1 kg of the total amount), 130g of water. Stir and leave to ferment for 3.5 hours at 29C.
Dough on a thick leaven (head) for bread from 1 kg of flour
460g head, 740g flour, 15g salt, water to get the dough of the desired consistency. Knead the dough and leave to ferment for an hour and a half at 30C. Then cut, shape the bread, let it proof and bake.
Less thick leaven (kvass) for bread from 1 kg of flour
200g sourdough (kvass), 320g flour, 240g water. Stir and leave to ferment for 3 hours at 29C.
Dough with less thick leaven (kvass) for bread from 1 kg of flour
760g of kvass, 560g of flour, 15g of salt, water to obtain dough of the required consistency. Knead the dough and leave to ferment for 50 minutes at 30C. Next, cut into portions, shape the bread, proof and bake.
Fats: vegetable oil and solid fats (margarine, animal oil). Solid fats are melted (melted). The quality of the bread will be enhanced by adding fat to the dough in the form of a pre-prepared finely dispersed emulsion in water. This applies to both vegetable oil and margarine.
The ratio of raw materials in bread dough made from wheat flour with yeast
100g flour
50-70g water
0.5-2.5 g of compressed yeast
1.3-2.5 g of salt. Most bakeries contain 1.25-1.5 g of salt per 100 g of flour, city loaves and salted whiskey contain up to 2.5 g of salt per 100 g of flour, and salt is added to them after partial fermentation of the dough.
0-20g sugar. At 10 g of sugar, maximum gas formation. At 20g of sugar - 2 r less gas is released (approximately as with 0g of sugar)
0-13g fat (up to 30g). At 0 g fat, gas production is maximum. With 10-30 g of fat - 25-35% less gas. This means a longer proofing time. Small additions of solid fats improve the volume of the bread (the dough expands longer and more intensively during baking)
Additional types of raw materials: eggs, milk, milk powder and whey, raisins, poppy seeds, caraway seeds, vanillin, etc.
Traditionally, in Russia, wheat bread dough is prepared in a sponge way using ordinary dough. Modern methods of preparing dough in factories in a continuous and continuous way with intensive kneading rely on large thick doughs (70% of all flour, 24C, steam ferments for 4 hours, dough for 25 minutes) and liquid dough (30% of all flour, ferments for 3-4 hours) , dough 0.5-1 h).
Plain (traditional) dough
½ the amount of flour
2/3 the amount of water
The whole amount of yeast (0.5-1% by weight of flour in the recipe).
Dough is thinner than the dough in consistency. It is kneaded only until the mixture is homogeneous (until there are no lumps of flour in the mass). T 28-32S. The duration of fermentation is 3-4.5 hours. Adding small amounts of salt to the dough improves both the dough and the dough and the quality of the bread.
In Estonia and other Baltic countries, wheat dough is prepared in a dispersed phase.
Dispersed phase
30% of the total amount of flour
Sugar
Fat
Dairy
3% compressed yeast
Water until a creamy dough is obtained (60% moisture, i.e. 60% of the total weight of the phase)
Ferment the dispersed phase for 30 min. Knead the dough. Let it ferment for 30 minutes and cut.
Dough
Add the rest of the flour, water and salt to the dough. T28-30S. Fermentation 1h - 1h 45min. One (2 grade flour) or two kneading (c. Flour or 1 sec), during which sugar and fats are added. The wallpaper flour dough is not kneaded at all.
Wrinkle - mixing the dough for 1-3 minutes, as a result of which the volume of the dough decreases, approaching the original (immediately after kneading).
The first (or only kneading) is carried out after 2/3 of the total duration of the fermentation of the dough. The last kneading is done 20 minutes before the start of cutting the dough.
Dough fermentation: is counted from the moment the dough is kneaded until it is divided into pieces. In the process of dough fermentation and kneading, it ripens. A fully ripe dough is:
1) gas formation proceeds with maximum intensity
2) rheological properties optimal for working with dough - for forming, holding the gas by the dough and maintaining the shape of products during proofing and baking.
3) The optimal amount of unfermented sugars and protein breakdown products in the dough necessary for the normal coloring of the bread crust
4) Content in the required quantities of flavoring and aromatic substances (lactic acid, alcoholic fermentation products, etc.)
When kneading dough for frozen semi-finished products, the dough at the end of the batch should be 18C. Let it rest (wander) no more than 45 minutes and cut it. Flour only 1 sec. or in. with .. Yeast is used in increased quantities of 4-8%. To stabilize the dough, dry wheat gluten and vitamin C are added to the flour. Products are frozen at -35C either after molding and cutting, or after incomplete proofing, stored at -14C for 4-18 weeks. Defrost at 3C (in a refrigerator) for 12 hours or at 20C for 60 minutes. Proofing will be 2.5-3 times longer than usual, proofing at 35-38C.
Dough cutting
1) dividing the dough into pieces of the required mass
2) rounding off pieces of dough
3) 3-7 minutes of intermediate proofing
4) Final forming of products
5) Proofing at T 35C and air humidity 80-85% for 30-55 minutes (for loaves weighing 0.5 kg)
When dividing the dough into pieces, the variation in the size of the pieces should be minimal (plus or minus 1.5%), that is, for buns weighing 100 g, this is plus or minus 1.5 g or the range in weight is 98-102 g. For buns weighing 50g, in the range 49-51g. The fact is that pieces of dough of varying weight will be deflected and baked at different speeds, which will cause noticeable differences in the quality of the bread.
Immediately after dividing the dough into pieces, each dough piece round up, rolling up their palms and giving them a spherical shape. Round buns and round hearth breads are immediately afterwards sent for final proofing and then baked. The rye dough is not rolled up and not allowed to preliminary proof. After rolling, pieces of dough for all other products are left alone for 5-8 minutes for preliminary proofing. Rolling prior to the final shaping of the products improves the structure of the dough and allows to obtain finer and more uniform crumb porosity, which is so appreciated in Russian types of bread and bakery products.
Preliminary, or intermediate, proofing is absolutely necessary to obtain a fluffier, bulky bread. The rolled dough balls are left uncovered for 5-8 minutes, no special conditions (temperature or humidity) are required. A slight drying of the surface of the dough balls is even desirable, because it facilitates the subsequent rolling of the dough into loaves, rolls, braids and coils, rosanches, horns and horseshoes, etc. torn during cutting and rolling of the dough are restored.
Next, the dough balls are shaped. Roll the ball with a rolling pin into an oblong pancake, roll the pancake into a tube, roll the tube into a loaf.For ordinary loaves, blunt ends are left; for city rolls, the tube is rolled into a short cylinder with pointed ends. Horns, rolls and rosanches are molded in a different way. Rye dough for tin bread is formed into a cylinder without first rolling into a pancake.
After molding, the products are sent for proofing at 35-40C and air humidity 75-85% for 25-120 minutes. The stronger the flour, the drier the dough, the smaller the weight of the products, the rougher their mechanical processing, the lower the proving temperature and the higher the% of sugar and fat in the dough, the longer the proofing.
Bakery products
Bread and buns are baked at 200-250C, starting with a high T and gradually reducing the oven temperature during baking to 180C. Moisturizing the baking chamber (by supplying steam) or the surface of the products (by spraying the products with water, smearing the surface of the products with water or an egg mash) during the first three minutes of baking slows down the formation of the crust, reduces its thickness by three times and helps to obtain 10% richer molded bread, and hearth - 25% more magnificent. If the products are greased with water or an egg before baking (Minsk, Riga, baking), then they are baked in a dry oven, without steam. Baking loaves weighing 0.5 kg at 280-240C occurs within 20-24 minutes
Rolls, loaves and many other types of products are cut before baking. Cuts are made longitudinal, oblique or transverse, rye dough products are not cut before baking, but pricked.
The optimal baking mode is
1. The first three minutes - high humidity, T 120C
2. Following, while the product increases in volume, 240-280С
3. After the volume and shape of the products in the oven have stabilized, significantly reduce the temperature and bake the product.
Hearth bread is baked faster than pan bread of the same mass. Bread is baked from 8-12 minutes for buns to 80 minutes for bread weighing 2.5 kg or more. Long-baked bread is more aromatic and stale more slowly.
When baking hearth sorts of rye bread (Riga, Minsk, Ukrainian), they are pre-fried at a temperature of 350C for 5 minutes. Next, the bread is taken out, greased with water, allowed to rest a little and baked in the oven at 230C, reducing the temperature during baking to 180C. Instead of roasting Riga bread, you can steam humidify for 2 minutes in the initial baking phase.
Bread storage.
An hour after baking, the crumb temperature drops to 45-47C, and two hours later - to 35C. Three hours after baking, the crumb temperature will be LOWER than the room temperature. When storing bread at room temperature (15-25C), the first signs of staleness appear after 10-12 hours. The crumb hardens, and the crust becomes softer and more elastic, the aroma and taste change from fresh to the smell and taste of old bread. At a temperature of 0-2C, bread stale as quickly as possible. A decrease in T to minus 20-30C stops the process of staling. The bread can be freshened by heating, until T in the center of the crumb reaches at least 60C. if the bread is refreshed so that it does not dry out (sprinkle with water and wrap in foil) and so that T in the center reaches more than 90C, then the repeated staling of such refreshed bread goes no faster than freshly baked bread.
