Despite the simplicity of the composition and ease of preparation, this bread will delight you with its excellent taste and aroma, becoming an integral part of every family meal.
For 10 servings, 100 g contains 255 kcal
List of required products
To bake a classic White bread you will need the following set of products:
- Wheat flour (highest or first grade of flour is preferred) - 400 g;
- Water - 240-250 ml;
- Dry yeast - about 6 g;
- Salt - 1 teaspoon;
- Sugar - about 20 g;
- Sunflower oil (or other refined vegetable oil to taste) - 40 ml.
This recipe starts with the preparation of the dough. To do this, take 120 g wheat flour and combine with warm boiled water in a deep bowl. Add baker's yeast to the mixture. Mix the ingredients until smooth. Cover the dish with the resulting sponge film and leave it warm for 15-20 minutes to ferment the yeast.
After 20 minutes, the dough will increase significantly in volume. Now is the time to add butter, salt and sugar to it, as well as the remaining flour. Then you need to knead the dough well so that it becomes soft and elastic, then transfer it to a bowl, smeared with oil. The dough should be covered with a towel or film and left in a warm place for an hour.
After 1 hour, the dough will rise and it can be prepared for baking. The dough should be kneaded, formed into a loaf and laid out in a mold pre-oiled or covered with parchment paper. Next, the future bread should be allowed to stand for 30 minutes in warmth. After half an hour, you will notice that the dough has increased in volume.
Now is the time to plant the form with the dough in the oven, heated to 200 ° C. At this temperature, the bread is baked for 15 minutes, after which the heat in the oven is reduced to 180 ° C and baked for another 20-30 minutes.
After this time period, our bread can be considered ready. We take it out of oven and let it cool down a bit. Then we take out the bread and place it on a special wooden grate, on which the bread will cool completely.
Now you can cut the bread and enjoy its divine taste!
Business idea to create your own mini-bakery for the production of bread and other bakery products. Video how bread is baked.For a person who decides to realize his potential in business, the question will always arise: “What kind of business to develop?”. Of course, I want to "kill two birds with one stone" - stability and profitability. Here, for example, the production of bread: this product is steadily bought, in the future no one is going to refuse to consume bread, bread-making brings, although not super profits, but income. And over time, by improving baking technology, mastering the production of new products and expanding the sales market, you can create a developed business with large incomes.
Why a mini bakery?
Firstly, the organization of a small production does not require large investments. Let it be a small workshop, no more than 7 full-time employees and small batches of goods. But the main thing is quality!
Secondly, large bakeries produce the same pastries. They already have their own clientele, a large amount of equipment designed for the production of a certain type of bread, all stages of production are debugged and it is almost impossible to change something in the direction of improvement. It is too costly: to change technology, re-equip production, buy ingredients and so on, for the sake of a small batch of "yummy". Therefore, a niche for baking small batches, but special recipes- profitable business. Have you ever passed by freshly baked pies, diet crackers, fragrant vanilla buns or just cakes?
1. We decide on a place and a room
The main thing that a novice entrepreneur should be aware of is that the room where bread will be produced must comply with the requirements of the SES. And this means:
- hot and cold water, sewerage (toilet);
- the walls should be lined with ceramic tiles, and the ceiling should be whitewashed;
- ventilation must work;
- it is necessary to have a warehouse for storage of raw materials and finished products.
The basement is not suitable for a mini-bakery - the SES will not give permission.
The area on which the workshop can be located cannot be less than 60 square meters, but also more than 120 square meters. - will be too much.
To save costs and not buy your own real estate for the sake of mini-production, you can rent a room for a long time, for example, from a catering company. The best option: an agreement on joint activities in the free space of the store.
Everyone knows that it is impossible to pass by the aromas of muffin indifferently. If a well-fed passer-by thinks, then what can we say about the eternally hungry students and schoolchildren? Therefore, it makes sense to locate your institution near school and student institutions. In general, it would be advisable to attract aroma to your bakery products near metro stations, parking lots and other "passing" places. In today's fast paced times, "eating on the go" may just be the only meal of the day.
In addition, when choosing a place for a mini-bakery, you should consider the distance to the point of sale of your products and the point of purchase of raw materials. It is important to assess the condition of the access roads.
2. We purchase the necessary equipment for baking bread
Necessary for the baking business is production and trade equipment. It needs to be purchased. From production you will need:
- bake;
- dough kneading machine;
- flour sifter;
- a machine that will roll out the dough;
- dough proofer;
- a table on which the dough will be cut;
- trolley for transporting finished products.
- a showcase, a small shop, a machine equipped for the sale of bread;
- a cash register registered with the tax office;
- baking cabinet;
- a safe in which documents and proceeds will be stored.
3. We select employees
In a mini bakery should work:
- baking specialists - bakers;
- technology specialists;
- cashier;
- cleaning woman.
These employees will be subject to a health requirement, i.e. they must have a medical book with a ready-made medical examination sheet. And in the future, they will be required to repeat it twice a year.
4. We draw up documents
Since the business idea for baking bread is a food product, and you are engaged in its production, then collect a package of the following documents:
- from Rospotrebnadzor you will need a sanitary and epidemiological conclusion, both for production and for products;
- from the CSM bodies - a certificate of conformity;
- and from the fire inspectorate you need a conclusion.
The raw materials that are required in the production of bakery products are purchased immediately before starting work, the reason for this is the short shelf life of bakery products. So, forget about the reserve for the future. Even if a specially equipped machine is involved in the marketing of finished products, delivery must occur daily.
The main raw material for baking is flour. If you want to impress customers with fragrant yummy, then use only premium flour. The first grade is not that, only for rare exceptions. It is unprofitable to apply for the purchase of this raw material to large flour mills: if they sell, then a large batch will not suit you because of flour storage requirements. Contact wholesalers, they will sell the necessary batch for your mini-bakery. What else is needed for baking:
- salt and sugar;
- vegetable oil;
- yeast;
- leavening agents, thickeners, vanillin and the like;
- what will be the filling (cottage cheese, fruit, jam, etc.).
Implementation plan
There are several options for selling your products:
- through a chain of stores. This cooperation implies responsibility: daily morning deliveries without any failures and excuses, otherwise the store will lose customers;
- independently, for example, on a specially equipped machine. For this, a trade permit is issued and the project is approved;
- conclude an agreement with firms that purchase and deliver pastries to points of sale.
What financial results to expect?
Speaking specifically about the mini-bakery, the implementation of the project will begin only after 9-10 months from the date of opening. Provided that the entire package of documents is completed, and the business plan is ideal. This is a period of low profitability, most of which will be “eaten up” by taxes, rent, wages, the purchase of raw materials and some trifles. This period will have to be overcome in order to "win" your client.
If we turn to the calculations of specialists, they estimate the profitability of mini-bakeries at 10%. At the same time, there is a seasonal factor, but basically income is stable. For support of your business, you can contact the regional authorities and banks that have programs for the development and concessional lending to small businesses.
To increase sales, there is a little trick: to specialize in one type of bread, for example, low-calorie, national or pies with non-standard fillings. In general, on the fact that other bakeries do not produce, and the demand for this is not satisfied.
As with any food product, bread can be "sick". Therefore, the buyer is looking for something new. And the more extraordinary, unusual products you offer, the more profitable things will go.
Video from the program "Successful Startups" - a mini-bakery:
I will tell you about this bakery in more detail, since the fame of it thundered throughout the Kaluga region all the years of its almost half a century of existence, but this did not help it survive in modern conditions. 2005 came, someone sold something, someone bought something, everything is very simple ... And since then people have been eating miserable remnants of unknown origin, I can’t call it bread, I can’t even take a picture of it for comparison wanted. Luckily, the women bakers who worked at the bakery are alive and well, and I got to know and meet some of them on a May Day holiday.
But until quite recently, another life was in full swing there. Two sisters told me about this - Grishina Tamara Grigorievna and Razina Lyubov Grigorievna (both in the photo). Not only did they themselves work in the bakery for more than 20 years, their mother, Maria Romanovna, also gave work in the bakery for more than 20 years. A photograph of Maria Romanovna is in a clipping from an old newspaper in 1982 below in the text.
A wood-burning stove was heated around the clock in the bakery, three shifts of women bakers continuously worked on baking one and a half thousand loaves a day of a simple assortment of bread, which included only three types of bread according to GOST:
1. Wheat bread of the highest grade.
2. Darnitsky bread.
3. Saika.
In addition, which I was surprised to learn, these women even had to chop wood for the stove themselves!
Golosilovka is a real village, located in the forest, (). I took this picture in 2006, about five kilometers from it, just on the road from Lyudinovo, it hangs on my page on the photosite.
The picturesque nature of those places, the rural way of life, clean forest air, good water, a large percentage manual labor(dough kneading was carried out by hand for many years), baking in a wood-fired oven, good flour and some kind of magic of golden, hard-working female hands, turned the already magnificent result of the work of Soviet bakery technologists who created GOSTs into a work of art that received a proper name from the local population - GOLOSILOVSKII BREAD.
The bakery, in 1956, was built by the Lyudinovskoye raipo in order to provide bread to nearby villages within a radius of about 15 km from Golosilovka - Kuyava, Kosichino, Verbezhichi, Savino, Sloboda, Buda, etc.
For several decades, ready-made bread was transported to the villages on horseback. A box was built on the cart, in which trays of bread were placed, and a woman driver all year round traveled on this horse-drawn wagon through the surrounding villages. They say that the wagon got stuck and turned over - in what troubles it had not been! The car for transporting bread appeared much, much later.
All the years of the bakery's operation, the smell of Golosilovsky bread attracted various bosses and correspondents of local newspapers, who regularly came to Golosilovka, and everyone was met there with BREAD and SALT. Tamara and Lyubov still keep some notes from the newspapers that I photographed, if anyone is interested - read, all the pictures are clickable.
It is interesting that the inhabitants of Lyudinovo, all whom I asked, remember only two Golosilovo breads - wheat and Darnitsa, no one remembers and knows the saika, and I myself have not even heard of it.
It turns out, as Lyubov Grigorievna told me, the saika was baked in small batches and they were instantly sold out, they never reached Lyudinovo. She was SO talking about these saiki, what kind of magical taste it was, etc., that I wanted to bake them. I asked the whole technical process in great detail, fortunately, Lyubov Grigoryevna remembers everything very well. So I have them, but I have already made test baking:
Now, actually, about bread, wheat Golosilovsky.
Despite the fact that, in fact, it is ordinary GOST “white” bread, which was baked throughout the country at every bakery, in the memory of thousands of people who were lucky enough to buy this bread for many years, and I am one of them (!), it will forever remain in memory just like GOLOSILOVSKII BREAD.
He deserved this popular name not only because of the name of the village in which the bakery worked, but for his extraordinary qualities - a magnificent appearance that ALWAYS compares favorably with his relatives baked at other bakeries, for a wonderful taste, the secret of which no one understood , but he knew for sure - there is a secret !, for the fact that this bread never got moldy and did not even get stale. Yes, and few people were held back to check whether he would become stale? This bread was eaten immediately. There was always a lack of it, because the bakery was small, and the bread was delivered to several villages, and only on Saturdays and Sundays, on market days, a car with Golosilovsky bread came to the market in Lyudinovo. Immediately a line formed for her, which did not disappear until the sale of the last loaf, and few of the buyers bought less than 3-4 loaves.
I remember one story more than ten years ago. In the late 90s, I bought myself a bread maker. The bread it made was so-so. And once, while in Lyudinovo, I decided to find Golosilovka in order to beg the bakery workers to sell me a bag of the flour from which they make such wonderful bread, naively believing that “all the salt” is in the flour. And I managed to find a village, a bakery, and even one of the bakers. And I bought a bag of that flour (50 kg). Returning to Moscow, I baked bread in a bread machine, and, alas, I was disappointed, the bread turned out the same as usual. It was only then that I realized that it wasn't all about flour.
Although, in fairness, I’ll say that the bakery was looking for and buying really good flour, Lyubov Grigoryevna, who worked in the bakery as a production manager, also told me about this.
In order to sort it out, many years later I again went to Golosilovka. But now I'm already armed, no experience in home baking of bread.
I was lucky, Lyubov Grigoryevna, despite the fact that the bakery has not been working for 6 years, remembered and told me in great detail how they did it. So…
For one-time baking, 100 kg of flour (two 50 kg bags) and 68 liters of water were always used. This ratio of flour-water already gives an idea of the moisture content of the bread dough - this is a rather wet dough.
40% of the flour was used to make the dough. The dough was prepared like this - 2 kg of ready-made bread dough from the previous baking was taken (they called it sourdough), 1 kg of fresh yeast, water - to the consistency of dough, something like sour cream. Opara was started in a bowl, in which it fermented for 3-3.5 hours. During this time, it rose to the edges of the bowl, i.e. more than tripled in size. Then the rest of the water, 1.5 kg of salt, and the rest of the flour were added to it. The bread dough was kneaded until the gluten developed well.
He was allowed to rest for 10 minutes, stirred again, moved the bowl away, put two boards on it. On one board, a piece of dough cut directly from the bowl was weighed and transferred to the second board, on which another woman baker shaped them and placed them in greased vegetable oil forms. Proofing was carried out until the moment when the dough rose to the edges of the form. Proofing time - about 3 hours, and depended on the season, on the weather. The temperature in the bakery was always different, and in winter it was sometimes even cold, despite the fact that the wood-burning stove was heated around the clock.
They baked in a wood-fired oven without any steam at a temperature of 230-240C for about 40 minutes, but this is approximately (!), The temperature has never been measured. In all the processes of kneading, fermenting and baking, they relied on intuition, can you imagine? This is real homemade country bread!
Sometimes, although rarely, when the baking process was stopped and it was necessary to start from scratch, then the sourdough (those 2 kg of dough that was always left from the previous baking) had to be prepared again. They did it like this. They took 2 kg of flour, 200 gr. as much fresh yeast and water as the dough takes to get a creamy consistency. This mother dough (or, as they called it, sourdough) was fermented for 4-5 hours and used to make a dough.
I tried to adapt this process for baking one loaf of bread at home. To accurately obtain authentic appearance and the taste of bread, it is required not only to recalculate the consumption of ingredients per loaf, but to try to imitate the processes in the dough that took place in the bakery. But what happened there and is it possible to repeat this in a home kitchen?
Firstly, the fact that the bowl in which the dough and dough was made was never washed (the process of making bread was continuous, working in three shifts without days off), suggests that spontaneously formed and settled in the dough on a permanent basis lactic acid bacteria. This simply could not happen. And this means that in the dough, in addition to yeast, with their alcoholic fermentation, LAB always lived and multiplied, adding lactic acid and flavor to the dough. In addition, a piece of old dough (sourdough) was always added to the dough. When baking bread at home with a recipe that only contains yeast, where do we get it? The answer suggests itself - to introduce them with wheat sourdough, which is always at home.
Secondly, it is impossible to predict exactly under what conditions the fermentation of dough and dough took place in a particular bakery. The composition of the air, the humidity in the room, the exact, or at least approximate, microbiological composition of the dough and dough, what kind of yeast, and even flour - I don’t know for sure what it was. But I remember the taste of that bread, so a series of experiments will probably lead to a satisfactory result.
In order to introduce lactic acid fermentation into the bread dough, it is not enough just to add a certain amount of sourdough to the dough; this does not give the “correct” final result in the taste and aroma of bread. I have experienced it. It is likely that instant or fresh yeast is so much stronger than the LAB that is in the starter that during fermentation, the dough completely "clogs" the development of the LAB. Therefore, lactic acid is not formed in the required volume, which leads to a completely ordinary taste and aroma of the finished bread. No, such bread is not Golosilovsky at all!
To determine the optimal way to introduce lactic acid fermentation into bread dough, I turned to the experience of the American baker Chad Robertson, who experimentally derived a formula according to which, in order to introduce lactic acid fermentation into yeast dough, 14% of the weight of flour in the dough should be used for cooking sourdough starter. Luda wrote about this not so long ago in her livejournal.
It turns out that in addition to yeast dough, you also need to put sourdough dough, and bread dough needs to be made on two doughs. Yes, it’s not at all easy to get a Golosilovsky loaf in a home oven!
Now, you can start.
One loaf should contain:
420 grams of flour (in a bakery, 240 loaves of bread were obtained from 100 kg of flour);
- 40% of the total amount of flour (168 gr.) - contains yeast dough (this was the case in the bakery);
- 14% flour (about 59 gr.) - should be in sourdough dough (according to Chad Robertson);
- 68% (286 gr.) in the dough - water.
The flour used was wheat flour of the highest grade.
TOTAL RECIPE(For one loaf):
OPARA with yeast(3-4 hours, depending on yeast, at 26C):
168 gr. - flour;
- 168 gr. - water;
- 0.83 gr. - slightly less than a gram of instant yeast.
OPARA on sourdough(3 hours at 22C):
59 gr. - flour;
- 68 gr. - water;
- 13 gr. - mature sourdough ow. 100% (to enrich the aroma, I take a sourdough on wallpaper flour).
BREAD DOUGH(3-3.5 hours in the form at room temperature):
336 gr. - yeast dough (whole);
- 140 gr. - lactic acid dough (whole);
- 193 gr. - flour;
- 50 gr. - water
-
6-7 gr. - salt.
METHOD:
1. Yeast dough. Add yeast (if instant) to the flour, stir and leave for 30 minutes. Add water, stir. Ferment under a film or cover for 3.5 - 4 hours. The dough will grow strongly in volume, more than three times. Ready dough bubbles, has a milky flavor and begins to sag in the middle.
2. Sourdough dough. 30 minutes after making the yeast dough, start the lactic acid dough. Dilute with water mature at the peak of activity wheat sourdough before foaming, add flour, beat until smooth. Ferment for 3 hours at 22C. We get a young lactic acid dough.
3. Bread dough. Mix both doughs and water, add salt, flour. Knead bread dough. Knead until the gluten develops to a medium or slightly higher level. Form into a ball and allow the dough to proof for 10 minutes.
The finished dough is moderately moist, the dough ball keeps its shape, only slightly settling under its own weight in 10 minutes.
Dust a board lightly with flour, form the bread blank and place it in a proofing dish. Cover the form with a bag so that the top layer of dough does not dry out. Thaw for 3-3.5 hours, at 25-28C. I proofed this bread for 3.5 hours at 26C. You need to bake when the dough has risen to the edges of the form, and this corresponds to an increase in its volume by more than three times.
4. Baking without steam 45 min. 10 minutes at 240C, another 10 minutes at 210C, and 15-20 minutes at 190C. Let the bread cool before eating.
From time immemorial, baking bread required special skill, patience and diligence from the baker. Despite the rapid development of advanced processing techniques, the production of high quality bread is still a rather laborious task. Traditionally, it includes a number of basic operations: preparatory processing of raw materials, kneading the dough, fermentation, portioning of the dough, drawing up dough pieces, baking, cooling, packaging and storage.
The production of bread and bakery products involves the use of classic raw materials - flour, water and yeast sourdough. To improve the organoleptic characteristics, auxiliary components can be added - sugar, milk, margarine, spices, etc.
The dough preparation process makes up about 70% of the entire bread production technology and the subsequent taste and quality of baking depends on it. The dough is prepared by one of the methods - sponge and non-dough. The first provides for the presence of dough, for which 50% flour and 70% water are mixed from the amount required by the recipe. Yeast (wheat baking) or sourdough (production rye bread). Opara ferments for about 3 hours at +30 °C. Then the rest of the components are added and the dough is thoroughly kneaded.
The steam-free method involves mixing all the components at the same time according to the recipe. Then the dough is left to ferment for 3-4 hours and baked.
The steam method is the most popular production technology wheat bread, which thus turns out to be familiar to us. With bezoparny - the process of making baking is significantly accelerated, but its quality suffers.
Bread production - main stages
The detailed bread production scheme is as follows:
Preparatory processing of raw materials: storage, mixing, aeration saturation, sifting and dosage of flour; preparatory water treatment; production and conditioning of salt and sugar solutions, fat mixtures and yeast suspensions;
Dosage of prescription ingredients, kneading and fermentation of sourdough and dough;
Portion division of the ripened dough into equilibrium pieces;
Molding, which consists in the physical processing of dough blanks to acquire a specific shape (used in the production of panned bread);
Proofing, which consists in the fermentation of ready-made dough pieces. In some cases, after this stage, the blanks are subjected to notching (loaf, etc.);
Hydrothermal effect on blanks, baking;
Cooling and storage of the received products.
Primary stages technological scheme bread production is carried out using complex equipment for the preservation, transportation and preparation of various raw materials. Store it in bag containers, bunkers. Raw materials are transported by bucket elevators and conveyors. The liquid raw material is pumped by pumps. The preparation of raw materials for the production of bread is carried out at the expense of seeders, mixers, magnetic units, filtering and additional equipment. Prior to the start of production, mixed flour is mixed in various ratios to improve its baking properties. For this purpose, specialized units are used - screw mixer-dispensers.
Dough kneading is the most important operation in wheat bread production technology, on which the subsequent flow of the technical process and product quality mainly depend. The kneading is carried out in a dough mixing machine with rolling bowls, while the ingredients that form the dough are brought into it in the required volume. Water with a temperature of 27 ° C is poured into the mixing bowl, yeast is added and flour is added, while everything is intensively mixed until a homogeneous mass, then the dough is left to ferment. The first moment of its fall is an indicator of readiness. When kneading the dough, the remaining volume of flour and water, put according to the recipe, is introduced into the dough. The kneading lasts about 9 minutes. Then the dough is again left to ferment for 1.0 ... 1.5 hours, regularly kneading to remove carbon monoxide from it and improve the dough structure.
The next process in production line production of bread is the unloading of the fermented dough into the receiving funnel of the dough divider and its direction for cutting. This operation consists in dividing the dough into portions, rounding them, initial proofing, shaping the blanks and their final proofing.
Of the equipment for the production of bread, a special dividing machine is used to cut the dough into portions. After separation, the lumpy dough is quickly rounded on a rounding unit and left for 5 minutes. at rest for pre-proofing, which allows to increase the physical qualities of the bread, improve the porosity and increase the volume. Upon completion of the molding, the dough pieces are placed for the final proofing to restore the broken dough structure and ensure its high loosening.
Both types of test proofing on bread production lines take place in proofers. At the same time, the process engineer monitors the compliance of the thermal and humidity parameters in the cabinets: 38 ... 43 ° C and humidity - 75 ... 85%. The proofing time is usually 50 minutes.
The main difficulty in mechanization technological process bread production - sticking of the dough to the working elements of the dough cutting equipment, which leads to the production of products with an uneven surface. To prevent this phenomenon, the working bodies of the equipment, when cutting the dough, are traditionally sprinkled with flour in the amount of 1.5% of the total use. The downside of this decision is the deterioration of the sanitary and technical condition of the workshop, which is not permissible according to the norms of the sanitary and safety standards for the production of bread. Therefore, recently this method has been replaced by the treatment of working bodies with artificial resins, Teflon and similar water-repellent substances or by blowing warm air over the working elements.
Baking is the last stage in the hardware circuit of bread production. For its implementation in bakeries, ovens are used. The production of 1 kg of bread hypothetically consumes about 295-540 kJ of energy, which is used to heat the dough to the required temperature, which contributes to the complete baking of the bread, to evaporate water from it and overheat the steam to the parameters of the steam-air mixture.
The stacking of finished products after receiving them from the baking chamber and preservation until they are released to the retail network complete the process of bread production and are carried out in the baking storage department. Finished bakery products are sent by a belt conveyor to the circulation platform for sorting.
Initially, products for cooling are placed in wooden trays, and then on mobile trolleys. The organization of bread production provides for the rejection of bakery products due to the discrepancy between quality indicators and regulatory and technical requirements. All batches of bread are supplied with certificates and high-quality documentation.
