RU2257087C1 - Method of producing "darnitsky" bread - Google Patents

Abstract

FIELD: food-processing industry, in particular, baking industry.

SUBSTANCE: method involves preparing receipt components: rye flour, first-grade wheat flour, compressed baker's yeast and edible salt; preparing liquid starter with scalder; preparing dough with the use of liquid starter with scalder by kneading and fermenting dough; cutting dough into small doughs; placing doughs into pans or cassettes; proofing; baking and discharging ready bread. Starter is prepared in starter cycle with the use of lactobacillus combined with pure yeast culture and in processing cycle with the use of nutritive mixture with converted scalder for freshening of starter. Scalder is prepared with the use of liquid such as sweet water having temperature of 85-90°C and in the form of water steam condensate of sweet of chemically purified water. Steam is supplied under pressure of from 15.0 kPa to 45.0 kPa, preferably 20.3 kPa, for 15-20 min in an amount providing converting of scalder. Nutritive mixture is prepared by introducing converted rye flour and sweet water directly into scalder for obtaining of nutritive mixture having temperature of 30.0-32.0°C. Weight ratio of flour to liquid used for producing of scalder is 0.48-0.52. Amount of rye flour used for preparing of scalder, nutritive mixture for freshening of starter and dough per 100 kg of flour in dough is (7.6-7.9):(14.6-15.9):44.7-46.48), respectively.

EFFECT: improved quality, taste and aroma of bread prepared with the use of liquid starter and scalder, increased porosity and elasticity of crumb.

15 cl, 2 ex

Description

The invention relates to the food industry, in particular to its baking industry, and can be used in the production of bread from wheat flour, namely Darnitsky bread.

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

To prepare the dough, use per 100 kg of flour in kg:

Bakery rye flour 50.0

first grade wheat flour 50.0

baking yeast first grade 0.5

food salt 1.5

granulated sugar 3.0

calculated drinking water

Ferment contains 35.5 kg of flour. The tea leaves are prepared with a ratio of flour and water 1: 2.5. Used starter has a moisture content of 79 ÷ 85%, a temperature of 31 ÷ 33 ° C, an acidity of 9 ÷ 12 degrees.

The finished dough is cut and laid in molds or cassettes, sent for proofing, which is carried out for 45 ÷ 50 minutes, then for baking.

Baking is carried out at a temperature of 190 ÷ 250 ° C for 40 ÷ 50 minutes

The minimum bread yield with flour moisture of 14.5% is for molded bread weighing 0.85 ÷ 146.5%, for hearth bread weighing 0.85 ÷ 143.0% (Ershov PS “Collection of recipes for bread and bakery products ”. Prefix, St. Petersburg, 2003, pp. 25-29).

The disadvantage of this method is the lack of satisfactory quality, taste and aroma of bread, the relatively low porosity of the crumb, 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 optimal cooking conditions of the starter culture, corresponding to the specific characteristics of the raw material.

A known method for the production of bread "Borodino New", involving the preparation of tea leaves, sourdough, dough, cutting dough for dough pieces weighing 0.830 ÷ 0.840 kg, laying in molds, proofing dough for 60 ÷ 65 minutes, spraying with water from above on dough pieces in molds, sprinkling coriander dough pieces and baking bread for 60 ÷ 65 min at a temperature of 200 ÷ 220 ° C.

The infusion is prepared from a mixture of flour, coriander and malt by brewing with water at a temperature of 95 ÷ 97 ° C, followed by keeping the mixture for 1.5 ÷ 2.0 hours for saccharification. The finished tea leaves are cooled to 32 ° C and spent on kneading dough. Welding has a humidity of 67.0%, a temperature of 32 ° C ÷ 34 ° C.

The dough is prepared on liquid sourdough without tea leaves. To prepare a liquid yeast, 18.0 kg of peeled rye flour is mixed with 42 l of water and served in a container with ripe sourdough in a 1: 1 ratio. Ferment is subjected to fermentation for 3.5 hours to an acidity of 8.0 ÷ 12.0 degrees.

To prepare the dough, the following components are used, in kg:

Bakery rye flour 52.0

baking wheat flour first grade 15.0

tea leaves 40,2

first grade baker's yeast 0.7

granulated sugar 6.0

saline solution 3.2 l

The above components are mixed and fermented dough 80 ÷ 90 minutes

The fermented dough is cut into dough pieces and then the process is carried out as described above (RU 2123787, 12.27.1998).

The disadvantage of this method is the length of the process of preparing the tea leaves - the process of saccharification of flour lasts 1.5 ÷ 2.0 hours

The closest technical solution in its essence and the problem to be solved is a method of making Darnitsky shaped bread, which involves preparing a dough from a prescription amount of peeled rye flour and first-grade wheat flour, pressed baker’s yeast, table salt and brewed yeast.

Sourdough is added in an amount of 35.5 kg. Knead the dough and ferment. The finished dough is cut into dough pieces, placed in molds or cassettes and sent to the proofing, which is carried out for 45 ÷ 60 minutes, and then for baking. Baking is carried out in a humidified baking chamber at a temperature of 200 ÷ 240 ° C for 50 ÷ 57 minutes After baking, the finished bread is unloaded from molds or cassettes.

The minimum yield of Darnytsky molded bread with a flour moisture of 14.5%, a mass of 0.9 kg is 145.0%, a hearth mass of 0.9 kg - 141.5% (PS Ershov “Collection of recipes for bread and bakery products” Prefix, St. Petersburg, 2003, pp. 8-11).

The objective of the proposed method is to improve the quality of bread, in particular the porosity of the crumb due to the optimization of the cooking conditions of the yeast with tea leaves and the selection of the optimal ratio of flour and liquid when preparing the yeast, as well as the optimal ratio of rye flour in the tea leaves, in the nutrient mixture and in the dough.

The problem is solved due to the fact that in the method for the production of Darnitsky bread, including the preparation of recipe components: rye flour, first grade wheat flour, pressed baker’s yeast and common salt, preparation of liquid yeast with tea leaves, preparation of dough using liquid yeast with tea leaves kneading and fermentation, cutting dough into dough pieces, laying dough pieces in molds or cassettes, proofing, baking and unloading finished bread, according to the invention they are prepared in a batch cycle on lactobacterin in combination with a pure yeast culture and in a production cycle using a nutritious mixture with saccharified tea leaves to refresh the sourdough; for this, a liquid is used in the form of drinking water in the form of drinking water with a temperature of 85 ÷ 90 ° C and in the form of water condensate steam from drinking or chemically purified water, the steam being supplied under pressure in the range from 15.0 to 45.0 kPa, preferably 20.3 kPa, for 15 ÷ 20 minutes in an amount that ensures saccharification of the tea leaves, and the nutrient mixture l is prepared by introducing directly into the tea leaves after saccharification rye flour and drinking water to obtain a nutrient mixture with a temperature of 30.0 ÷ 32.0 ° C, and the hydraulic module - the ratio of the amount of flour in the tea leaves to the liquid used to obtain it, is 0 , 48 ÷ 0.52, and the required amount of rye flour according to the recipe during the preparation of the tea leaves, during the preparation of the nutrient mixture for refreshing the starter culture and during the preparation of the dough, are used in a ratio of 100 kg of flour in the dough, which is respectively (7.6 ÷ 7.9) : (14.6 ÷ 15.9) :( 44.7 ÷ 46.48).

It is possible to ferment it in the production cycle when preparing the starter at a temperature of 30.0 ÷ 32 ° C for 2.5 ÷ 3.0 hours, while the moisture, acidity and lift of the starter can be provided with components respectively 81.0% ÷ 83.0% , 10.5 ÷ 12.0 degrees and 25 ÷ 30 minutes with flour moisture from 12 to 15%, preferably 14.5%.

It is recommended to use peeled rye flour or a mixture of peeled rye flour and wallpaper rye flour in the ratio (0.8 ÷ 0.9) :( 0.2 ÷ 0.1), and wallpaper rye flour should be used in the preparation of the brew.

You can use water vapor in an amount of at least 2% by weight of the liquid used for saccharification of flour in tea leaves.

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

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

You can use water vapor in an amount of 8 ÷ 12% by weight of the liquid used for saccharification of flour in the infusion.

It is advisable to prepare the nutrient mixture to use tea leaves in an amount of 114.0 ÷ 126.0 kg, preferably 120 kg, containing rye flour 38.0 ÷ 42.0 kg, preferably 40 kg, and a liquid in the form of a mixture of drinking water and steam condensate in the amount of 76.0 ÷ 84.0 kg, preferably 80 kg, as well as peeled rye flour in the amount of 38.0 ÷ 42.0 kg, preferably 40.0 kg, and drinking water with a temperature in the range from 10 to 20 ° C - in an amount of 180.5 ÷ 199.5 kg, preferably 190.0 kg.

It is recommended to prepare a dough to prepare a suspension of pressed baker's yeast, which should be used in an amount of 0.2 ÷ 0.7% by weight of flour by mixing them with drinking water with a temperature not exceeding 40 ° C in a ratio of 1: (2.8 ÷ 4.0), as well as prepare a salt solution of cookable food density of 1.10 ÷ 1.19 g / l and a loaf of bread in an amount of not more than 5.0% in the form of bread mass with a ratio of drinking bread and water with a temperature of 25.0 ÷ 30.0 ° С, which is 1: 2, and then add the prescription amount of flour to the dough mixing machine peeled rye bread and baking wheat flour, liquid sourdough with tea leaves, a suspension of pressed baker’s yeast, bread loaf, a solution of common salt and drinking water and knead the dough for 3–5 min, followed by its fermentation in a trough-like fermenter with blades when mixing and moving the dough on the inner surface of the trough, inclined to the horizon at an angle of 2.8 ÷ 3.0 °, with the possibility of controlling the speed of its movement by changing the speed of rotation of the shaft apparatus, while it is necessary to measure the humidity and temperature of the test at the inlet and its humidity and acidity at the exit of the apparatus for monitoring and subsequent, if necessary, adjusting the parameters of the recipe components used to prepare the test, and the fermentation process should be carried out for 90.0 ÷ 120, 0 min, ensuring the acidity of the dough at the end of the process is 8.0 ÷ 9.0 degrees and humidity for the molded bread component of 49.0 ÷ 49.5%, and for the hearth - 47.5 ÷ 48.0%, and then move dough into the stacker divider and cut that to the dough preform, which weight should be set to 13.0 ÷ 15.0% greater than the mass of the finished bread, the dough pieces and put in a mold or cassette for subsequent proofing and baking.

In the production of bread, molded proofing and baking of dough pieces can be made in molds mounted in cradles, movably fastened in rows on a common endless conveyor of the proofing-furnace unit, while proofing of the dough pieces in the proofing cabinet of the unit at a temperature of 35 ÷ 45 ° C and relative humidity 75.0 ÷ 85.0% for 44.0 ÷ 46.0 minutes, and bake the dough pieces at a temperature of 190 ÷ 210 ° C for 54 ÷ 56 minutes.

It is recommended that in the production of hearth bread, the test blanks are placed in cassettes covered with a cloth and installed on the cradles of the proofing cabinet conveyor, and after proofing, the test blanks are reloaded from the cassettes onto a baking tunnel oven.

When preparing a test for 100 kg of flour, it is advisable to use 45 kg of peeled rye flour, 40 kg of first-grade wheat flour, 65 kg of brewed yeast with a content of 15 kg of peeled rye flour, as well as 2 kg of loin bread, 1.4 kg of salt cooked food, 0.5 kg of pressed baker's yeast and drinking water calculated.

It is recommended that when proofing the dough pieces and baking them in the forms of the cradles of the conveyor of the proofing-furnace unit, ensure that the cradles are simultaneously located on the proofing, in baking and in the area from unloading the finished bread to laying the dough pieces in the form of the total number of dough pieces on the conveyor, which is 39 %, 46% and 15%, preferably 82, 96 and 32 cradles.

It is advisable to produce molded bread with a mass of one product in the finished form equal to 0.85 ÷ 0.9 kg or 0.7 ÷ 0.8 kg, or 0.5 ÷ 0.6 kg, preferably 0.70 kg and 0.75 kg while getting bread having a crumb porosity of 63.0 ÷ 65.0%, acidity of 8 ÷ 9 degrees, humidity not more than 48.5%.

You can produce hearth bread with a mass of one product in the finished form, equal to 0.9 kg.

It is recommended to spray bread before removing 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 is that the proposed method allows to improve the quality, taste and aroma of bread prepared with liquid sourdough, to increase the porosity and elasticity of the crumb due to the establishment in the invention of the optimal ratio of flour and liquid amounts to hydraulic units during the preparation of the tea leaves and brewing mixture, taking into account the liquid phase of the steam used in saccharification of the brewing, and thereby improving the quality of the starter culture used in the production of bread GOVERNMENTAL optimum humidity leaven from 81.0 to 83.0%, the optimum acidity of 10 ÷ 11 degrees and produce leaven with optimal in sourdough lactic and acetic acids using flour with a particular value of moisture.

With a ratio of infusion hydromodules and infusion mixture with infusion less than 0.48, the ferment 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 ferment is reduced, which negatively affects the taste of bread.

When the ratio of the infusion hydromodules and the nutrient mixture with infusion is more than 0.52, the sourdough is “stronger” in consistency, the rate of general acid accumulation is significantly increased, and the proportion of acetic acid in the total acidity of the sourdough is increased, which makes it impossible to obtain a sourdough with optimal acidity.

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

Produce bread darnitsky molded.

For its production, components are used in the following ratio per 100 kg of flour, kg:

peeled rye flour 60,0

first grade wheat flour 40.0

baking yeast first grade 0.5

edible salt 1.4

bread loaf 2.0

calculated drinking water

Flour is used with a moisture content of 13.1%. Preliminarily, metal impurities are removed from the flour using magnetic traps.

To prepare the dough, pre-prepare a liquid yeast with tea leaves, a suspension of pressed baker's yeast, a solution of table salt and bread loaf.

The brewed yeast is obtained in an exploratory cycle using dry lactobacterin in combination with a pure yeast culture.

In the production cycle, the yeast is obtained using a nutritional mixture with tea leaves.

The preparation of the infusion is carried out in a brewing machine with a cooling jacket and a mixing working body.

40 kg of peeled rye flour and 80 kg of liquid in the form of drinking water and steam condensate are introduced into the X32M-300 brewing machine. Drinking water is used in an amount of 70.4 kg with a temperature of 90 ° C, water vapor is supplied for 17 minutes under a pressure of 20.3 kPa in an amount of 9.6 kg, which is 12.0% of the total liquid mass. Steam is fed into a flour for steaming with bubbling and machining. The result is a saccharified tea leaves with a temperature of 65.0 ° C.

Then, the saccharified tea leaves are cooled by supplying cold water to the cooling jacket of the brewing machine and the nutrient mixture is prepared by directly adding 120 kg of saccharified tea leaves to 40 kg of peeled rye flour and 190 kg of drinking water with a temperature of 15 ° С with continuous stirring until a nutritious mixture is obtained with a temperature 30 ° C.

The brewing mixture is used in the production cycle to reproduce the starter culture. To do this, the brewed nutrient mixture is added to part of the liquid starter culture of the previous production cycle, the liquid starter mixture with the brewed nutrient mixture is fermented at a temperature of 30 ° C for 3 hours.

The result is a liquid yeast with tea leaves having a moisture content of 82.0%, an acidity of 11 degrees and a lifting force of 25 minutes

Sourdough with the indicated parameters was obtained due to the use of rye flour and liquid in the preparation in an amount in which the hydromodule - the ratio of the mass of flour to the mass of liquid in the form of drinking water and condensed water vapor in the tea leaves - is 0.5 and obtained by dividing the mass of flour by mass liquids (40:80).

A suspension of pressed baker's yeast is prepared by mixing 0.5 kg of yeast with water at a temperature of 32 ° C in a ratio of 1: 3.

A salt solution is prepared with a food grade density of 1.10 g / l using 1.4 kg of salt.

Prepare a loaf of bread in the form of bread mass with a ratio of bread to drinking water 1: 2. Water is used at a temperature of 28 ° C. Moisture content 83%. Then prepare the dough.

To do this, 45 kg of peeled rye flour, 40 kg of first-grade wheat flour, 65 kg of brewed yeast containing 15 kg of peeled baking flour, 0.5 kg of compressed baked yeast are added to the dough mixing machine, 0.5 kg common table salt in the form of a solution with a density of 1.10 g / l, 2 kg of bread loaf with a moisture content of 83% and drinking water - as calculated. The ratio of rye flour for making tea leaves, for preparing a nutritious mixture and dough is 7.73: 15: 45.

Then the dough is kneaded for 4 minutes and sent to the fermentation. The initial temperature of the test is 30 ° C.

Fermentation is carried out in a trough-type fermentation apparatus, in which there is a shaft with blades.

In the fermenter, the dough is mixed and moves along the inner surface of the trough, inclined to the horizon at an angle of 2.9 °. The speed of movement of the dough in the fermenter can be adjusted by changing the speed of rotation of the shaft of the apparatus.

The fermentation process is carried out for 100 min with the provision of acidity at the end of the process, equal to 8.5 degrees, and the humidity of the test 49.0%.

Then the dough is moved to a stacker-divider and the dough is cut into dough pieces weighing 0.860 kg and laid in molds for subsequent proofing.

The molds are installed in cradles movably fixed in rows on a common endless conveyor of the proofing-furnace unit.

The proofing of the dough pieces is carried out in the proofer of the unit at a temperature of 40 ° C and a relative humidity of 80% for 45.0 minutes, the baking of the dough pieces is carried out at a temperature of 190 ÷ 210 ° C for 55 minutes.

When proofing the dough pieces and baking them in the cradle forms of the proofer-furnace unit, the cradles are simultaneously located on the proofing, in baking and in the section from unloading the finished bread to laying dough pieces in the amount of the total amount on the conveyor, which is 39%, respectively , 46% and 15%, preferably 82, 96 and 32 cradles.

Before removing bread from the oven, its surface is sprayed with drinking water supplied under pressure through openings in the tubular collector, and then unloaded from the molds and cooled.

Baked bread is packed in a polyethylene thermoshrinkable film 0.04 mm thick.

Packed bread is placed in trays. Trays of bread are placed on mobile containers and sent on an expedition for implementation.

Get bread darnitsky shaped mass of 0.75 kg

The yield of bread is 148.7% with flour moisture 13.1.

The shape of the bread corresponds to the bread form in which the baking was made, without lateral outflows.

The surface of the bread is rough, without cracks and tears, dark brown. Baked crumb, not sticky, elastic. After light pressure, the crumb takes its original shape. The crumb without lumps and traces of impermeability. Porosity without voids and seals. Peeling of the crust from the crumb is not available. The taste and smell inherent in the taste and smell of this type of product. The moisture content of the crumb is 48.0%, the acidity of the crumb is 8.5 degrees, the porosity of the crumb is 65.0%.

Thus obtained high quality bread.

Example 2

The technological process for obtaining bread is the same as described in example 1, but using flour with a moisture content of 14.5, the tea leaves are prepared from a mixture containing 22 kg of peeled rye flour and 18 kg of wallpaper rye flour and 80 kg of liquid used as drinking water with temperature of 90 ° C in an amount of 74.4 kg and condensate of water vapor in an amount of 5.6 kg

The ratio of peeled baking flour and wallpaper baking flour is 0.85: 0.15.

The steam condensate in the preparation of the tea leaves is used in an amount of 7% of the total liquid mass.

Water vapor is obtained from chemically purified water. It is served under a pressure of 18 kPa for 20 minutes to saccharify the flour. Get tea leaves with a temperature of 65 ° C.

A brewed mixture, a yeast suspension, a food salt solution, a loin of bread and dough are prepared as described in example 1, but the dough is fermented for 110 minutes with a test acidity of 9 degrees and a humidity of 48.0% at the end of the process .

Cut the dough into dough pieces weighing 1.02 kg, lay the dough in cassettes, covered with a cloth and installed on the cradles of the conveyor of the proofer. Proofing is carried out at a temperature of 45 ° C and a relative humidity of 82% for 44 minutes. After proofing, the dough pieces are reloaded from cassettes on under a baking tunnel oven.

Baking is carried out at a temperature of 200 ÷ 240 ° C for 52 minutes

Bread before being removed from the oven is sprayed with water by creating misty suspensions.

Ready bread is packaged in a polyethylene thermoshrinkable film 0.04 mm thick.

Bread Darnitsky hearth has a rounded shape, not vague, without marks.

The crumb has the same indicators as the unbread bread, but the crumb porosity is 63%, the crumb acidity is 8 degrees, the crumb moisture is 47.0%.

The bread yield was 143.5% with flour moisture 14.5%, thus obtaining high-quality bread.

Claims (16)

1. Method for the production of bread, including the preparation of recipe components: rye flour, first grade wheat flour, pressed baker’s yeast and common salt, preparation of brewed yeast, preparation of dough using brewed yeast by kneading and fermenting, cutting test dough blanks, laying dough pieces in molds or cassettes, proofing, baking and unloading the finished bread, characterized in that the sourdough is prepared in the exploration cycle on lactobacterin in combination a pure yeast culture and in the production cycle using a nutritious mixture with saccharified infuser to refresh the yeast, while for the preparation of the infusion use liquid in the form of drinking water with a temperature of 85 ÷ 90 ° C and in the form of condensed water vapor from drinking or chemically purified water moreover, the steam is supplied under pressure in the range from 15.0 to 45.0 kPa, preferably 20.3 kPa, for 15 ÷ 20 min in an amount that ensures saccharification of the tea leaves, and the nutrient mixture is prepared by making directly in the tea leaves after e e saccharification of rye flour and drinking water to obtain a nutrient mixture with a temperature of 30.0 ÷ 32.0 ° C, moreover, the hydromodule - the ratio of the amount of flour in the tea leaves to the liquid used to obtain it, is 0.48 ÷ 0.52, and the required according to the recipe, the amount of rye flour in the preparation of tea leaves, in the preparation of a nutrient mixture to refresh the starter culture and in the preparation of the dough, is used in a ratio of 100 kg of flour in the dough, respectively (7.6 ÷ 7.9) :( 14.6 ÷ 15.19 ) :( 44.7 ÷ 46.48). 2. 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 ÷ 3.0 hours, while humidity, acidity and lift the starter cultures provide, respectively, 81.0 ÷ 83.0%, 10.5 ÷ 12.0 degrees and 25 ÷ 30 minutes with flour moisture from 12 to 15%, preferably 14.5%. 3. The method according to claim 1, characterized in that in the production of starter culture use peeled rye flour or a mixture of peeled rye flour and wallpaper rye flour in the ratio (0.8 ÷ 0.9) :( 0.2 ÷ 0.1), moreover, rye flour wallpaper used in the preparation of tea leaves. 4. The method according to claim 1, 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. 5. The method according to claim 1, characterized in that the water vapor is used in an amount of not more than 4% by weight of the liquid used in saccharification of the flour in tea leaves. 6. The method according to claim 1, 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. 7. The method according to claim 1, 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. 8. The method according to claim 1, characterized in that for the preparation of the nutrient mixture, tea leaves are used in an amount of 114.0 ÷ 126.0 kg, preferably 120 kg, with rye flour content 38.0 ÷ 42.0 kg, preferably 40 kg, and liquids in the form of a mixture of drinking water and steam condensate in an amount of 76.0 ÷ 84.0 kg, preferably 80.0 kg, as well as peeled rye flour in an amount of 38.0 ÷ 42.0 kg, preferably 40.0 kg, and drinking water with a temperature in the range from 10 to 20 ° C in an amount of 180.5 ÷ 199.5 kg, preferably 190.0 kg 9. The method according to any one of claims 1 to 8, characterized in that for the preparation of the dough, a suspension of pressed baker's yeast is prepared, which is used in an amount of 0.2 ÷ 0.7% by weight of the flour by mixing them with drinking water temperature not exceeding 40 ° C in a ratio of 1: (2.8 ÷ 4.0), and they also prepare a table salt solution with a density of 1.1 ÷ 1.19 and a loaf of bread in an amount of not more than 5.0% in the form of bread masses with a ratio of drinking bread and water with a temperature of 25.0 ÷ 30.0 ° С, which is 1: 2, and then a recipe is introduced into the dough mixing machine a large amount of peeled rye flour and baking wheat flour, liquid yeast with brewing, a suspension of pressed baker’s yeast, a loaf of bread, a solution of common salt and drinking water and knead the dough for 3–5 min, followed by its fermentation in a shaft with blades while stirring and moving the dough along the inner surface of the trough, inclined to the horizon at an angle of 2.8 ÷ 3.0 °, with the possibility of controlling the speed of its movement by changing the speed the rotation shaft of the apparatus, while measuring the humidity and temperature of the dough at the inlet and its humidity and acidity at the exit of the apparatus for monitoring and subsequent, if necessary, adjusting the parameters of the recipe components used to prepare the dough, and the fermentation process is carried out for 90.0 ÷ 120 , 0 min with ensuring the acidity of the dough at the end of the process 8.0 ÷ 9.0 degrees and humidity for the molded bread component of 49.0 ÷ 49.5%, and for the hearth - 47.5 ÷ 48.0%, after which they produce moving the dough into the stacker-divider and produce cutting the test for dough pieces, the mass of which is set at 13.0 ÷ 15.0% more than the mass of finished bread, and put the dough pieces in molds or in cassettes for subsequent proofing and baking. 10. The method according to claim 9, characterized in that in the production of bread, the molded proofing and baking of the dough pieces is carried out in molds mounted in cradles, movably fastened in rows on a common endless conveyor of the proofing-furnace unit, while the proofing of the dough pieces is carried out in a proofer unit at a temperature of 35 ÷ 45 ° C and relative humidity of 75.0 ÷ 85.0% for 44.0 ÷ 46.0 minutes, and baking of dough pieces is carried out at a temperature of 190 ÷ 210 ° C for 54 ÷ 56 minutes. 11. The method according to claim 9, characterized in that in the production of hearth bread, the dough pieces are placed in cassettes covered with cloth and installed on the cradles of the proofing cabinet conveyor, and after the proofing, the dough pieces are loaded from the cassettes on under the tunnel baking oven. 12. The method according to claim 1, characterized in that when preparing the test for 100 kg of flour, 45 kg of peeled rye flour, 40 kg of first-grade wheat flour, 65 kg of brewed yeast with 15 kg of peeled rye flour are used in the sourdough, and also 2.0 kg bread loaf, 1.4 kg salt, edible salt, 0.5 kg pressed yeast and drinking water calculated. 13. The method according to claim 10, characterized in that when the proofing of the dough pieces and their baking in the forms of the cradles of the conveyor of the proofing-furnace unit ensure that the cradles are simultaneously located on the proofing, in baking and in the area from unloading the finished bread to laying the dough pieces in the amount of their total number on the conveyor, respectively 39, 46 and 15%, preferably 82, 96 and 32 cradles. 14. The method according to claim 1, characterized in that the molded bread is produced with a mass of one finished product equal to 0.85 ÷ 0.9 kg, or 0.70 ÷ 0.8 kg, or 0.5 ÷ 0, 6 kg, preferably 0.70 kg and 0.75 kg, while the bread has a crumb porosity of 63.0 ÷ 65.0%, acidity of 8 ÷ 9 degrees, humidity not more than 48.5%. 15. The method according to claim 1, characterized in that the hearth bread is produced with a mass of one finished product equal to 0.9 kg. 16. The method according to claim 1, characterized in that the bread is sprayed with drinking water before being taken out of the oven, supplied under pressure through openings in the tubular manifold, or by creating misty suspensions.