RU2259726C1 - Method for producing of pan bread "mariinsky" - Google Patents

Abstract

FIELD: food-processing industry, in particular, preparing of rye-wheat bread.

SUBSTANCE: method involves preparing dough from receipt amount of hulled breadrye flour or mixture of hulled breadrye flour and dark breadrye flour and first-grade breadwheat flour, with weight ratio of breadrye flour and breadwheat flour making (0.6-0.4):(0.4-0.6), compressed baker's yeast, edible salt, sand sugar, liquid malt extract, coriander, sweet water and liquid starter with scalding media. Starter is produced with the use of dry lactobacillus in starter cycle combined with pure yeast culture, which is freshened with nutritive mixture in process cycle. Mixture contains converted rye scalding media, breadrye flour and sweet water, with weight ratio of breadrye flour in scalding media and in nutritive mixture being 1:(2.8-3.2). For preparing of dough, liquid starter is introduced in an amount providing content therein of breadrye flour of 17.28-25.92% by weight of breadrye flour used for preparing of bread. Moisture content of mature starter in process cycle is provided within the range of from 81% to 83% by introducing into breadrye flour hulled breadrye flour or mixture of hulled breadrye flour and dark breadrye flour at the stage of preparing scalding media liquid such as sweet water having temperature of 90-100° and water steam condensate. Steam supplied has temperature within the range of from 102°C to 105°C under pressure of from 10.1 kPa to 30.4 kPa for time interval providing conversion of flour in scalding media. Nutritive mixture is prepared from scalding media, additional portion of breadrye flour and sweet water having temperature raging between 9°C and 20°C, followed by bringing temperature of nutritive mixture with scalding media to the value of from 28°C to 32°C by the moment it is introduced into part of liquid starter of previous process cycle. Weight ratio of flour to scalding media and resultant nutritive mixture with scalding media is 1.51-1.89 at flour moisture content of from 12.0% to 15.0%. Method allows stable bread yield of at least 146.8% to be obtained with weight of ready product of 0.7 kg and crumb porosity of 63.0-65.0%.

EFFECT: improved quality of bread.

15 cl, 2 ex

Description

The invention relates to the field of food industry, in particular to its baking industry, and can be used for the production of rye-wheat bread, namely Mariinsky hearth bread.

A known method for the production of rye-wheat bread, namely Russian hearth bread, involving the preparation of a dough from a prescription amount of peeled rye flour and first-grade wheat flour, pressed baker’s yeast, common salt, drinking water and brewed yeast.

The tea leaves are prepared from rye flour and water in a ratio of 1: 2.5. The tea leaves are used for the preparation of sourdough in an amount of 9 kg.

To prepare the dough, use liquid yeast with tea leaves in an amount of 35.5 kg with a content of 5 kg of peeled rye flour.

To prepare the dough, use a starter brew with 79–85% moisture, acidity 9–12 degrees and an initial temperature of 31 ° C to 33 ° C.

After preparing the dough, it is cut into dough pieces, then they are placed in cassettes and sent for proofing and baking. Proofing time 40 ÷ 60 min.

Baking of dough pieces is carried out for 40 ÷ 60 min at a temperature of 200 ° С ÷ 240 ° С (Collection of technological instructions for the production of bread and bakery products, Moscow, Preiskurantizdat, 1989, p. 187-190).

A known method of producing bread of the hearth of the hearth, including the preparation of dough from a prescription amount of peeled rye flour, first grade wheat flour, pressed baker’s yeast, edible salt, granulated sugar and yeast.

The tea leaves are prepared from peeled rye flour in a ratio of 1 ÷ 2.5. Liquid sourdough with tea leaves is added to the dough in the amount of 35.5 kg.

The starter used has a humidity of 79-85%, an initial temperature of 31 ° C ÷ 33 ° C, and an acidity of 9 ÷ 12 degrees.

The finished dough is cut into dough pieces and placed in round cassettes covered with a cloth and sent for proofing. Proofing duration 45 ÷ 55 min. Then the dough is sprayed on top with water and sent for baking. Baking is carried out at a temperature of 190 ° C ÷ 250 ° C for 40 ÷ 50 minutes Before removing from the oven, the bread is sprayed with water.

The minimum yield of capital bread with 14.5% flour moisture weighing 0.85 kg - 143.0% (Ershov P.S. Collection of recipes for bread and bakery products, St. Petersburg, Prefix, 2003, p.25-28) .

The disadvantages of the known methods is the production of bread having insufficient satisfactory quality, taste and aroma, the relatively low porosity of the crumb of bread, which reduces the consumer attractiveness of the product, as well as the lack of a stable predetermined yield of bread due to the lack of proper control over the correspondence of the optimal cooking conditions of the starter culture to specific characteristics feedstock.

The objective of the present invention is to improve the quality, taste and aroma of bread while ensuring a stable predetermined yield, increasing the porosity of the crumb and the efficiency of bread production.

The problem is solved due to the fact that a method has been developed for the production of Mariinsky hearth bread, according to the invention, comprising preparing a dough from a prescription amount of peeled rye flour or a mixture of peeled rye flour and wallpaper rye flour and first-grade wheat flour with a mass ratio of rye flour baking wheat flour constituting (0.6 ÷ 0.4) :( 0.4 ÷ 0.6), pressed baker’s yeast, edible salt, granulated sugar, liquid solo of fresh extract, coriander, drinking and liquid water obtained in the batch cycle using lactobacterin in combination with a pure yeast culture, sourdough, which is refreshed in the production cycle with a nutritious mixture consisting of dried rye brewed, baked rye flour and infused water with a brew, component 1: (2.8 ÷ 3.2), and when preparing the dough, the liquid yeast with tea leaves is added in an amount ensuring the content of rye flour in it, ranging from 17.28% to 25.92%, preferably 21.6% from the masses baking rye flour used for making bread, while the humidity of the ripened liquid sourdough in the production cycle is provided in the range from 81% to 83% by introducing peeled rye flour or a mixture of peeled rye flour and baking rye flour at the stage of preparing the liquid in the form of drinking water with a temperature of 90 ° С ÷ 100 ° С and in the form of water condensate obtained from drinking or chemically purified water, steam with a temperature ranging from 102 ° С to 105 ° С and pressure to the limit x from 10.1 kPa to 30.4 kPa, preferably 20.3 kPa, supplied over time, ensuring saccharification of the flour in the tea leaves, and at the stage of preparation of the nutrient mixture from the tea leaves and an additional portion of rye flour - liquid in the form of drinking water with temperature ranging from 9 ° С to 20 ° С with bringing the temperature of the nutrient mixture with tea leaves to 28 ° С ÷ 32 ° С by the time of its introduction into part of the liquid starter culture of the previous production cycle, while the ratio of hydraulic modules is the ratio of flour mass to liquid mass in tea leaves and in received the first nutrient mixture with infusion is 1.51 ÷ 1.89 with flour moisture from 12% to 15%, preferably 14.5%, and after the dough is prepared, it is cut into dough pieces, laying dough pieces in cassettes, proofing, baking and unloading of finished bread.

When preparing the dough, you can use the "GLOF extract" of the German concern "Ireks".

"GLOF extract" is a liquid dark malt extract. It is used in the production of wheat, rye and rye-wheat varieties of bread to give them the malt smell, taste and dark color characteristic of custard varieties of bread. Dosage 0.5-3.0%.

It is advisable in the preparation of starter culture to use peeled rye flour and wallpaper rye flour in a ratio of (0.8 ÷ 0.9): (0.2 ÷ 0.1), preferably 0.85: 0.15, moreover, rye flour Wallpaper baking should be used in tea leaves.

It is recommended that when preparing dough for bread per 100 kg of flour, 39.2 peeled rye flour, 50.0 kg of first-grade wheat flour, 1.0 kg of pressed baker’s yeast, 50 kg of brewed yeast with a brewed content of 10.8 are used kg of peeled rye flour or 9.18 kg of peeled rye flour and 1.62 kg of wallpaper rye flour, 3.0 kg of GLOF-extract liquid malt extract, 6.0 kg of granulated sugar, 1.0 kg of coriander , 1.7 kg of table salt and drinking water calculated.

It is advisable to use 35 ÷ 45 kg of peeled rye flour, preferably 40 kg, or 20 ÷ 24 kg of peeled rye flour, preferably 22 kg, and 16 ÷ 20 kg of wallpaper rye flour, preferably 18 kg, for making the tea leaves by introducing a liquid in the form of drinking water with a temperature of 90 ° C ÷ 100 ° C and in the form of condensate of water vapor, the liquid should be used in an amount of 75.0 ÷ 85.0 kg, preferably 80.0 kg with flour moisture 14, 5%, and water vapor in an amount of no more than 12% of the mass of liquid.

Water vapor can be used in an amount of at least 2% of the mass of liquid used in saccharification of flour in tea leaves.

Water vapor can be used in an amount of not more than 4% by weight of the liquid used in saccharification of flour in tea leaves.

Water vapor can be used in an amount of 4 ÷ 8% by weight of the liquid used for saccharification of flour in tea leaves.

Water vapor should be used in an amount of 8 ÷ 12% of the mass of liquid used for saccharification of flour in tea leaves.

It is recommended to use 115.0 ÷ 125.0 kg, preferably 120 kg of tea leaves for preparing the nutrient mixture, peeled rye flour - 75.0 ÷ 85.0 kg, preferably 80.0 kg and drinking water with a temperature ranging from 9 ° С up to 20 ° C - 350.0 ÷ 370.0 kg, preferably 360.0 kg.

It is advisable in the production cycle when preparing the starter culture it should be fermented at a temperature of 30.0 ° C ÷ 32.0 ° C for 2.5 ÷ 3 hours until an acidity of 10 ÷ 11 degrees and a lifting force of 25 to 30 minutes are achieved.

You can prepare the dough by sequentially adding to the bowl a prescription amount of drinking water, liquid sourdough brewed, table salt in the form of saline with a density of 1.10 ÷ 1.19 g / l, granulated sugar, malt extract, coriander extract, rye flour , wheat flour of the first grade and baked yeast pressed in the form of a suspension, followed by stirring and fermentation for 180.0 ÷ 230 min, ensuring the acidity of the test at the end of the process 5.0 ÷ 7.0 degrees, humidity of the dough 47.5% ÷ 48 , 0%, after h produce overloading of dough from the bowl to the stacker-divider and butchering produce dough for the dough pieces and stacking them in a cassette for subsequent proofing.

You can put the test pieces into cassettes covered with a cloth and installed on the cradles of the proofer conveyor, and proof them at a temperature of 35 ° С ÷ 45 ° С for 45 ÷ 55 minutes, and after proofing, reload the test pieces from the cassettes in a tunnel oven with four temperature zones, in the first of which, at a temperature of 260 ° C ± 5.0 ° C and moistened with steam or spraying with water, for example by spraying the latter, hydrothermally treat the dough pieces, and in subsequent zones with a temperature of 240 ° C ± 5 ° C, respectively 18 0 ° С ± 5 ° С and 150 ° С ± 5 ° С to bake dough pieces.

It is recommended to produce hearth bread with a mass of one product in the finished form equal to 0.70 kg.

It is advisable to spray bread before unloading it from the oven with drinking water supplied under pressure through openings in the tubular collector, or by creating misty suspensions.

The technical result provided by the invention consists in improving the quality, taste and aroma of bread prepared with liquid sourdough while brewing while ensuring its stable predetermined yield and high porosity and elasticity of the crumb due to the establishment in the invention of the optimal ratio of flour and liquid amounts to hydromodules during preparation of the tea leaves and a nutrient mixture with infusion, taking into account the liquid phase of the vapor used in saccharification of the infusion, and thereby improve the quality used in the production The quality of sourdough bread with the optimal sourdough moisture from 81.0% to 83.0%, the optimum acidity of 10–11 degrees and a lifting force of 25–30 min and the production of sourdough with the optimal ratio in the sourdough of lactic and acetic acids when using flour with a specific value humidity.

When the ratio of infusion hydromodules and infusion mixture with infusion is less than 1.51, the leaven is “weaker” in consistency, the rate of total acid accumulation is significantly reduced, and the proportion of acetic acid in the total acidity of the starter is reduced, which negatively affects the taste of bread.

When the ratio of infusion hydromodules and infusion mixture with infusion is greater than 1.89, the leaven turns out to be "stronger" in consistency and the rate of total acid accumulation increases significantly and the proportion of acetic acid in the total acidity of the starter increases, which also affects the taste of bread and its the flavor and physico-chemical characteristics of the crumb of bread.

The invention is illustrated below by the following examples, which do not cover, and even more so do not limit, the entire scope of the claims.

Example 1

For the production of Mariinsky hearth bread, the main recipe components are used: peeled rye flour, first grade wheat flour, pressed baking yeast, edible salt, liquid malt extract, granulated sugar, coriander.

The main components are used in the following weight ratio per 100 kg of flour, in kg:

peeled rye flour 50,0 first-grade wheat flour 50,0 pressed baker's yeast 1,0 food salt 1.7 liquid malt extract "GLOF extract" German concern "Ireks". 3.0 granulated sugar 6.0 coriander 1,0 brewed sourdough 50,0

Flour is used with a moisture content of 14.5%. The ratio of peeled baking flour and wheat baking flour is 0.5: 0.5.

To prepare the dough, liquid yeast is brewed with tea leaves, a suspension of pressed baker's yeast and a salt solution of table food density of 1.10 g / l.

Sourdough is obtained in a wiring cycle on lactobacterin in combination with a pure yeast culture and in the production cycle using a nutritious mixture with saccharified rye tea leaves.

Infusion is obtained by saccharification of 40 kg of flour rye baking peeled liquid in an amount of 80 kg. The liquid is used in the form of drinking water with a temperature of 95 ° C in an amount of 70.4 kg and condensate of water vapor obtained from drinking water. Steam is supplied at a temperature of 103.5 ° C. under a pressure of 20.3 kPa. Steam is introduced in an amount of 9.6 kg, which is 12% by weight of the liquid. Steam is fed for 17 minutes to saccharify peeled rye flour.

Water module - the ratio of the mass of flour to the mass of liquid in the form of drinking water and condensate of water vapor in the tea leaves is 0.5 and obtained by dividing the mass of flour by the mass of liquid used in the preparation of the tea leaves (40:80)

The nutrient mixture is obtained by mixing 120 kg of tea leaves, 80 kg of peeled rye flour and drinking water with a temperature of 15 ° C in an amount of 360 kg.

The nutrient mixture is used to refresh the sourdough in the production cycle. The temperature of the nutrient mixture with tea leaves is brought to a temperature of 30 ° C by the time it is introduced into part of the starter culture of the previous production cycle.

Water module - the ratio of the mass of flour to the mass of liquid in the nutrient mixture is 0.273 and obtained by dividing the mass of flour by the mass of liquid used in the preparation of the nutrient mixture with tea leaves (120: 440).

The ratio of these hydromodules is 1.83 and obtained by dividing them (0.5: 0.273).

The brewed sourdough is prepared in a wiring cycle using lactobacterin in combination with a pure culture of yeast and a nutritious mixture with saccharified rye tea leaves, prepared using the above methods with selected optimal ratios of the flour and liquid in the tea leaves and the nutritious mixture with tea leaves. In the production cycle, the ferment is fermented at a temperature of 30 ° C for 2.5 hours until reaching an acidity of 10 degrees, a lifting force of 25 minutes

The result is a starter culture with a moisture content of 81.0%, an acidity of 10 degrees and a lifting force of 25 minutes

Leaven with infusion is introduced in an amount of 50.0 kg per 100 kg of flour. 50 kg of starter culture contains 10.8 kg of peeled rye flour, which is 21.6% of peeled rye flour (10.8) of the total weight of baked rye flour used for making bread (50.0 kg), and 39, 2 kg of liquid.

Then prepare the dough. For this purpose, a prescription amount of drinking water, 50 kg of liquid sourdough with tea leaves containing 10.8 kg of peeled rye flour, 1.7 kg of edible salt in the form of saline with a density of 1.10 g / l, 6.0 kg of granulated sugar, 3.0 kg of GLOPA-extract liquid malt extract from the German company Ireks, 1.0 kg of coriander in the form of an extract, 39.2 kg of peeled rye flour, 50 kg of first-grade wheat flour and 1 , 0 kg of baked yeast pressed in suspension, the mixture is stirred and fermented vayut for 200 min with test software acidity at the end of the process 7.0 degrees, 47.5% moisture.

The finished dough is loaded from the bowl to the stacker-divider, where they cut the dough into dough pieces and place them in cassettes covered with a cloth and installed on the cradles of the proofing cabinet conveyor and proofing at 40 ° C for 50 minutes. After proofing, the dough pieces are reloaded from cassettes on under a tunnel oven with four temperature zones. In the first zone of the furnace, hydrothermal processing of the dough pieces is carried out at a temperature of 260 ° C ± 5.0 ° C and humidification with steam, and in subsequent zones with a temperature of 240 ° C, 180 ° C and 150 ° C, baking of the dough pieces is carried out. Before unloading bread from the oven, it is sprayed with drinking water supplied under pressure through openings in the tubular collector.

Thus, hearth bread weighing 0.7 kg is obtained. The yield of bread was 147.0%.

Mariinsky hearth bread has a rounded shape, without cracks and tears, the color is dark brown, the crumb baked without traces of impurity, the taste and smell characteristic of the taste and smell of this type of bread, without extraneous taste and smell, the crumb humidity is 47.0%, the crumb acidity 6.0 degrees and crumb porosity of 65.0%.

Mariinsky hearth bread has 100 g: proteins - 6.7 g, fats - 1.2 g, carbohydrates 50.7 g and energy value - 223.0 kcal.

Thus, the task was solved and Mariinsky bread was obtained with a given stable yield - with a mass of 0.70 kg and a flour moisture of 14.5%, the yield is 147.0%.

Example 2

The technological process for the production of Mariinsky hearth bread is carried out as described in example No. 1, but components are used in a mass ratio per 100 kg of flour, kg:

peeled rye flour 48.38 Wallpaper rye flour 1,62 first-grade wheat flour 50,0 pressed baker's yeast 1,0 food salt 1.7 liquid malt extract "Glofa extract" 3.0 granulated sugar 6.0 coriander 1,0

The tea leaves are prepared from 22 kg of peeled rye flour, 18 kg of wallpaper rye flour and 80.0 kg of liquid. The liquid was used in the form of drinking water with a temperature of 95 ° C in the amount of 72.0 kg and condensate of water vapor in the amount of 8.0 kg (10% by weight of the liquid). Steam is supplied for 20 min with a temperature of 104 ° C under a pressure of 25.0 kPa for saccharification of flour.

The nutrient mixture is prepared from 120 kg of tea leaves, 80 kg of rye flour and drinking water in an amount of 360 kg with a temperature of 15 ° C.

Water module - the ratio of the mass of flour to the mass of liquid in the tea leaves is 0.5 and is obtained by dividing the mass of flour by the mass of liquid (40:80).

Water module - the ratio of the mass of flour to the mass of liquid in the nutrient mixture is 0.273 and is obtained by dividing the mass of flour by the mass of liquid (120: 440).

The ratio of these hydromodules is 1.83 obtained by dividing them (0.5: 0.273).

The infused mixture with tea leaves is used to refresh liquid sourdough in the production cycle.

The resulting liquid sourdough with tea leaves has a moisture content of 82.0%, an acidity of 11 degrees, a lift of 30 minutes.

Sourdough prepared in compliance with the indicated ratios has optimal humidity, acidity and lift, which ensured the production of high-quality bread.

To prepare the dough, use 50 kg of yeast with tea leaves. 50 kg of starter culture contains 9.18 kg of peeled rye flour and 1.62 kg of wallpaper rye flour. The ratio of peeled rye flour and wallpaper rye flour is 0.85: 0.15.

The dough is prepared as described in example 1, but the fermentation of the dough is carried out for 210 minutes A dough having an acidity of 7.0 degrees, a humidity of 48.0% and an initial temperature of 30 ° C. is obtained. Proofing is carried out at a temperature of 37 ° C for 53 min, baking is carried out at the parameters described in example 1, but before removing bread from the oven, it is sprayed with drinking water by creating misty suspensions.

As a result, bread was obtained, such as described in example 1, but the crumb porosity was 63.0%, the yield was 146.8%.

Claims (15)

1. Method for the production of hearth bread, characterized in that it involves the preparation of a dough from a prescription amount of peeled rye flour or a mixture of peeled rye flour and wallpaper rye flour and first-grade wheat flour with a mass ratio of rye flour and bakery flour component (0.6 ÷ 0.4) :( 0.4 ÷ 0.6), pressed baker’s yeast, edible salt, granulated sugar, liquid malt extract, coriander, drinking water and liquid obtained in a batch cycle using lactobacterin in combination with a pure yeast culture, yeast, which is refreshed in the production cycle with a nutritious mixture consisting of rye sugar brewing, rye flour and drinking water with a mass ratio of rye flour in the tea leaves and in the nutrient mixture with a brewing amounting to 1: (2.8 ÷ 3.2), and when preparing the dough, liquid brewery with brewing is added in an amount ensuring the content of rye baking flour in it, comprising 17.28 ÷ 25.92%, preferably 21.6% of the mass of rye flour used for making bread, while the humidity of the ripened liquid sourdough in the production cycle is provided within 81 ÷ 83% by introducing peeled rye flour or a mixture of peeled rye flour and rye baked flour at the stage of preparing the infusion of liquids in the form of drinking water with a temperature of 90 ÷ 100 ° C and in the form of water condensate obtained from drinking or chemically purified water, steam with a temperature in the range of 102 ÷ 105 ° C and pressure in pre ate 10.1 ÷ 30.4 kPa, preferably 20.3 kPa, supplied over time, ensuring saccharification of the flour in the tea leaves, and at the stage of preparation of the nutrient mixture from the tea leaves and an additional portion of rye flour - liquid in the form of drinking water with a temperature of within the range of 9 ÷ 20 ° С with bringing the temperature of the nutrient mixture with tea leaves 28 ÷ 32 ° С to the moment of its introduction into the portion of the liquid starter culture of the previous production cycle, while the ratio of hydraulic modules is the ratio of the mass of flour to the mass of liquid in the tea leaves and in the resulting nutrient B is a brew with 1.51 ÷ 1.89 12 ÷ flour moisture of 15%, preferably 14.5%, and after the dough butchering produce it on the dough pieces, the dough pieces in the stacking cassette, proofing, baking and unloading of the finished bread. 2. The method according to claim 1, characterized in that during the preparation of the test using liquid malt extract "GLOF extract". 3. The method according to claim 1, characterized in that when preparing the starter culture, peeled rye flour and wallpaper rye flour are used in a ratio of (0.8 ÷ 0.9) :( 0.2 ÷ 0.1), preferably 0.85: 0.15, moreover, wallpaper rye flour used in welding. 4. The method according to any one of claims 1 to 3, characterized in that when preparing dough for bread per 100 kg of flour, 39.2 peeled rye flour is used, 50.0 kg of first grade wheat flour, 1.0 kg of baker’s yeast pressed, 50 kg of brewed starter culture with 10.8 kg of peeled rye flour or 9.18 kg of peeled rye flour and 1.62 kg of plain rye flour, 3.0 kg of GLOF extract liquid malt extract , 6.0 kg of granulated sugar, 1.0 kg of coriander, 1.7 kg of table salt and water drinking convenience. 5. The method according to claim 3, characterized in that 35 ÷ 45 kg of peeled rye flour, preferably 40 kg, or 20 ÷ 24 kg of peeled rye flour, preferably 22 kg, and 16 ÷ 20 kg of rye flour are used to prepare the tea leaves wallpaper baking, preferably 18 kg, while welding is obtained by introducing a liquid in the form of drinking water with a temperature of 90 ÷ 100 ° C and in the form of condensate of water vapor, and the liquid is used in an amount of 75.0 ÷ 85.0 kg, preferably 80 , 0 kg with a flour moisture of 14.5%, and water vapor in an amount -governing not more than 12% by weight of the liquid. 6. The method according to claim 5, characterized in that the water vapor is used in an amount of at least 2% by weight of the liquid used in saccharification of the flour in tea leaves. 7. The method according to claim 5, characterized in that the water vapor is used in an amount of at least 4% by weight of the liquid used in saccharification of the flour in tea leaves. 8. The method according to claim 5, characterized in that the water vapor is used in an amount of 4 ÷ 8% by weight of the liquid used in saccharification of the flour in tea leaves. 9. The method according to claim 5, characterized in that the water vapor is used in an amount of 8 ÷ 12% by weight of the liquid used in saccharification of the flour in tea leaves. 10. The method according to claim 1, characterized in that for the preparation of the nutrient mixture use 115.0 ÷ 125.0 kg, preferably 120 kg of tea leaves, peeled rye flour 75.0 ÷ 85.0 kg, preferably 80.0 kg and drinking water with a temperature in the range of 9 ÷ 20 ° C 350.0 ÷ 370.0 kg, preferably 360.0 kg 11. The method according to claim 1, characterized in that in the production cycle during the preparation of the starter culture it is fermented at a temperature of 30.0 ÷ 32.0 ° C for 2.5 ÷ 3 hours until an acidity of 10 ÷ 11 degrees and a lifting force of 25 ÷ 30 minutes 12. The method according to claim 1, characterized in that the dough is prepared by sequentially adding to the bowl a prescription amount of drinking water, liquid starter with tea leaves, edible salt in the form of a saline solution with a density (1.10 ÷ 1.19), sugar sand, malt extract, coriander extract, baked rye flour, first grade wheat flour and pressed baker’s yeast, followed by stirring and fermentation for 180.0 ÷ 230 min with a test acidity of 5.0 ÷ 7.0 degrees at the end of the process, humidity test and 47.5 ÷ 48.0%, after which the dough is reloaded from the bowl to the stacker-divider and the dough is cut into dough pieces and stacked in cassettes for subsequent proofing. 13. The method according to p. 12, characterized in that the dough pieces are placed in cassettes, covered with fabric and installed on the cradles of the proofing cabinet conveyor, and proofed at a temperature of 35 ÷ 45 ° for 45 ÷ 55 minutes, and after proofing, the dough pieces are overloaded from cassettes on under a tunnel oven with four temperature zones, in the first of which at 260 ° С ± 5.0 ° С and moistened with steam or spraying with water, for example by spraying the latter, hydrothermal processing of dough pieces is carried out, and in subsequent zones with tempera round 240 ° C ± 5 ° C, 180 ° C ± 5 ° C and 150 ° C ± 5 ° C respectively, bake the dough pieces. 14. The method according to claim 1, characterized in that the hearth bread is produced with a mass of one finished product equal to 0.70 kg. 15. The method according to claim 1, characterized in that the bread before unloading it from the oven is sprayed with drinking water supplied under pressure through openings in the tubular manifold, or by creating misty suspensions.