Bread Heap - what is it and how is it useful? Composition
We all used to see price tags in the stores with the name “hearth bread”. These rolls are distinguished by their peculiar molding, color and taste, and for many have become favorite. Today we will talk about what constitutes this bread in terms of production technology. This is the most ancient species that people learned to produce at the dawn of time. Even then, people realized that it was possible to grind grains between stones, mix them with water and bake the resulting mass on hot stones. In fact, since then, only one significant event occurred - yeast was added to the hearth bread. It happened a long time ago, even in ancient Egypt, but since then technology has leaped forward. The grain was learned to grind thinner, the furnaces improved and made it possible to obtain varying degrees of browning.
Features of modern technology
Recipes today are more than enough. Therefore, it is not surprising that the hearth bread produced in different bakeries has a different taste. So, first make the leaven. For this, the yeast is diluted with water.If according to this recipe you want to put salt and sugar, they are also mixed with liquid. Additionally, fats, vegetable oil or margarine may be added. Flour is taken necessarily from soft wheat varieties. It is in this case that the hearth bread acquires an even crust and rubber-like crumb. The production usually take a mixture of flour of the first and highest grade, sometimes adding a little rye.
This type of bread is completely different, it can be seen immediately with the naked eye. Even with the coincidence of the recipe, it will be all early does not look like a tin. So, how to explain in a nutshell, what is the difference between hearth bread, what is it? It can be said very simply: this is bread, baked not in the form, but on a sheet or a special stone. In the original, in production, on the hearth (floor) of the furnace. Such pastries turn out very tasty, with a crisp crust and amazing aroma. And still bread does not get stale for a long time. Traditional varieties baked in this way are Riga, cut and some others.
Hearth bread oven
They used to be in all the villages, in every hut. This is a traditional Russian stove, which was heated with wood.After the walls were heated to the desired temperature, the ash was swept, cabbage leaves were placed in the oven and bread was planted on them. The stove fornix played a special role here. So that the bread was roasted evenly, it was made under iron or ceramic, and the vault was round and very low.
Today, all industrial ovens have become electric, and bread has lost much of its taste. However, nothing can be done about this, the huge tonnage of modern production does not allow the use of wood-burning ovens, which gave an unmatched flavor to baking. So, hearth ovens today are used in confectionery shops, restaurants and shops. Their feature is the presence of several levels or pods, for each of which are placed blanks. Each tier of the structure is made of ceramic or stone and supplied with a heating element. Here you can bake at the same time different bakery products, which significantly speeds up the production process.
Miracle in your kitchen
In fact, it is not at all difficult to cook the legendary hearth bread in the oven, in your kitchen. This will require only a little skill and a minimum of products.Stock up on live yeast, the quality of the product is worse on dry ones. Place a small piece in a deep bowl, add sugar and lightly warm water. When the yeast is dissolved, you need to report the flour, so that the dough is of consistency, like sour cream. In this state, it is left for 4 hours.
Add salt and stir well. Now you can knead the dough. When the mixture begins to take shape, pour in the vegetable oil and continue kneading, gradually adding flour. The dough should be smooth, elastic and dense. Now roll it up into a ball and leave to rise. After about an hour, jam again and let go one last time. Now the ball is placed on a baking sheet, greased with oil, and left for 35-40 minutes for proofing. During this time, we warm the oven and send the bread to the oven. After 30-40 minutes, take out a ruddy loaf and brush it with a brush with plain water, then wrap in a towel. In it, this bread can be safely stored for up to 7 days, while remaining tasty and soft.
From the above, it is already clear what the hearth bread means, and it is quite possible that you were tempted to bake it urgently. Do not hurry.First, let's discuss some details, without which it is impossible to achieve good results. So, wheat bread is incised, and rye is pierced. This is done so that the dense crust does not burst. Placing the workpiece in the oven, they are pre-sprinkled with water.
To make products of high quality, they are baked on a well-heated surface, at high humidity at the very beginning of the process. Then the temperature is raised so that the bread rises well, and then it is lowered to ensure even baking.
There are some nuances when baking rye hearth bread. If you maintain a uniform temperature, a thick crust is formed, inside of which there will be a half-half crumb. Therefore, before the main baking, temporarily raise the temperature to 300 degrees. A thin crust forms on the surface during this time, and the future loaf acquires an amazing taste and aroma.
Do not listen to those who claim that bread is harmful. Baked in this way, the loaf contains a lot of microelements and antioxidants. It promotes excellent digestion and restores nerve cells, is very useful for the skin and the whole body.Cellulose, which is abundant in such bread, allows you to clear the intestines from toxins and toxins.
Why do we attribute these properties to bottom bread? Because it is denser, contains less moisture and is usually baked from darker sorts of flour. This affects nutritional value and increases the storage time. This amazing loaf is baked without contact with the oiled walls of the mold, and the rise of the dough is due to steam. It turns out environmentally friendly and useful product.