JP2007189940A - Method for producing french bread baked at home - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To bake tasty French bread with a domestic oven by simple operation. <P>SOLUTION: The oven is obtained by installing pans in the lower and middle parts and a rack in the upper part in a baking chamber of the oven and arranging ceramic boards on the pans and rack, respectively. A punched metal plate is arranged on the ceramic board in the lower part and a non-porous metal plate is arranged on the ceramic board in the middle part. In this state, the interior of the baking chamber is pre-heated to heat the ceramic boards, punched metal plate and non-porous metal plate. Bread dough with cuts formed thereon after finish fermentation is then placed on the non-porous metal plate and the bread dough is baked in the baking chamber while sprinkling water over the punched metal plate and generating steam. Water spreads over the surface of the punched metal plate, penetrates into a plurality of holes of the punched metal plate and contacts the ceramic board to instantaneously generate a large amount of steam when sprinkling water on the punched metal plate. Thereby, the bread dough is wrapped in the steam. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for baking French bread in a home oven.

  French bread is said to have a bright golden color with a pale and glossy skin with a crispy skin. In addition, it has a rich fragrance and rough air bubbles inside, and a voluminous feel, and the skin is preferably thin and glossy, and the cut opening with a coup (cut) is greatly raised, and it is desirable to have a cracked state. By doing, it becomes a delicious French bread.

  In order to make French bread as described above, it is necessary to devise various ways to make the dough, but the conditions for baking this dough are very difficult, especially in home ovens, baking such delicious French bread It was considered impossible. The main reason is that a proper steam is required at the time of firing, and since a steam generator is not provided in a normal household oven, steam is generated and generated in the oven during firing. However, it was not possible to bake French bread that tasted as if it had been baked in a bakery.

In view of this point, the trays in which metal pipes (or metal corrugated plates) are arranged side by side are respectively arranged in the lower and middle parts of the baking chamber of a household oven, and the dough containing the coupe is placed on the middle metal pipe together with the metal plates. A production method has been proposed in which bread dough is baked in a baking chamber while being placed and water is applied to the lower metal pipe to generate steam. (See Patent Document 1)

  On the other hand, a production method has been proposed in which a plurality of bricks are stored in a firing chamber, and steam is generated by applying water on the preheated bricks. (See Patent Document 2)

JP 2005-124457 A Japanese Patent Publication No. 5-13605

  The conventional manufacturing method using the above metal pipe has the following problems. That is, when metal pipes (or metal corrugated plates) are arranged, a groove is formed between adjacent pipes. When water is applied, water flows along the groove toward the back of the firing chamber and instantly evaporates. The steam is consumed instantly in the back. That is, it occurred locally in the back of the baking chamber and could not wrap the entire bread dough uniformly.

Even if the pipes are shifted 90 degrees in the left-right direction, steam flows locally into the groove between the pipes at the entrance of the firing chamber and steam is locally generated at either the left or right side. Cannot wrap bread dough with steam. The same applies to the use of metal corrugated plates, and the conventional method could not produce delicious French bread.

  On the other hand, the conventional manufacturing method using bricks has the following problems. In other words, since the surface of the brick is a fine uneven surface, the water becomes a minute polka dot because of the uneven surface when the water is applied, and enters the unevenness, so the applied water is spread over the entire brick surface. Does not spread. For this reason, it takes time to generate steam, so that the amount of steam filled in the baking chamber is small and the bread dough is not sufficiently distributed.

That is, since the temperature in the firing chamber is high, the vapor evaporates and disappears in a short time. Bread dough requires a large amount of steam instantly, but in the case of bricks, the water on the bricks gradually evaporates with the feeling of dewa, so it disappears before being consumed by the dough.

  An object of the present invention is to solve the various problems described above and to be able to bake delicious French bread with a simple operation using a home oven.

  The present invention relates to a method for producing French bread to be baked at home, and a saucer is provided in the lower and middle portions of a baking oven of a home oven, and a net shelf is provided on the upper side, and a ceramic plate is provided on the lower and middle trays and on the upper net shelf, respectively. Further, a punching metal plate is placed on the lower ceramic plate, and a non-porous metal plate is placed on the middle ceramic plate. In this state, the firing chamber is preheated to each of the ceramic plates, the punching metal plate, and the non-porous metal plate. The perforated metal plate was heated, and after preheating, the bread dough was placed in the baking chamber by placing the finished dough with the coupe after finishing fermentation on the non-porous metal plate in the middle, and further stored in the baking chamber. The bread dough is baked in a baking chamber while water is applied to the punched metal plate in a state to generate steam. Further, the ceramic plate is thicker than the outer peripheral flange of the tray.

  The French bread manufacturing method of the present invention uses a ceramic plate and a punching metal plate, and when water is poured on the punching metal plate, the water spreads over the surface of the punching metal plate and enters a number of holes in the punching metal plate, and The water comes into contact with the ceramic plate, and a large amount of steam is instantly generated to fill the baking chamber, so that the bread dough is immediately filled with steam.

Moreover, since the ceramic plate has a large heat storage capacity, water can be vaporized once. Furthermore, a ceramic plate is placed on the net shelf in the upper part of the baking chamber, so the heat rays from the heat storage are directly poured onto the bread dough surface, contributing to baking.

  As a result, delicious French bread as described above can be made. In other words, the skin is crispy and the baked color is light and glossy and bright golden, and the inside has a voluminous scent and rough air bubbles, and the cut mouth with a couper rises greatly, and it is baked in a crisp and cracked state. it can.

  Furthermore, since the thickness of the porcelain plate is larger than the height of the outer peripheral flange of the saucer, the punching metal plate or non-perforated metal plate placed thereon can be placed without being obstructed by the flange of the saucer, The contact is ensured, and the effect of generating steam and baking the dough is good.

  A method for baking French bread in the home oven of the present invention will be described with reference to FIGS. FIG. 1 is a schematic front view showing a state of preheating of an oven before baking French bread in the method of the present invention, and FIG. 2 shows a state of baking French bread by the method of the present invention. FIG. 3 is a rear view of a porcelain plate used in the method of the present invention, FIG. 4 is a cross-sectional view taken along the line AA of FIG. 3, and FIG. 5 is a top view of a punching metal plate used in the method of the present invention. 6 is a cross-sectional view taken along the line BB in FIG.

  First, the method for producing bread dough in the present invention will be briefly described. French bread dough is mainly made from French bread flour, and it is mixed with yeast, salt, malt, vitamin C, etc., mixed with water and kneaded for about 10 minutes. A suitable dough temperature is about 28 ° C. Then, the kneaded dough is put into a container having a volume of about 3 times, covered with a cloth or a lid, and subjected to primary fermentation at 28 to 30 ° C. for 60 to 90 minutes. Punch is performed at 40-60 minutes during this primary fermentation.

  After primary fermentation, division, degassing, and rounding are performed. Next, the dough is casted for 15 to 25 minutes by bench time. This molding is to create the shape of a French bread. Once it is flat, it is folded from the top and bottom, and then it is used to make a mold. And this bread dough is finish-fermented at 26-29 degreeC for 30-60 minutes.

  The bread dough that has been finished and fermented as described above is baked by the baking method of the present invention. First, as shown in FIG. 1, the trays 2 and 3 are stored in the lower stage (lower part) and the middle stage (middle part) in the baking chamber 11 of the home oven 1 and the net shelf 4 is stored in the upper stage (upper part) so as to be freely inserted and removed. Then, ceramic plates 5a, 5b, and 5c are placed on the trays 2 and 3 and the net shelf 4, respectively. Further, a punching metal plate 6 is placed on the lower ceramic plate 5a, and a non-porous metal plate 7 is placed on the middle ceramic plate 5b. In this state, the trays 2 and 3, the ceramic plates 5 a, 5 b and 5 c, the punching metal plate 6 and the non-porous metal plate 7 are preheated by heating at 250 to 300 ° C. for 15 to 30 minutes.

  If the preheating is weaker than the above conditions, the heating will be insufficient. On the other hand, if the preheating is stronger than the above conditions, the bread baking will likely fail.

  After the preheating is finished, only the non-porous metal plate 7 is taken out from the baking chamber 11, and the dough P after finishing fermentation is placed thereon, and three cups K are put therein. The coup K may be inserted immediately before being placed on the non-porous metal plate 7. Next, the dough P with the coupe is placed on the non-porous metal plate 7 and placed on the ceramic plate 5b on the middle tray 3 as shown in FIG.

  Next, about 70 cc of water is applied to the surface of the punching metal plate 6 on the lower ceramic plate 5a to generate steam. When pouring water, leave the door of the oven 1 open and close the door immediately after pouring.

  The water applied to the punching metal plate 6 spreads over the surface of the punching metal plate 6 and enters a large number of holes 6a, 6a, 6a... Formed in the punching metal plate. Occurs instantaneously and fills the inside of the firing chamber 11.

  Moreover, since the ceramic plate 5a has a large heat storage capacity, water can be vaporized once. Further, since the ceramic plate 5c is placed on the net shelf 4 in the upper part of the baking chamber 11, the heat rays from the heat storage are directly poured onto the surface of the bread dough, which contributes to the baking fire.

  Then, when the bread dough P is wrapped with the generated steam and baked at 180 to 200 ° C. for about 20 to 30 minutes, the delicious French bread as described above is baked. In other words, the skin is crispy and the baked color is light and glossy and bright golden, and the inside has a voluminous scent and rough air bubbles, and the cut mouth with a couper rises greatly, and it is baked in a crisp and cracked state. it can. If the firing conditions are weak, firing will be insufficient, and if it is too strong, it will be overbaked.

  The home oven 1 is a gas oven, a gas hot air high-speed oven, an electric oven, an electric microwave oven (microwave oven with oven function), an electric hot air microwave oven, or the like. Shelf receptacles 8 are provided on the left and right side walls so that the trays 2 and 3 and the net shelf 4 can be detachably mounted. A temperature sensor, a timer, and an oven operation control means are provided, the temperature sensor knows the set temperature in the baking chamber, and the operation control means controls the heat source of the gas burner and the electric heater, or The oven is operated for a desired time by a timer.

  Due to the volume limitations of the home oven 1, so-called batar (a dough amount of 320-350 grams, a length of 35-40 cm, a French bread containing three coups) is the largest French bread to be baked at home. It is thought of. When baking one or two French breads of this size, the amount of water applied to the punching metal plate 6 is preferably 40 to 80 cc, and if it is too little or too much, delicious French bread cannot be made. is there. The optimum amount is about 60cc.

The ceramic plates 5a, 5b and 5c in the present invention are shown in FIGS. The outer dimensions are about 255 mm in width, about 215 mm in depth, about 20 mm in thickness, and support legs 51 of about 5 mm in height are provided at the four back corners. As a result, the thickness of the ceramic plate is about 25 mm, The height of the surrounding flanges 2a and 3a is made larger so that when the ceramic plate is placed on the saucer, the upper surface position of the ceramic plate comes above the flange of the saucer. This is to allow the punching metal plate 6 and the non-porous metal plate 7 to be placed on the ceramic plates 5a and 5b without being obstructed by the flanges a and 3a.
Further, the ceramic plates 5a, 5b, and 5c have approximately six grooves 52 formed on the back surface for the purpose of reducing the weight of the ceramic plate.

  The punching metal plate 6 in the present invention is shown in FIGS. This punching metal plate 6 is made of stainless steel or iron, has a thickness of about 1 to 4 mm, and has outer dimensions of about 265 mm in width and about 225 mm in depth, which are slightly larger than the ceramic plate. The punching metal plate 6 has a total of 108 holes 6 having a diameter of about 10 mm, 12 rows in the horizontal direction and 9 rows in the depth direction.

  The non-porous metal plate 7 in the present invention is made of stainless steel or iron, and its outer dimensions are substantially the same as the punching metal plate.

Using a kneader (a bread kneader sold by Taisho Denki Sales Co., Ltd.), a dough with the following composition was kneaded for 10 minutes to a dough temperature of 28 ° C.
Bread dough French bread flour -------- 400g
East ------------ 6g
Salt ------------ 6g
Malt ------------- 1g
Vitamin C -------- 0.7g
Water -------- 250cc
Next, the crushed bread dough was primarily fermented for 90 minutes in the storage container. During this time, punching was performed.

  After the primary fermentation, the dough was divided into two equal parts, each rounded, and then left for 20 minutes by bench time. After that, the dough was molded to make two bread doughs about 30cm long. The bread dough was finished and fermented at about 30 ° C. for 50 minutes in the state of cloth removal.

  On the other hand, in the household gas oven (Rinnai Convec made by Rinnai Co., Ltd., the effective dimensions in the firing chamber are height 285 mm x width 330 mm x depth 300 mm), the upper shelf rack 8 has a net rack 4 and the lower and middle shelf racks 8 Place the saucers 2 and 3. Ceramic plates 5a, 5b, and 5c are placed on the trays 2 and 3 and the net shelf 4, respectively. A punching metal plate 6 is placed on the lower ceramic plate 5a, and a non-porous metal plate 7 is placed on the middle ceramic plate 5b. The oven door was closed and preheated at about 280 ° C. for 30 minutes.

  The pre-heated non-porous metal plate 7 is taken out (the oven door is immediately closed), two pieces of the finished fermented bread dough P are placed thereon, and three cups are put in each. Next, the non-porous metal plate 7 is placed on the ceramic plate 5b of the middle tray 2 while the bread dough P is placed, and the baking preparation is completed. Then, 50 cc of water was applied to the lower punching metal plate 6 and the oven door was immediately closed. After the temperature in the baking chamber dropped to about 180 ° C., baking was performed at about 180 ° C. for 30 minutes.

  The French bread baked in this way was about 30 cm long and weighed 260 g, and the baked color was a shiny light golden color. The epidermis was thin and crispy, and the inside was rough and voluminous. The cut-in opening with the coupe swelled up and finished into a crisp bread, with a rich fragrance and a very delicious French bread.

  Traditionally, it was said that French bread could not be baked well in the home, but by using the manufacturing method of the present invention, it was possible to bake it with a delicious finish almost the same as factory production.

  If the manufacturing method of the French bread of the present invention is spread to many housewives in bread classes, etc., it is possible to taste freshly baked French bread at home, and the industrial applicability that eating habits will be more enjoyable. is there.

It is a front view schematic diagram showing the state of preheating in the method of the present invention. It is a front view schematic diagram showing the state where French bread is baked by the method of the present invention. It is a reverse view of the ceramic board used for this invention method. It is AA sectional drawing of FIG. It is a top view of the punching metal plate used for the method of the present invention. It is BB sectional drawing of FIG.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Household oven 2, 3 saucer 4 Net shelf 5a, 5b, 5c Ceramic plate 6 Punching metal plate 7 Non-perforated metal plate 11 Baking chamber P Bread dough K Coupe (cut)

Claims (2)

In the baking oven of the home oven, there are trays in the lower and middle parts, and net shelves in the upper part, and ceramic plates are placed on the lower and middle trays and upper mesh shelves, respectively, and a punching metal plate is placed on the lower ceramic plate. In addition, a non-porous metal plate is disposed on the middle ceramic plate, and in this state, the firing chamber is preheated to heat each of the ceramic plates, the punching metal plate and the non-porous metal plate, and then after the preheating, the middle portion of the non-porous metal plate is heated. Place the dough with cups after finishing fermentation on the perforated metal plate to store the dough in the baking chamber, and then bak while generating steam by applying water to the punched metal plate in the state of being stored in the baking chamber A method for producing French bread baked at home, wherein the bread dough is baked indoors. The method for producing French bread baked at home according to claim 1, wherein a thickness of the ceramic plate is thicker than a height of an outer peripheral flange of the tray.

Images