JPH0361442A - Production of french bread by baking at home - Google Patents

Abstract

PURPOSE:To bake a French bread having a quality almost as high as that of manufactured products by accommodating burnt bricks, an iron plate and bricks in an oven, heating those, placing a bread dough on the iron plate, giving copes to the dough, then watering onto the burnt bricks for baking. CONSTITUTION:After placing burnt bricks 3 on a plate 2 of the highest rack in a household oven 1, placing an iron plate 5 on rack guides 4 of the middle rack and placing bricks 7 on a plate 6 of the lowest rack, preliminary heating is carried out at about 250300 deg.C. Only the iron plate 5 is taken out and a bread dough finish fermentation of which is finished is placed thereon and coped. Baking is then carried out at about 180-200 deg.C for 30-40min while generating steam by watering onto the burnt bricks 3.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The great invention relates to a method for making French bread at home.

[Prior Art] Traditionally, it has been considered extremely difficult to bake French bread at home.

The big reason is Yaki I! ! However, since ordinary household ovens are not equipped with steam generators, it is necessary to place a large number of pebbles, etc., on the top plate or the lower saucer in the oven. Attempts have been made to heat the bread and pour water over it to create steam, but it has not been possible to bake French bread as delicious as the one baked in a bakery.

[Problem to be solved by the invention] French bread is said to have a crispy outer layer and a pale, glossy, bright golden color when baked.It also has a fragrant aroma and an inner layer with coarse air bubbles that give it a sense of volume and a thin layer. It is preferable that the bread has a glossy color, and that the incisions made with the coupes in the rough slits are large and swollen, and that it is crisply cracked.By baking in this way, it becomes a very delicious French bread.

In order to make French bread like the one mentioned above, it is necessary to make various efforts to make the dough, but the conditions for baking this dough are very difficult, especially in a home oven. was considered impossible.

The present invention has been made with the aim of solving these problems, and is intended to provide a method for making delicious French bread as described above using a home oven.

[Means for Solving the Problems] As a result of various studies to achieve the above objectives, we found that there are some points to be careful of when making bread dough, but especially when baking, we recommend using baked bricks, iron plates, bricks (ordinary bricks as well). They discovered that very good results could be obtained by burning the clay while generating steam using a brick (or bricks).

That is, the present invention preheats a household oven by storing baked bricks in the upper tier, iron plates in the middle, and bricks in the lower tier, and then takes out the iron plate and places the finished fermented bread dough on the oven. A coupe is placed therein, and then the bread dough containing the coupe is placed on the lower brick together with the iron plate to be stored in the oven, and then baked in the oven while pouring water onto the baking brick to generate steam. The gist of this book is a method for making French bread baked at home, which is characterized by:

First, the method for manufacturing bread dough according to the present invention will be briefly explained.

The dough for French bread is made primarily from French bread flour, which is mixed with yeast, salt, malt, vitamin C, etc., mixed with water, and then kneaded.

This kneading takes 10-12 minutes, and care must be taken not to knead too strongly, and the appropriate dough temperature for kneading is 26-27°C.

After this kneading, the dough is placed in a box approximately three times its volume, covered with cloth, and subjected to a second fermentation at 26-27° C. for 60-90 minutes. During this next fermentation 40-6
Punching at 0 minutes yields favorable results.

After this second fermentation, dividing, degassing, and rounding are performed, but it is preferable to minimize the number of times the suketsu bar is inserted during dividing, and the rounding should be touched by hand to the extent that the cut ends are bound and the shape is adjusted. It is desirable to reduce it as much as possible.

Next, make this dough 15-25 depending on the so-called bench time.
It is molded by letting it rest for a minute.

This molding is to create the shape of French bread, which involves shaping it into a flat plate, folding it from the top and bottom, and then sealing it again.

Next, this bread dough is fermented for 30 to 60 minutes at 26 to 27°C while removing the lees.

The bread dough that has undergone final fermentation as described above is baked using the baking method of the present invention.

FIG. 1 is a schematic front view showing how French bread is baked by the method of the present invention.

FIG. 2 is a schematic front view showing the state of preheating in the method of the present invention.

As shown in Figure 2, place the baked bricks (3) on the upper saucer (2) in the household oven (1), hang the iron plate (5) on the middle shelf support (4), and then place the iron plate (5) on the lower saucer. (6) Brick (
7) and heated at 250 to 300°C for 20 to 30 minutes to preheat these baked bricks (3), iron plates (5), bricks (7), etc.

Note that if the preheating is weaker than the above conditions, there will be insufficient heating, whereas if the preheating is stronger than the above conditions, bread baking is likely to fail.

Then, only this iron plate (5) is taken out and the bread dough (s) that has undergone the final fermentation is formed on it and a coupe (slit) is made thereon.

Next, the bun dough with the coupe is placed on the brick (7) as shown in Figure 1 while still being placed on the iron plate (5).

Then, by pouring water onto the baking brick (3) and baking it at 180 to 200°C for about 30 to 40 minutes while generating steam, the delicious French bread described above will be baked. It goes without saying that if the firing conditions are weak, the firing will be insufficient, and if the firing conditions are too strong, the firing will be overbaked.

The baked brick (3) in the present invention is a superheated brick that is commercially available.1 The inventor studied various products and found that if the baked brick (3) is heated and water is sprinkled on it, French bread will be baked. It has been found that steam is generated in the optimum condition for firing, and the use of this fired brick (3) can be said to be the greatest feature of the present invention.

The size of this baked brick (3) can be the size of a normal brick, but it is about half the thickness of 2 to 3 ca+, and depending on the size of the oven (1), you can place two or three of them. or

Further, the iron plate (5) used in the present invention has a thickness of 1 to 2 IIl.
An iron plate (5) of 1 inch is preferable; if it is too thick, it will not cook well and will be inconvenient to handle, and if it is less than 1 inch thick, it will easily cool down while being taken out.

The use of this iron plate (5) is also a means that has never been attempted before, and it has good heat conduction and firing is very successful, and the use of this iron plate is also a major feature of the present invention.

In the present invention, as shown in Fig. 1, when baking bread, the iron plate (5) on which the bread dough (S) is placed is placed directly on top of the bricks (7). The heat from the bricks (7) is directly transmitted to the iron plate (5), resulting in heating that is very suitable for baking bread dough (S).

For preheating, use the iron plate (5) as shown in Figure 2.
It is preferable to heat the bricks (7) in a middle stage separated from the bricks (7) because the heating temperature becomes uniform.

The bricks (7) may be of any type, including regular bricks and baked bricks.The size of the bricks (7) is the size of a commercially available brick, and depending on the capacity of the oven (1), two or three bricks can be placed. I put them individually.

The household oven (1) used in the present invention is:

A normal gas oven is preferred, but microwave ovens, electric ovens, etc. may also be used.

Due to the volume limitations of this home oven (1), when it comes to French bread baked at home, so-called batard (a type of French bread...dough amount: 320 to 350 g,
The length is 35-40 cm, and the one (Koop 3 himself) is thought to be the largest.

When baking one or two pieces of French bread the size of this batard, the amount of water poured into the baking brick (3) is 50 to 1
00g is preferable; if it is less than this, the amount of base air will be small, and if it is too much, French bread will not be baked properly.

(Function) The present invention is as described above, and is a method for making French bread in which French bread is baked in a home oven, using a baking brick, an iron plate, and a brick, preheating these, and then putting the dough on the iron plate. Bread is baked by placing the iron plate on top of the bricks, then pouring water over the bricks to generate steam.

According to the present invention, it has been considered most difficult to obtain appropriate generation of steam in the conventional French bread manufacturing method.
By preheating the baked bricks to an appropriate level and then pouring water over them, it became possible to obtain steam generation under very suitable conditions.

Also, the heating conditions for baking have very favorable effects, depending on the preheating of the iron plate and bricks and the way they are placed during baking, resulting in extremely desirable baking results.

[Example] Using a kaji kneading machine (Lady's 21 Goo sold by Taisho Denki Sales Co., Ltd.), bread dough with the following composition was kneaded for 12 minutes.
The dough temperature was set to ℃.

Bread dough combination French bread flour...400g yeast
・・・ 6g salt
・・・ 6g malt
... 1g vitamin C...
017g water...
250g of this dough was then fermented in a pot for 90 minutes.

Note that punching was performed for 60 minutes during this period.

Then, it was divided into two equal parts and rounded.

Then, they were allowed to rest on the bench for 20 minutes.

This was molded to obtain two pieces of Nokun dough approximately 30 cm long.

This bread dough was subjected to final fermentation at 30° C. for 50 minutes under observation.

On the other hand, a household gas oven (Rinnai Convex RCK-1ON manufactured by Rinnai Corporation...height 285 mm
Within the effective internal dimensions of 330 mm x depth 300 mm,
Place two baked bricks (commercially available) with a thickness of 3 cm and a size of 10 cm x 20 cm on the upper tray, place a 1.6+am thick iron plate (320 m × 270 mm) on the middle shelf tray, and place the lower tray. 3 cm x 10 cm x 20 cm for the saucer
Place two bricks (commercially available), cover the oven, and heat.
Preheating was performed at 00°C for 30 minutes.

Take out the preheated iron plate (close the oven), place two pieces of bread dough that have just completed the final fermentation on top, add three coupes each, then place the iron plate on top of the bricks and place in the oven. It was stored in.

Then, pour 70g of water over a baked brick, close the oven, and
It was baked at 00°C for 30 minutes.

Each piece of French bread baked in this manner was about 30 cm long and weighed 260 g, and the baked color was a glossy pale golden color.

Also, the epidermis is crispy and the membrane is thin.

The inner layer had coarse bubbles and a sense of volume. The slit where the coupe was inserted rose thickly and cracked into pieces, resulting in French bread that had a fragrant aroma and was extremely delicious.

[Effects of the Invention] The effects of the present invention are that it solves the problem that conventionally it was considered impossible to bake French bread well at home;
The company developed a new technology that allows it to bake bread in a home oven to the extent that its appearance, inner layer, taste, and aroma are almost the same as factory-produced French bread.

If the method for making French bread of the present invention is disseminated to many housewives through baking classes, they will be able to enjoy freshly baked French bread at home, making their eating habits much more enjoyable.

[Brief explanation of drawings]

FIG. 1 is a schematic front view showing how French bread is baked by the method of the present invention. FIG. 2 is a schematic front view showing the state of preheating in the method of the present invention. (1)...Household oven, (2)...Upper tray, (3)...Fired brick, (4)...Middle shelf support, (
5)...Iron plate, (6)...Lower saucer, (7)...
・Brick, (s)...Bread dough

Claims (1)

[Claims] 1. In a household oven, store the baked bricks in the upper tier, the iron plate in the middle tier, and the bricks in the lower tier and preheat them.
Next, the iron plate is taken out, the bread dough after finishing fermentation is placed on it, and a coupe is placed therein, and the bread dough containing the coupe is placed together with the iron plate on the lower brick to be stored in the oven. A method for producing French bread baked at home, characterized by baking it in the oven while pouring water onto baking bricks and generating steam.