We have already shown you a bread-baking process in one of our previous posts, but this time we want to tell you about premium class bread and how it is made.
So, first of all, they have to make leaven from yeast and flour. In these tanks, the leaven ferments for about 14 hours.
Then, they pour the leaven into a large bowl.
After that, they add the exact ammount flour, solt, sugar, malt and other ingredients (seeds, bran, etc.).
And mix it in a mixer.
Then, they put the dough into a dough separator (for each type of dough there is a certain dough separator). The one in the picture is a laser separator which is good for such bread as ciabatta.
For baguettes, they have to roll the dough manually.
They are preparing rye bread for baking.
They bake bread in hearth furnaces which makes it crisp from the outside and soft on the inside.
The foundation of the furnace is natural stone.
Meanwhile, rolled out baguettes are being laid on the baking tray.
Another dough separator. Note how clean the room is.
The rye bread is ready. They take it out and then vacuum the furnace with a special vacuum cleaner.