Hearth bread - what is it? Benefits of hearth bread. Hearth bread recipe

Baking bread today, both at home and on a production scale, requires compliance with certain rules and is a rather laborious process. The dough can be prepared in several traditional ways - sourdough, sourdough or by brewing, with or without yeast. In order to speed up the process of "ripening" of dough for some types of cereals, micronization technologies (heating due to infrared rays) and extrusion (processing mass for baking under pressure) have been used since the end of the last century.

The main stages of the production of bakery products

Regardless of where bread is baked - in an oven or a bread machine, in the kitchen of an expensive restaurant or a large bakery using modern ovens and other types of equipment, this process differs only in scale and degree of mechanization.

The preparation of bakery products includes the following work:

1. preparation - sifting flour and mixing different varieties (if necessary), adding other ingredients in a certain dosage;

2. kneading the dough, as well as activating the processes of its fermentation and loosening;

3. molding - dividing the finished dough into portions and forming blanks for products of a certain shape and size;

4. baking products in compliance with a certain temperature regime and humidity level;

5. cooling of products, as well as their packaging to preserve taste and freshness (for sale, if necessary, transportation and long-term storage).

Dough preparation is a lengthy process that takes about 70% of the total time required for baking baked goods. But the taste, quality and other characteristics of future baking depend on how correctly it is executed.

Panned bread baking technology

Depending on the method of baking, there are two main types of bread: hearth and pan. Hearth products are baked without the use of molds on a flat surface: on a hearth in a Russian oven, on a baking sheet in an oven or sheets in a special chamber. Dough blanks for the production of shaped bread are placed in special aluminum molds - usually they are rectangular or round.

After the delivery of raw materials (flour of different varieties, yeast) and all the necessary food ingredients, the quality of which is controlled by specialized laboratories, to the factory, they begin to prepare the dough. Flour is sifted, water, yeast or sourdough, sugar, salt, fat and other ingredients are added in accordance with the recipe, and kneading is carried out in dough mixers. After thorough mixing, the mixture is left to mature for a certain time at an air humidity of about 75 - 80% and a temperature of 30 - 32 degrees.

As a result of fermentation, the mass of the dough increases in volume and it becomes airy. The next step is cutting the finished dough. It is cut into pieces and given a certain shape using a dough rounder or seaming machine. Then, after being placed in metal molds, the dough is sent to a proofing cabinet to add friability to it. Then, if necessary, cuts are made on the blanks and sent to a furnace with two temperature zones.

In the first zone, the temperature is maintained from 260 to 280 degrees, and in the second - up to 200 degrees. The cooking time depends on the type of flour and the type of bread. Rye products are baked for about an hour, and wheat products for about 52 - 55 minutes. After baking, baked goods are moistened with steam humidifiers (with their help, low pressure steam is supplied to the oven).

At the final stage, the bread is removed from the oven and molds - it is ready to eat!

Pour flour into a bowl, add bran, salt, sugar, seeds and flax, mix. Dissolve yeast in water and pour into flour. The water is at room temperature, not warm, if you have clean tap water, you can use it. I assure you, this is exactly the kind of water used in bakeries. For those who do not have scales, 2 grams of yeast is about a cube with sides of 1 cm. If you do not have bran or do not want bran bread, you can replace them with oatmeal. And you can bake only from wheat flour, but then the recipe will contain 450 grams of flour instead of 400 grams. This ratio of flour and bran is the flour called "whole grain".

Stir the dough with a spoon so that all the flour is collected. Mixing with your hands will not work, as the dough turns out to be wet, soft, sticky to your hands. It is not necessary to knead the dough, and it will not work, just mix with a spoon. Cover the dough with cling film to keep it from drying out.

Leave the dough at room temperature to ferment for 8-10 hours. I usually make the dough in the evening and leave it to ferment until the morning. During this time, the yeast will do its job and you will be surprised how beautifully the dough will rise in the morning. It is this long fermentation that gives the bread a capacious, bready taste. Dough fermentation is an obligatory ritual in bread baking.

The dough is ready to be molded. The dough is very soft, stretchy, does not hold its shape at all.

Prepare the form in which the bread will be baked. Put baking paper on the bottom of the mold and generously grease with vegetable oil.

Pour flour on the table, put the dough on the flour with a spatula or spoon. There should be a lot of flour, as the dough is not dense and will stick to the table.

Pulling the edge of the dough, fold it to the middle, and so in a circle collect the dough, the edges to the middle. Dust your hands with flour while working with the dough.

Pour the dough into the mold with the seam down. Cover the dough with cling film so that it doesn't dry out. Leave the dough to rise at room temperature for 1 hour - 1.30 hours.
My bread pans are 1.5 liters.

After 40 minutes, check the dough, if it is already coming to the edges, you must turn on the oven. The oven must be heated to t 230 C. My oven heats up to this temperature in 20 minutes.

Sprinkle seeds on top, you can also oatmeal. Bake in the oven at t 230 C for 10 minutes, then lower to t 200 C, and bake for another 25-30 minutes. If the bread burns on top, cover it with foil or baking paper, pre-moisten the paper with water so that it does not catch fire in the oven.

Remove the finished bread from the mold, transfer to the wire rack. After 10 minutes, cover the bread with a towel and let it cool completely.

It cannot be called Vitebsk, because I replaced the seeded flour with peeled flour, and even added wheat flour, which turned it into a completely different bread, reminiscent of the Vitebsk that Mikhail_crucide baked, except perhaps by the cooking process. But the taste and aroma of this bread impressed me so much that it made it the No. 1 bread for me. Thanks again to Mikhail!
Of course, I wanted to bake this bread with a pan, partly because I bought a mold and wanted to try it out, partly because I wanted to bake it with a more liquid dough to get more porosity and softness. The bread turned out great! The richest sweet and sour taste with just crazy aroma!!!

I will show the whole cooking process, rather, as a reminder for myself, after all, if someone decides to bake a real Vitebsk, please read Mikhail's posts.

Yield: finished loaf of bread weighing 790 grams.

Leaven:

45 gr. sourdough on peeled rye flour with a moisture content of 100%
60 gr. peeled rye flour
38 gr. water.

Knead the starter, roll into a ball, cover with a film and leave for 4 hours at T 30 degrees. I have a room T = 25 degrees, so I leave a glass of sourdough next to the slightly heated burners of the stove and control the T with a thermometer. I also do the sourdough, otherwise (if T is below 30 degrees), the maturation of the sourdough and the sourdough slows down.

143 gr. peeled rye flour
23 gr. rye unfermented (white) malt
2 teaspoons ground anise
285 gr. water.

Mix the flour and anise and pour boiling water over it, stir well and then knead the malt. Sugar for 3 hours in a sealed container at T = 65 degrees. One of the burners of my stove in the mode of keeping the dishes warm, just gives such a T for my saucepan with tea leaves, I checked this several times with a thermometer, and now I just cover the saucepan with foil and leave it for 3 hours. The brew after saccharification will become SIGNIFICANTLY thinner in consistency and very sweet in taste.

Mix everything well and leave under the film for 5 hours at T = 30 degrees. Opara during this time will more than double:

600 gr. sourdough
132 gr. peeled rye flour
66 gr. wheat bread flour
6 gr. salt
24 gr. maltose syrup
60 gr. water.

Mix salt, rye and wheat flour.
Add molasses and water to the batter and mix well.
Add flour and salt mixture and knead until smooth.
Cover the dough with cling film and leave for 45 minutes. at T \u003d 30 degrees for preliminary proofing.

Carefully shape the loaf, as delicately as possible, and place it in the final proofing pan.

How do I form a loaf:

1. We need a film, a work surface, a spray bottle with water, a couple of dough knives, a bread pan and the actual pre-proofed dough.
2. Spray the work surface with water. Pull the film over it and smooth it with your hands so that it adheres to the surface.
3. Spray the film with water and prepare the dough.
4. Gently turn the dough over onto the cling film.

5, 6, 7.8. Carefully form a rectangle of dough to fit the shape with dough knives.
9. Cover the molded dough.
10. Turn the mold over, smooth the dough to the size of the mold with wet fingers.

Place a bowl of boiling water next to the pan and cover with a suitable proofing bowl for another 45 minutes. The dough during this time will increase the volume of one and a half times:

Preheat the oven to 260 degrees, on my scale - max T \u003d 250 degrees, I warmed up to the maximum.
Spray or brush the bread with water before planting.
Put the bread in the oven and let it steam (I poured a glass of boiling water into the bottom pan)
After 10 minutes, turn down the temperature to 240 and bake for another 30 minutes (in my oven I lower the scale to 200 degrees, i.e. I mean always consider the features of your oven).
Sprinkle or brush the bread with water again a minute before it is done.

Cool the finished bread slowly, I cut such bread no earlier than 12 hours after baking.
Bon appetit!

In the mid-90s, private bakeries flooded Russia, after sad and sticky gray factory bricks, everyone liked white and lush bread with a delicious crispy crust. It is baked mainly in an accelerated, non-dough way from premium flour.


So, pour sugar into a deep bowl and lay out the yeast.


Pour one full glass of warm but not hot (30-40 degrees) water.


Mix the yeast well in the water with a whisk.


Then add salt (a teaspoon without top) and mix the salt well in the water.



Pour 3 full cups of flour into a bowl of water.

A full glass of flour is a glass filled to the brim. It is not necessary to tamp the flour in a glass in any case. You can first pour flour with a slide, and then gently brush off the slide.
You need to measure both flour and water with the same glasses, but flour - only with a dry glass.


Then start stirring the flour with the water with a fork or spoon.


At the end of kneading, pour in vegetable oil.


Stir again with oil.


It is not necessary to achieve a perfectly smooth dough at this stage.

Cover the bowl with the dough with a clean kitchen towel and let it rest for 20 minutes at room temperature.




After that, put the dough on the table.

It is already elastic, since during this time the gluten managed to swell.


Punch it down and roll it into a ball.


Cover again with a towel and leave the dough to rise (rise) for another hour.
It will rise very noticeably (almost three times).


Prepare a baking dish. It can be either a special form for a cake or bread, or a regular round metal or ceramic form. The most important thing is the volume. It can be measured by pouring water into the mold with a measuring cup. The required volume of the mold for this amount of dough is 1.5 liters.

Lubricate the mold with vegetable oil from the inside with a brush or a regular paper towel. Pour one teaspoon of oil into the mold and spread evenly over the bottom and walls.


Lay the dough out on the table.


And kneading it at the same time give it shape. Look - carefully bend the edges of the dough to the center.










Roll the resulting thick cake into a roll.








Pour into the pan with the smooth and even side up.

The dough should fill 2/3 of the mold.


Cover the dough again with a towel and leave for 40-45 minutes for the final rise and proofing.

After 20 minutes, turn on the oven to warm up to 220 degrees.
The oven should be well warmed up at the moment when you put pastries in it.
Also lower the oven grate, on which the bread pan will stand, to the lowest position (10-15 centimeters from the bottom of the oven).


When the dough in the form rises well (up to 4 centimeters above the level of the form in the center), carefully, trying not to shake, place the form with the dough in the oven.



Bake 40 minutes. After 15 minutes of baking, cover the top of the bread with foil.
But I didn't do it on purpose. Since one of my favorite childhood memories is a well-baked crispy crust on hot bread.


Remove the finished bread from the oven, gently shake it out of the mold.




And then - as you wish. If you want, cool and cut into thin slices for breakfast.

And if you want - break off pieces straight from the hot and enjoy.

I was recently asked to talk about the difference between hearth and pan bread, and, to be honest, this question puzzled me a little. It would seem that the difference is obvious: one bread is baked in a mold, the other without it, and therefore they differ: pan bread is baked mainly in rectangular or oval molds with high walls, hearth bread is baked without a mold and it can be absolutely anything: round, oval, and long , and a pretzel, whatever. Molded - because in the form, hearth - because on the hearth. Under - The "bottom" of the oven where the bread is baked and which we are trying to imitate using a baking stone. Let's take a closer look at the features of baking hearth and pan bread.

Shaped bread is easier. Usually, everyone who begins to master homemade bread starts with tin bread. To bake it, you don’t need to be able to mold the dough, you don’t need to try hard to develop gluten, it’s enough to let the dough rise after kneading, somehow divide it if necessary and put it into the mold to part. Suitable - you can bake. Moreover, this simple algorithm is suitable for both wheat and rye bread, both for white and whole grain bread, tin bread always turns out to be a beautiful even shape, with uniform medium-sized pores, it is quite easy to achieve stable quality with it. Whether business hearth! It either spreads, then the cuts do not open, then the crust is hard, like oak, then the bottom burns, and the top is pale, then the pores are too small, then it will tear it anywhere ... in a word, hearth bread is just problems and mysteries, the most common of which: what was it and why? They decide on baking hearth bread as a responsible step, having previously purchased the necessary equipment: stone for baking, , notching blade, otherwise how can you bake hearth bread without all this !?

Working with dough

For hearth bread, the requirements for working with dough are really higher: the dough for it must be kneaded at least to a medium-developed gluten, otherwise the dough will not have enough elasticity and at the same time elasticity to keep its shape and not spread, this is also important for a good opening of cuts (for more details, see V article about incisions). At the same time, this is not important for a mold, it has nowhere to flow, because it is limited on all sides by the walls and bottom of the mold. For the hearth, high-quality dense molding is important, which, again, is impossible if the dough is weakly kneaded, for molding it is not necessary to mold at all: cut off a suitable piece of dough, throw it into the mold and let it fit, the more carelessly you do it, the better it will turn out.

For a mold, it will be enough if you just cut off a piece of dough, stretch it a little to fit the size of the mold (I this baked), while completely without straining, without folding, without causing tension on the surface of the dough, and place in the prepared form. Prepared - means greased with wax or oil, or butter and flour on top, or covered with parchments, in general, such that the dough will not stick during the baking process.

With a hearth, there is an order of magnitude more work: round a piece of dough, let it rest for 10 minutes, carefully shape it, roll it on the table, causing even more tension on the surface of the ball, put it in baskets with the seam up.

All these manipulations are needed just so that the dough keeps its shape well, and it will keep its shape if it is well molded, and it can be well molded if it is well kneaded ... One after the other stretches and one without the other is impossible, because it will not give good result.

Bakery

You can start baking molded bread from a cold oven, for example, put the bread in the oven for proofing and, when the time comes, turn it on, the dough in the mold will begin to grow gradually, but quite intensively, just as it happens in a bread machine. Also, molded bread can be baked in an already well-heated oven, in both cases the bread will bake well and look good. Unless the crust of the one who started baking in a cold oven may be a little thicker.

With a hearth trick with a cold oven, it won’t work so that such bread turns out well - with a thin crust and beautiful cuts, you need to properly heat the oven, and preferably with a stone, and set the temperature higher - 240-250 degrees, while ensuring steam humidification, so that the crust was formed on time and correctly. Moisturizing at the beginning of baking is also important for molds, since the top crust still needs to form correctly in order to be tasty, but it seems to me that this is not so critical for molds, because the main crust area is formed due to contact with the mold.

Shaped and hearth from one test

Even if you decide to bake hearth and pan from the same dough, your bread will turn out to be completely different, even the taste will be slightly different. I'll show you an example now. Specifically, to make the difference more indicative, I kneaded the dough with a moisture content of almost 80% (as for ciabatta), baked one part in a mold, the second on the hearth.

And here in the cut:

Pay attention to how the crumb looks: in the hearth, large, chaotic, the crumb is elastic, soft, fluffy, stretches. The shaped crumb is different: the pores are generally smaller and more uniform, the crumb seems slightly moist. The bread is similar in taste, after all, it was baked from the same dough, but due to the fact that the crumb was formed under different conditions, the difference is felt.

But what kind of bubble was baked on the tin, I didn’t blow it off on purpose)

During the baking of hearth bread at a high temperature, moisture from it evaporated intensively over the entire area and in all directions, nothing prevented this process, while the walls of the mold “interfered” with the evaporation of moisture from the pan bread. Considering also that the baking temperature of the pan bread was slightly lower than the baking of the hearth bread (220-230 instead of 240), the evaporation of moisture did not occur so rapidly, so the pores of the pan bread turned out to be uniform, and the crumb was more moist than that of the hearth version. By the way, using the same example, you can see how the temperature and baking conditions (and, accordingly, the intensity of moisture evaporation from the crumb) affect the nature of the pores.

Of course, it is better not to bake shaped bread from wet dough; dough with a moisture content of up to 70% is optimal for shaped bread, otherwise the bread crumb can be wet and even sticky. That is why the idea of ​​baking a tartine or ciabatta in the form does not make much sense - it will turn out worse than if you baked from a thicker dough. At the same time, if you have conceived bread, but something went wrong (the dough is creeping, kneaded, you never know what else), you can always send it into a mold and bake a pretty decent brick!

Good luck and delicious bread!