MY175392A - Method of making bread and bread made by the method - Google Patents

Abstract

Provided is a method of making bread including: a cold sponge process in which 18 to 19.5 parts by weight strong flour, 0.18 to 0.21 parts by weight dried yeast, 0.03 to 0.036 parts by weight yeast food, 0.06 to 0.09 parts by weight salt, 0. 06 to O. 09 parts by weight an improver, and 10.2 to 11.4 parts by weight water are mixed at a temperature of 15 to 17t, stirred at low speed for 2 to 4 minutes, stirred at high speed for 1 to 2 minutes, and then fermented at a temperature of 2 to 4t and a relative humidity of 90 to 95% for 15 to 18 hours; a dough process in which the resulting mixture of the cold sponge process is mixed with 12 to 13.5 parts by weight strong flour, 2.1 to 2.7 parts by weight sugar, 0.45 to 0.54 parts by weight salt, 0.9 to 1.5 parts by weight dried milk, 0.09 to 0.15 parts by weight dried yeast, 2 .1 to 3 parts by weight margarine, and 8 .1 to 9. 3 parts by weight water, and the resulting mixture is given a floor time of 15 to 20 minutes and then divided into dough pieces; a freezing storage process in which the resulting dough pieces of the dough process are frozen at -38 C for 40 minutes, wrapped in plastic, and stored at a temperature of less than -1st; a thawing process in which the resulting dough pieces of the freezing storage process are thawed at S C for 12 to 16 hours; and a second fermentation process in which each of the resulting dough pieces is molded and subjected to a second fermentation at a temperature of 35t and a relative humidity of 80 to 85% for 50 to 60 minutes.