FR2788750A1 - Container for baking and wrapping farmhouse loaf comprises white wood ring and square of baking paper - Google Patents

Abstract

The container is made from a strip of white wood 4 cm wise and 70 cm long, stapled to form a ring (1) 21 cm in diameter. A 40 cm square of baking paper (2) conforming to existing regulations is pushed into the ring to receive the dough ball. After the dough has risen and the loaf has been baked the ring and paper are left in place during display and sale to act as a decorative wrapping.

Description

-l- the present invention relates to a system which aims. of

  simplify post-oven operations, baking, and presentation packaging, of a ball of country bread obtained with a very soft dough (high hydration, temperature of the dough at the end of high kneading, and whose fermentation is ensured with a yeast starter). Traditionally for this type of bread-making, the storage of the dough during the fermentation which precedes the oven is ensured by wicker bannons covered with a cloth and heavily coated with flour. At the end of fermentation, the dough is placed by inversion on the carpet, or the shovel. It follows the placing in the oven, where it undergoes cooking, without the support of a mold. After baking the bread is left to stand in the open air (bleeding). Then it is placed on the shelves of the shop. Sometimes at the time of sale the bread is

  1 5 folded in a paper, or put in a sachet.

  During the fermentation the patons must not be subjected to any draft of air. Baking is often brutal. Very often, at the start of cooking, the very hydrated dough, therefore very fragile, withers. The bread once removed from the oven is handled and the bleeding is sometimes carried out in baking trays, sometimes on work tables, sometimes on the floor or in carts. A new manipulation for the placing in store, where the bread awaits the barge still in the open air, the bread is still touched during the sale. The housewife concerned about the presentation should then

  find a nice container for presentation on the table.

  The Invention is made up of: A circle made up of a strip of white wood 4cm wide,

  cmI long, stapled to form a ring of 21 cm in diameter.

  A sheet of baking paper in accordance with current legislation and cut into a 40cm square. These elements are

nonlimiting examples.

  The dough once kneaded, and after having undergone its relaxation and soni pointing is divided, weighed, shaped by rounding, it is then directly put in its wooden ring previously garnished with its

baking paper.

  Throughout the long period of post-fermentation fermentation known as the primer, the balls or pies will grow peacefully away from drafts harmful to their good growth and favorable for crusting (dehydration

  peripheral causing alteration of the crust).

  -2- Protected handling, without overturning or emptying, of the pies when placed in the oven, will avoid any trauma in the absence of shocks. -The container thus produced will become in the oven a mold supporting the dough and helping the development -Ell end of cooking the whole will be easily and hygienically unloaded. - During the cooling period of the breads also called the penetrant, the pie inside its baking paper will have its aromas increased tenfold thanks to a concentration in the heart and by the limited evaporation of essences

  -In the shop the bread will be prepackaged while remaining palatable.

  The whole white wooden circle baking paper having undergone the passage in the oven, after cooling will then become a packaging, rustic, original, hygienic and facilitating the long conservation of the

consumer bread.

  Fig. I: is a front view of the assembly after cooking the pie has grown well, the paper has slightly browned and its horns

fall back down.

  Fig 2 is a top view, the dotted square represents the paper before it is shaped in the circle. The appearance of the paper in place, is here very theoretical, the circle appears in dotted lines

as well as the ass of the pie.

  Sharpening in sharp although not obligatory is recommended for the presentation and the taste The circle -The strips of white wood come from peeling of poplar wood, 1cr choice initially intended for the manufacture of food crates -The shaping is done on a cylinder with the inside diameter of the completed circle - The stapling is carried out by 4 staples The baking paper Cutting a square eni sheet of 40cm side. the latter will be placed flat on the circle is by placing the ball of dough well

  middle that the paper will take its final shape.

  The present invention should be essential for those who wish to produce high quality country bread, but who is put off by difficulties; due to the texture of the dough, its fragility and cooking problems. The commercial argument of the presentation, hygienic, rustic is original, should restore its credibility to this forgotten product in the gastronomic repertoire

  French, known as Tourte de Saint Méard.

-3-

Claims (1)

  I Method of making an original container, which has the function. to simplify post-oven operations, cooking, and   presentation packaging, a ball of bread.   This system is characterized by a circle or ring, consisting of a strip of white wood 4 cm wide, 70 cm long, stapled to form a ring of 2 I cin in diameter (1). A sheet of baking paper (2); in accordance with current Cenl legislation, cut into a square 40cm square, this square is intended, once it is shaped by the quick removal of the paton in the ring, to serve as a container to contain the dough; at the time of the growth, the cooking, the re-pouring, the bleeding, the   presentation in store, of the sale, and on the consumer's table.   (nonlimiting examples in dimensions, as well as in materials).