PL400803A1 - Method for producing a rustic bread - Google Patents
Method for producing a rustic breadInfo
- Publication number
- PL400803A1 PL400803A1 PL400803A PL40080312A PL400803A1 PL 400803 A1 PL400803 A1 PL 400803A1 PL 400803 A PL400803 A PL 400803A PL 40080312 A PL40080312 A PL 40080312A PL 400803 A1 PL400803 A1 PL 400803A1
- Authority
- PL
- Poland
- Prior art keywords
- weight
- subjected
- humidity
- minutes
- added
- Prior art date
Links
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Sposób wytwarzania chleba rustykalnego polega na przygotowaniu ciasta, które wymaga wcześniejszego wynoszącego 24 h przygotowania podmłody stanowiącej mąkę typu 550 w ilości równej ilości wagowej wody z dodatkiem kwasu pszennego, którą dodaje się do ciasta zasadniczego. Sposób charakteryzuje się tym, że podmłody z poprzedniego dnia z dodatkiem wyselekcjonowanych kultur bakterii mlekowych w ilości 20%, które poddaje się po zmieszaniu procesowi fermentacji i dojrzewania w temperaturze od 22 do 24°C przy wilgotności około 60 do 65%, po czym wyrabia ciasto zasadnicze -stanowi mąkę w proporcji 100 części wagowych na 75 części wagowych wody i dodaje kwas w ilości 15-30% wagowych, które poddaje się spiralnemu mieszaniu około 2 min i leżakowaniu przez jedną godzinę. Następnie dodaje się 1% wagowy drożdży i 2,2% wagowych soli i poddaje procesowi miesienia w czasie 3 min na wolnych obrotach i 6 min na szybkich obrotach, zaś pod koniec miesienia dolewa się od 2 do 3% wagowych wody, po czym poddaje ponownemu leżakowaniu przez około 2,5 do 3 h w temperaturze 22 do 24°C przy wilgotności 60 do 65%, z kolei poddaje procesowi dzielenia i formowania na odpowiednie kęsy i zaokrągla stożkowo i poddaje procesowi odprężania poprzez garowanie wstępne w temperaturze 25°C przy wilgotności 70%, po czym poddaje ostatecznemu formowaniu i walcowaniu i poddaje garowaniu ostatecznemu przez około 40 minut w temperaturze 30°C przy wilgotności 75% a następnie wypieka się w temperaturze 240°C przez 20-25 minut i poddaje dalszemu znanemu procesowi. The method of making rustic bread is to prepare a dough that requires an earlier 24 hour preparation of a youth consisting of flour type 550 in an amount equal to the amount of water by weight with the addition of wheat acid, which is added to the main dough. The method is characterized by the fact that the youngsters from the previous day with the addition of selected lactic acid cultures in an amount of 20%, which are subjected to mixing after fermentation and maturation at a temperature of 22 to 24 ° C with a humidity of about 60 to 65%, and then knead the dough essential - is flour in a proportion of 100 parts by weight to 75 parts by weight of water and 15-30% by weight of acid is added, which is subjected to spiral mixing for about 2 min and aging for one hour. Next, 1% by weight of yeast and 2.2% by weight of salt are added and the meat is subjected to the process of mixing for 3 minutes at low speed and 6 minutes at high speed, and at the end of the month 2 to 3% by weight of water are added, and then subjected again aging for about 2.5 to 3 hours at 22 to 24 ° C at 60 to 65% humidity, in turn subjected to the process of dividing and forming into appropriate billets and rounding conically and subjecting to the process of annealing by pre-drying at 25 ° C at 70 humidity %, then subjected to final forming and rolling and final cooking for about 40 minutes at 30 ° C at 75% humidity and then baked at 240 ° C for 20-25 minutes and subjected to a further known process.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PL400803A PL400803A1 (en) | 2012-09-17 | 2012-09-17 | Method for producing a rustic bread |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PL400803A PL400803A1 (en) | 2012-09-17 | 2012-09-17 | Method for producing a rustic bread |
Publications (1)
Publication Number | Publication Date |
---|---|
PL400803A1 true PL400803A1 (en) | 2014-03-31 |
Family
ID=50350216
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PL400803A PL400803A1 (en) | 2012-09-17 | 2012-09-17 | Method for producing a rustic bread |
Country Status (1)
Country | Link |
---|---|
PL (1) | PL400803A1 (en) |
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2012
- 2012-09-17 PL PL400803A patent/PL400803A1/en unknown
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