Method of manufacture of a bread, pate a bread and poolisch for implementing said method and the cake obtained by this implementation

摘要

The present invention provides a method of manufacture of a bread, comprising three main operations, namely the kneading, the fermentation and the cooking, from a paste which, in order to its kneading, is composed of flour, drinking water, salt, and yeast, characterized in that it is subjected during kneading a paste comprising by weight, per 100 kg of flour, of 70 to 85 kilograms of water, 2,4 to 3 kg of salt and 0,2 to 0,7 kg of yeast. / p & & p & advantageously, the dough is kneaded by turning the kneader vat between only 150 and 250 revolutions, and for a very short time of the order of 6 to 8 minutes, to the speed of rotation of the vessel, the slower, preferably between 25 and 30 revolutions / minute. / p & & p & the present invention relates to a second object poolisch for the preparation of a bread dough, comprising at least of flour, drinking water and yeast, characterized in that it comprises by weight, per 100 kg of flour, of 80 to 90 kg of water and of 0,3 to 2,2 kg of yeast. / p & & p & applicable to the manufacture of a long life and of excellent digestibility because of its high degree of hydration.