Bread of high hydration ratio and low leaven content, is made using exceptionally long fermentation period and two-stage kneading operation, with leaven and salt added during three-step second stage of kneading

摘要

The bread, dough used for its preparation and the method of its production are new. Bread is prepared using dough based on what and rye flour, water, salt and leaven and having hydration ratio before fermentation 70-75% and wt. content of yeast below 2.2%. Bread has preferably elongated form. An Independent claim is also included for the process of production of bread as claimed, comprising preparation of dough from the mixture of what and rye flour, water, leaven and salt, two-stage kneading, separation into individual portions 5-15 kg, slow fermentation over 15 hours, forming by hand into loaf blanks of required size, and leaving to rest for 1 hour 30 minutes to 2 hours to allow for second fermentation stage, before baking, which is preferably conducted at 240-250 deg C over 35-45 minutes depending on weight.