From the selection of bread products that we can now buy in the store, rarely can be compared with traditional centuries-old recipes. In the course of yeast, various improvers, baking powder and other additives that they could not know about before. One can argue about the taste qualities of such products for a long time - this is a matter of taste, but its usefulness is clearly declining. The taste itself changes, its effect on the digestion process, allergic reactions appear. Moreover, the harmful effects can be ignored for a long time, and not everyone has it, it is worth noting for the sake of justice.

A separate subject of controversy is the use of yeast cultures. After all, the fermentation process can go on without them. Originally, sourdough was carried out by natural fermentation. The dough consisted of flour, water, salt, sugar and no other ingredients were allowed. Industrial appeared not so long ago. In Russia, it became widespread already in the twentieth century and therefore became widespread.

Yeast-free technology is quite complicated. Making sourdough for her takes more than one day or two. Fermentation occurs naturally and sets the pace for the entire production. It is required to observe time parameters more precisely and perform more operations.

The industry as a whole has opted for the simpler option.

What do we get

Yeast-free technology makes different. They are very different from the purchased product we are used to, they have a more pronounced taste and are a completely independent product that does not require the addition of butter and sausage. The natural taste is more sour, and the structure is porous.

Why then add yeast? They make the process convenient for bakers, but not useful for consumers. Yeast-free bread making technology more complex and time consuming. As a result, such bread is more expensive, and this needs to be explained to the audience. Manufacturers, as a rule, prefer a different, simpler way, so they simplify and speed up the manufacturing technology.

Not only tasty, but also healthy

Bread made without yeast should be present in reasonable amounts in the diet of children, nursing mothers, athletes and even those who want to lose weight.

It can even be said that it is actively welcomed by nutritionists. The very ones that are extremely negative about other bakery products. Of course, it will not replace the entire diet, but in certain proportions it does more good than harm.

Unleavened bread has a beneficial effect on metabolism, and does not cause any problems with the stomach (not everyone can eat store-bought varieties).

It should be noted that the orientation production of bread without yeast is a global trend. It is followed by developed countries heading towards a healthy lifestyle. Its percentage component in the total volume of sales is growing steadily. In parallel, a wave of protest against those types of yeast that are used in mass production is growing. There is no unambiguous opinion about them, but their benefits have not been proven for sure.

How to be?

In Russia, now it is not easy to buy such a product, devoid of yeast in the composition, you need to look for it. Not every bakery is ready to mess around with complex recipes when there are proven ones: working and fast. But you can still find it. At the same time, production is trying in every possible way to bring it closer to the traditional, the same centuries-old technology.

Those who are not lucky with a nearby production of yeast-free bread can be recommended to make it themselves. You can find many worthy recipes on the Internet, but you need to remember that a good and healthy product will take a lot of time and effort. Interest in natural bread is also shown by the growing sales of bread machines - household specialized equipment.

Making bread without yeast possibly at home. And many of those who have embarked on this path categorically do not want to return to store options.

Birth of the leaven
The sourdough is prepared once, and subsequently only used and replenished. It is a living dough that can doze in the refrigerator, or can actively rise if fed. The sourdough biomass consists of natural microorganisms (fungi, bacteria, etc.) that live on rye grains.

The point is to revive, multiply and grow these microorganisms so that they self-organize into a stable symbiotic colony. Life itself in nature is built on the principle of symbiotic colonies of micro- or macro-organisms (for example, soil, ocean, intestinal microflora). Organisms in symbiosis support and complement each other.

Sourdough is made simply from flour and water. Ratio: 2 parts flour to 3 parts water (water exactly one and a half times more). You will need a room thermometer, a digital kitchen scale, a 1.5-liter glass saucepan or jar, and a wooden spatula. In time, it will take four days, on the fifth it is already possible to bake bread.

The sourdough should be prepared exclusively and only on the basis of rye flour, because rye sourdough, in comparison with wheat and other sourdough, is the most stable, healthy and strong. Those microorganisms that live on rye grains are quite enough to organize a well-coordinated symbiotic colony.

Washing grain does not have a significant effect on microorganisms, so you don’t have to worry about it. But high-temperature drying kills most of the necessary microorganisms, so germinated grain for sourdough should be dried at a temperature not exceeding 41 ° C. Obviously, flour made industrially is not suitable for creating high-quality sourdough.

As already mentioned, the sourdough is prepared once, then it can be used continuously, postponing part of the batch for the next baking.

Cooking technology:

1. Load the measured weight of grain into the mill, grind the flour directly into the pan, fig. 13. The degree of grinding should be set to the finest fraction.
2. On the scales, measure the required amount of warm water, with a temperature not exceeding 36–37 °C. Water should be clean, filtered, not chlorinated. You can take spring water, boiled or distilled, infused with shungite and flint.
3. Pour water into the pan with flour and stir with a wooden spatula so that the flour is evenly combined with water. It will turn out a dough of the consistency of thick sour cream, rice. fourteen.
4. Cover the pot (or jar) with a lid, not airtight, cover with a cotton napkin from the light, and put in a secluded place, away from drafts and electrical appliances. The optimal temperature for feeding the starter is about 24-26 ° C, not higher. Use a thermometer to find such a place in the kitchen. Closer to the ceiling - warmer.

This procedure will need to be repeated for four days in the morning and evening:

Day 1. Morning 40 g flour, 60 g water. Evening 40 g flour, 60 g water.
Day 2. Morning 40 g flour, 60 g water. Evening 40 g flour, 60 g water.
Day 3. Morning 40 g flour, 60 g water. Evening 40 g flour, 60 g water.
Day 4. Morning 40 g flour, 60 g water. Evening 40 g flour, 60 g water.
Day 5. In the morning we already have 800 g of sourdough. 500 g will go to the first bread. We put the rest in the refrigerator until the next baking, rice. fifteen.

The sourdough should have a pleasant smell of natural kvass. If the starter has a bad smell, it means that you violated the technology in some way or used dirty dishes. If everything is done correctly, and the smell is still nauseating or chemical, then perhaps the environment in the room where the starter is made is not environmentally friendly. Either the raw material - grain - was found to be of poor quality or containing some kind of foreign impurities. In this case, you should find grain from another manufacturer and merchant.

Some recipe authors write that the smell of belching or something else for starter culture is “normal”. But this is not normal. There should not be any "disgusting smell" from the sourdough. If on the fifth day the starter smells like alcohol, acetone, vinegar, or generally moldy, you can throw it away and start over. Try not to break the technology, and you will succeed.

At the same time, excessive perfectionism is not required here. The behavior of the starter is quite stable, so that all parameters can be slightly varied. For example, it is desirable to maintain the temperature regime, but not necessarily too pedantic. Now for some practical advice.

It is better to choose electronic scales so that there is a reset function. The principle is as follows: a tare (container) is placed on the scales, a button is pressed, the scales are reset to zero, then the product is loaded into the tare, and the net weight is thus displayed on the display. It's comfortable.

To store that part of the sourdough that goes to the next baking, you need to pick up a container - made of glass, ceramics or food-grade plastic. The lid should be leaky, but not too open so that the starter does not absorb odors from the refrigerator. If the lid is plastic and closes tightly, you can make a few holes in it with a needle. Dishes for sourdough should not be washed with household chemicals. Everything is easily washed off with warm water.

The sourdough can be stored in the refrigerator, on the top shelf, where the temperature is not the lowest. Long breaks in baking bread are undesirable. The sourdough must be updated regularly. Personally, I tried to leave her for half a month, and she revived safely. It is possible that the leaven can live for three weeks, but it is better not to leave it longer than this period, otherwise it will have to be born again. Still, sourdough is a living colony of microorganisms, and you need to treat it like a living entity. If you are away for a long time, entrust someone to look after and feed at least once a week.
Flour should always be ground just before use. No need to store it - it is a perishable product. Vitamins and nutrients in the air quickly oxidize. That is why flour of industrial production cannot be considered a natural product - manufacturers will go to any tricks, just to increase the sales period.

The degree of grinding is set to the finest fraction. This is done because it is still impossible to achieve the same degree in a home electric mill as is achieved in an industrial setting. But this is not required. The quality of bread, which REAL bread should be, is determined by completely different parameters:

1. Sprouted grain.
2. Freshly ground flour.
3. Natural, natural sourdough.
4. Presence of shell and germ in flour.
5. No chemical and synthetic additives.

Flour should not be white, like starch, even if it is wheat. What it should be, it is impossible to describe. When you first make your flour, smell it, taste it, touch it, you will understand what REAL flour should be.

Bread also should not be white and fluffy. It has to be REAL, not synthetic. Real bread is also impossible to describe in words. When you try it, everything will become clear to you. It has both taste and smell - special - noble.

One question remains open: if there is no mill or dehydrator yet, and you want to bake your own bread right now, what should you do? You can try your luck, search in local stores or on the Internet for whole grain rye flour, or at least first grade flour. If you are lucky and come across a product of a conscientious and honest, and, importantly, a sane manufacturer, then both sourdough and bread, real (well, or almost), can turn out.

In any case, it is better to get everything you need to get rid of the system producers and traders, who care only about profit, but not your health, as well as from the system, which is directly interested in your ILLNESS.
100% Rye bread

To achieve the best result with the least amount of time and effort, it is advisable to use a bread maker. Of course, you can get by with a conventional oven, but with a bread machine it’s easier. This is the case when the products of the system are used to bypass the system itself.

The bread machine works simply: all the ingredients are loaded into it, the baking program (recipe) is selected, the button is pressed, and then it does everything by itself - kneads the dough, heats it up so that it rises, and then bakes.

All programs are hardwired and designed exclusively for yeast. Don't be fooled if you see a bread maker with "natural" programs such as "yeast free", "gluten free", "whole grain". At best, this means that the recipe does not use yeast, but a chemical baking powder. The system is hypocritical.

For our purposes, only two programs are required: "Yeast Dough" and "Baking". In fact, we will deceive the system, we will not use yeast, and we will ignore the flashed programs. The main thing is that in the “Yeast Dough” mode, the bread machine should be able to knead the dough and warm it up a little so that it fits. And you also need a timer to set the time in the "Baking" mode.

It is not necessary to choose a multifunctional and expensive bread machine. These two programs are all that is required for our real bread. The presence of additional options and programs, such as a dispenser, delayed start, pie, jam, cake - at your discretion, if you need it.

A bread maker should be chosen with a power of at least 800 W, otherwise it will not cope with heavy rye dough. The working container (bucket) should be with two mixers and of such a shape that a “brick” is obtained. The weight of the baked bread is at least 1 kg. For convenience, another window will not hurt so that you can observe the process.
Another essential point: the design of the bread machine should allow you to open the lid during operation. If the display and buttons are located on the body, and not on the cover, then most likely this is possible.

Recipe for 100% rye bread:
500 g rye sourdough
400 g rye flour
200 g water
3 tbsp flax seed
1 tsp cumin seeds
14 g salt

The process begins with the awakening of the leaven left in the refrigerator. At the very first baking, the sourdough is already ready for us, so we skip the first 7 points.

Cooking technology:

1. Remove the sourdough from the refrigerator and put it in a warm place for an hour so that it wakes up. The optimum temperature for sourdough is 24–26 °C.
2. After an hour, measure out 220 g of rye, load it into a mill and grind the flour into the same container in which the leaven was born, for example, into a saucepan. Obviously, what is the weight of the grain, the same weight and flour will be.
3. Measure out 330 g of warm water, temperature 36-37 ° C, and pour into a pan with flour. For example, put a glass on a digital scale, reset the readings, pour cold water, and then add a little hot water from the kettle, so that exactly 330 is obtained.
4. Stir with a wooden spatula so that the flour is evenly combined with water. The ratio of water and flour for sourdough is 3/2. For the test, the ratio is already different. Why such figures - 330/220? Because we need to get 500 g of sourdough, and at the same time take into account that the dough partially remains on the dishes, so we need to take it with a margin so that the amount of sourdough does not decrease each time, but would rather increase. Might come in handy for pancakes.
5. Load the awakened sourdough into the pan and stir again with a spatula, now not so hard so as not to particularly disturb the living entity - a colony of microorganisms.
6. Cover the pan with a lid, not airtight, cover with a cotton napkin from the light and put in a secluded place, away from drafts and electrical appliances, as was done before. If you are going to bake bread in the morning, this procedure should be done in the evening. And vice versa, if the bread is baked in the evening, the sourdough is put in the morning.
7. The meaning of this whole procedure is that we take a part of the sourdough left over from the last time, wake it up, feed it, as a result of which the colony of microorganisms grows, develops vigorous activity (good party!), The sourdough rises, then falls, slightly bubbles, and after 10-12 hours reaches the desired condition, when she is moderately hungry and active, fig. 16.
8 . An hour before making bread, soak three tablespoons of flax seeds in water at room temperature or warm, rice. 17. Flax seeds quickly swell and become softer. Soaking is also required because at this time the seeds wake up and neutralize their "preservatives" - inhibitors.
9 . After an hour (or maybe half an hour), throw the flax into a sieve so that the water is glass, rice. eighteen.
10 . Measure out 400 g of rye, load it into a grinder and grind it into a large food grade plastic container with a tight lid. Measure out 14 g of salt (fine, preferably sea) and a teaspoon of cumin seeds, pour them into flour, rice. 19, close the container with a lid and swirl slightly to mix everything.
11 . Measure out 200 g of warm water, preferably around 40 °C. Remove the form (bucket) from the bread machine, pour water into it, put 500 g of sourdough and flax, rice. 20. The principle is this: liquid ingredients are loaded into the mold first, then thick, then dry. To conveniently measure exactly 500, you can set the form on the scales, reset the readings and unload the starter there directly from the pan, up to the desired weight.
12 . Unload the rest of the starter from the pan into a specially designated container and put it in the refrigerator. This will be the backlog for the next baking. It is better to maintain the value of this backlog at about 200–300 g. When an excess accumulates, you can use it for other purposes, for example, kvass or pancakes.
13. Pour the flour from the container into the mold, fig. 21. The preparatory phase is over. Now it's up to the bakery.
14 . Insert mold into bread machine. Start the program "Yeast dough". First there is a batch, 25 minutes, with possible stops. During this period, the lid can be opened. You will see that rye dough, unlike wheat dough, is not mixed, but pounded on the spot, since rye dough does not have those gluten fibers that are in wheat dough, fig. 22. Therefore, it is necessary from time to time to help with a wooden spatula, directing the dough from the walls to the middle. It is not necessary to do this all the time - mainly at the beginning and at the end of the batch.
15 . When the kneading is over, the stove switches to low heat mode. The lid should be closed, and the stove should be covered with something on top for insulation, such as a folded terry towel. The temperature inside should be around 37°C. You can test this by placing a thermometer on the dough to see if your oven is actually heating. (If there is no heating, you will have to pull out the form and put it in a warm place, for example, over the back wall of the refrigerator or over the radiator.) This will take about another hour.
16. When the program is finished, the bread maker beeps. You will need this signal to count the next period. Yeast dough is suitable for an hour. The sourdough test takes twice as long. That is why standard programs for sourdough dough are not suitable. So we don’t remove the towel from the stove, we don’t do anything, we wait another hour or an hour and a half.
17 . So, it took 2–2.5 hours to rise after kneading. The dough should almost double in size. 23. Now we start the “Baking” program, having previously set the “Medium Roast Crust” option (if any), as well as the time on the timer. Baking time depends on the weight of the loaf and should be indicated in the instructions. The weight according to our recipe is a little more than a kilogram. The average baking time for such a weight can be about 1 hour 10 minutes.
18. Finally, the oven beeps, the bread is ready. You can pull out the form, but not with your bare hands, but with potholders. Let it cool for 10 minutes (no more, otherwise the bread will sweat), lay a linen or cotton towel on the table and shake the bread out of the mold, fig. 24.
19 . Wrap the bread in a towel and place it "upside down" on a wire rack or wicker rack to let the bottom breathe and prevent sweat. So you need to let the bread cool.

It may seem that all this is very difficult and long, but this is only at first. When you master the technology in practice, then make sure that the eyes are afraid, and the hands are doing, and that everything is really elementary, and the time of your actual participation takes a few minutes.

The whole process comes down to weighing, pouring and transferring raw materials from one container to another. Moreover, by performing all these manipulations, especially with living substance, you tune in to the frequency of vibrations of living Nature. At this moment, your "usb ports" are released - you are disconnected from the matrix, which means you begin to think freely and SEE the real state of things.

Other options
You will be convinced that even the very first bread made using this technology has an exquisite taste. And the older the sourdough, the tastier the bread will be. In some countries, in some bakeries, where they know how to appreciate and preserve traditions, there are sourdoughs that are several hundred years old. But you won’t buy bread like you get at home anywhere, because even in bakeries working according to old recipes, germinated grain is not used. This is the oldest and long forgotten technology.

Of course, the same technology can be implemented in industrial conditions. There are no particular difficulties here. But the general race for profit zombifies people - they cease to understand and see what they are doing and why. Do you think the technologist at the bakery is aware of what surrogate ingredients he is dealing with and what kind of surrogate product is the output? Nothing happened. His consciousness once and for all jammed into one point: "so it is necessary." How exactly it is necessary is determined not by his consciousness, but by the system, the matrix.

The Matrix distributes programs that are equal to bread makers and people. Both surrogate producers and their consumers cease to understand and see what they eat and where they go. More precisely, they do not go, but they are led. In the system - you become a cyborg - you eat synthetics, you eat synthetics - you become a cyborg. However, it might suit some people. Well, God bless you.

So, you got acquainted with the unique technology of pure rye bread. Why bake rye bread? Because for the body it is in all respects more useful, easier, more pleasant. However, wheat-rye bread is also very good if the wheat is germinated. Here is his recipe.

Wheat-rye bread
500 g rye sourdough
400 g wheat flour
150 g water
3 tbsp flax seed
1 tsp cumin seeds
14 g salt

As you can see, less water is taken here, because wheat is less hygroscopic. Rye absorbs more water. Everything else is done in the same way. The only nice feature is that the bread machine copes with the wheat-rye dough itself, there is practically no need to help with a spatula (except perhaps a little).

This feature is also one of the reasons why 100% rye bread is not produced industrially. (Other reasons are wheat bread is white, soft, airy, but these are dubious benefits.) Rye dough is more difficult to knead. Although, of course, this problem is not a problem, everything is being solved. But this question does not bother us, especially since we have hands and a few minutes of free time.
I don’t know how you like it better, but personally it’s more convenient for me to knead the rye dough by hand, without the help of a bread machine. To some extent, doing it yourself is easier and more convenient than helping the mixer. Try the manual way. Here are the amendments to the technology (see pp. 288–292) starting with item 9:
9. Take the mold out of the bread machine. Start the program "Yeast dough". The stove will “knead the dough” for as long as it should be according to the program, but idle. During this time, you can knead the dough by hand.
10. Throw the flax into a sieve and then prepare all the other ingredients.
11. Pour the flour from the container, mixed with cumin and salt, into an enameled bowl. Make an indentation (crater) in the flour. Unload flax, sourdough and water there. (As in the form of a stove, only in reverse order.)
12. Mix all the ingredients until a uniform consistency, fig. 26. It is convenient to do this with a wooden spatula, making turning movements from the edge to the middle and at the same time turning the bowl with the other hand. Rye dough, unlike wheat, does not require complex manipulations (kneading, resting, kneading again, proofing, etc.). Rye protein is water soluble, so the dough only needs to be mixed well for 5-7 minutes.
13. Put the dough into the form, having previously pulled out the mixer blades from it, fig. 27. It is not necessary to level the dough strongly, it will spread and settle by itself.
14. As soon as the bread maker finishes stirring and starts heating, carefully insert the mold into it, using oven mitts, to further protect yourself from accidental voltage that can penetrate through the heating elements, especially if there is no ground in the network. Further - everything is the same, starting from point 15.

Instead of flax, you can try to soak sunflower or pumpkin seeds, pistachios in the same way. Only the soaking time for them is a few hours. Instead of cumin, you can put coriander seeds, perhaps you will like this taste more. Or not use seasoning at all, although it is more interesting with it, of course.
Instead of wheat, spelled (spelt) can be used with the same success. The advantage of spelt is that it is usually grown without the use of chemicals and is superior in protein to wheat. Everything else is a matter of taste.
Finally, consider another option - baking in the oven. To do this, you will need one or two non-stick pans and a frying pan that can be put in the oven (without plastic parts).

Oven technology:

1. Knead the dough by hand as described above.
2. Lay out in forms, fig. 28. It is better to bake rye dough in molds, because it spreads on a baking sheet.
3. Put the molds in the warmest place in the kitchen and cover with a linen or cotton towel. Proofing time - 2-3 hours. The dough should almost double in size, fig. 29.
4. Once the dough has risen, preheat the oven to 240°C. At the same time, pour water into the pan, bring to a boil over heat, put on the floor of the oven. This is required so that the bread does not dry out.
5. When the oven is preheated, put the molds with the dough on the top shelf.
6. After 15 minutes, lower the temperature to 200 °C. Bake another 35 minutes. Or another 40-50 minutes if all the bread is in one form. The time can be controlled with a timer.
7. Bread is ready, rice. thirty.

Someone may like the oven more than the bread machine, it's a matter of taste. Both options have their own merits. The bread machine has the advantage that it itself maintains the required temperature during proofing and baking.

Finally, a few practical tips:
- You can eat hot bread, but it is better to let it ripen. The bread continues to ripen for several hours, adding in quality and richness of taste.
– Bread is better preserved in a food-grade plastic bag, such as plastic. Only cooled bread can be placed in the bag.
- If the top of the bread sagged, then you should slightly reduce the amount of water in the recipe. The proportion of water can vary greatly depending on the moisture content of the grain and other ingredients such as soaked seeds.
- Do not greatly underestimate the proportion of water in the dough. Rye bread should be “rawish” in its consistency, this does not spoil it at all. Dry bread is less tasty.
– If the dough does not have enough time to rise, you should increase the proofing time by half an hour or an hour. Or it indicates that the proofing temperature is low. Or the sourdough is weak for some reason. Read the technology carefully.
- It makes no sense to allocate more than three hours for proofing. The dough may first rise and then fall. You should not wait until the critical point, when it starts to subside. During baking, the bread also settles a little, this is normal.
– A new bread maker may give off an unpleasant odor for the first 2-3 bakings. Then the smell will go away.
– Basic safety regulations. It is advisable not to touch the metal parts of the bread machine with bare hands and metal objects. Use a wooden spatula and oven mitts or oven mitts. Shoes with rubber soles must be worn on the feet. There is nothing to be afraid of, but weak voltage can sometimes break through, especially if there is no ground in the network.
- If the dough is kneaded in a bread machine, you will have to put up with such inconvenience as the presence of blades from the mixer in the bread. You need to get them right away or cut the bread carefully.
“Bread making should not be done in a bad mood. Bad emotions have a negative impact on the quality of bread.
– Real bread is an independent and self-sufficient food. But in small quantities, it is compatible with many dishes. It goes well with vegetables, herbs. A special delicacy is a crust of bread, spread with a dessert spoon of cedar or pumpkin oil, with garlic and cayenne pepper to taste.
* * *
Now you know everything you need to know. It remains to be added that real bread in your home is not just an everyday dish - it is a philosophy, a lifestyle, freedom. Freedom from the conditions and limits that the system imposes on you. And what is obvious is your health and clear consciousness. A healthy body will make your life complete, and a clear mind will allow you to create your own world. Real homemade bread is your green oasis in a technogenic environment. Your new hope. Your new Arkaim. But not the only one and not the last. Sometimes the past lies ahead.

Bread is an everyday commodity, and delicious bread is also a great pleasure.
To organize a business for baking homemade bread, you will need knowledge and skills in the proper preparation of bread, as well as premises, equipment, consumables and raw materials.

If we talk about the premises, then we can assume that it is unlikely that in an ordinary apartment you will be able to create a bread baking workshop. So this business idea is suitable for residents of rural areas, preferably those living in the vicinity of the city. The price of bread, among other things, is formed from the cost of delivery, therefore, in order for the price to be attractive to the consumer, accommodation is required not far from the city.

On the territory of your private house, you can easily place a small workshop for baking homemade bread. From the equipment you will need a bread machine, refrigeration equipment for storing dough, as well as a kitchen workplace with the necessary utensils.
Consumables include firewood, if your bread machine is wood-burning, not electric. If your bread will have packaging, then these are packaging materials. Also here you can include baking sheets, mixers and other small things.

The raw materials for baking homemade bread include components for production, these are flour, yeast, milk, butter, water, salt, sugar, flavorings, etc.

Hardworking can be distinguished from personal qualities, this is probably the main thing that is important for you to have, because only a hardworking person can get up, as they say: “not light is not dawn”, in order to bake bread.

There is a small paradox in this business: “You can have nothing, but at the same time be head and shoulders above your competitors.” How so? It’s very simple in baking bread, you may not have either expensive equipment or a comfortable room, the main thing is the final product, if you bake delicious bread, then a kilometer line can line up for you. And just the opposite, you can invest a lot of money in this competitive production and never see a profit. Therefore, to start your business of baking delicious homemade bread, you should learn how to cook that very delicious bread.

The baking of bread and the proper conduct of the bread business should be learned from the French, they became famous all over the world once they prepared a delicious “baguette” and to this day many knowledgeable tourists line up early in the morning to try the famous French baguette.

In France, there lives one fairly young, black man, who, according to him, is a hereditary baker, so this man cooks the most delicious baguette known throughout Europe and people line up in his shop since the night. In the meantime, at about 24.00, he kneads the dough, goes to bed, gets up at 4.00 (industriousness), while looking with one “peephole” at the street where the line to his bakery is already beginning to gather, and then joyfully goes to bake his famous baguette. At the same time, the main components of his recipe are no different from competitors - this is flour, salt, water. All the secrets lie in the order of mixing the ingredients, in the time of the “fermentation” of the dough and, of course, in the philosophy of the baker himself. This Frenchman believes that his positive mood and love for others play a huge role in the taste of his homemade bread.

Read also:

"Do you have unleavened bread?" This question is increasingly being asked at the bakery counter as yet another type of food intolerance that is very "fashionable" today, real or imagined, around which there is a heated debate in our society. The alleged intolerance to "baker's yeast" is the prerequisite for this question, which 20 or 40 years ago no one even asked in connection with the purchase of "daily bread".

Whether this question is fair or not, however, what can you offer to a buyer who wants to buy yeast-free bread?

Bread made from sourdough dough without baker's yeast contains sourdough yeast.

Bread made with baking powder does not contain yeast. But even such bread is unlikely to satisfy the needs of the buyer because of its low taste.

Bread made from sourdough dough with baker's yeast contains baker's yeast and sourdough yeast.

Bread made with baker's enzyme contains honey yeast.

And it doesn’t matter if this assumption was formed from their own experience, based on media sources or the opinions of acquaintances, or it’s just a suspicion: buyers who come for bread with an unconfirmed assumption that baker’s yeast can harm their health will be grateful to hear in response understanding and competent advice! And, of course, it is important that they get the “necessary” bread at the same time. The ability to satisfy customer needs is the highest commandment, after all, when it comes to quality.

Since opinions about the “intolerance” of pressed yeast vary greatly and have no scientific basis, we will not touch on this aspect. But one important topic requires clear clarification and refutation: when doctors advise their patients to stop eating yeast, the problem of the intestinal fungus "Candida albicans" is indicated.

This fungus is constantly in the intestines of the average majority of the healthy population as a harmless microorganism. With a certain disease, the doctor recommends to abandon the use of alcoholic beverages and fermentable carbohydrates. Since bread contains little to no sugar and, on the contrary, contains long-chain carbohydrates and dietary fiber, as a healthy whole grain bread, it can be a valuable healthy food item as part of an antifungal diet. Therefore, the rejection of the use of all food products containing yeast and, in particular, from bread, is actually illogical. Saccharomyces yeast (traditional baker's yeast) is used as a baking powder for bread, which has nothing to do with the intestinal fungus Candida albicans, so any relationship between them is excluded. In addition, yeast is killed at high temperatures during baking.

Let's consider the cases when you can do without baker's yeast for making bread: Baking bread with a classic three-stage sourdough or a method of making sourdough with a high gas-forming ability:

• Baking bread according to the principle "honey + salt";
• Baking bread with a special Sekowa enzyme;
• Baking bread with natural baker's enzyme.

When baking bread with the classic three-stage sourdough, the process of yeast propagation requires special attention (optimal fermentation conditions are required). In order for the structure of the dough to get sufficient loosening only due to the leaven, it should be added in sufficient quantities.

​Due to the taste of the bread, this method can only be used to make bread with a high proportion of rye flour. The preparation of small-piece wheat products, as well as wheat and wheat-rye bread with a predominance of wheat flour without baker's yeast, on the contrary, excludes its use.

Sekowa Bakery Enzyme
​After the finished enzyme is removed, a fraction is separated from it, Sekowa granulate is added and a three-stage enzyme is administered. Ratio: per 1 kg flour 3 g Sekowa enzyme 10 g initial enzyme

The "honey plus salt" principle has its roots in the philosophy of the anthroposophist Rudolf Steiner, the founder of the Waldorf Schools. Paul Burckhardt, a Stuttgart baker, was commissioned by Rudolf Steiner to create a special bread recipe, the volume of which is increased by honey and salt. This led then, around 1920, to the development of bread, which consisted only of wholemeal flour, water, flower honey, salt, and a small amount of vegetable oil. For the preparation of such bread, only spontaneous fermentation is used. At the same time, salt slows down the activity of honey. In the fifties of the last century, Hugo Erbe, a baker from Ulm, took up the topic of baking bread from Sekowa baking enzyme and tried to get a product based on spontaneous fermentation that was versatile in cooking. For his recipe, he took honey, raw grains and pea flour and obtained from this mixture an enzyme, which today is offered in the form of dry granules under the name “special enzyme according to the Hugo Erbe recipe” by Sekowa and is used by many bakeries. There are also variations of this recipe based on wheat, as well as gluten-free with corn, which is also used to make spelled bread.

Thomas and Monica Lepold, graduate engineers in baking technology, began to revive the original way of making bread using the honey + salt principle a few years ago. Since then, they have been producing bread from natural baker's enzyme, obtained according to their own recipe, in their own bio-bakery in Oberursel. This natural baking enzyme is marketed by Bocker. According to Steiner, a natural baking enzyme consists only of whole wheat or spelled flour, water, flower honey, sea salt and a small amount of olive oil. Pea flour is not included in this composition.

Definition of the concept: "enzyme"

In the relevant lexicon, the concept of "enzyme" has the following synonyms: "splitting agent", "enzyme", "fermentation agent", "fermenter", "yeast". The term "fermentation" is often described by terms such as "decomposition", "splitting" or "fermentation". Fermentation is associated with biochemical changes caused by bacteria, enzymes and yeasts as a result of enzymatic metabolic processes of organic compounds.

Sourdough dough or fermented dough?

In effect, enzymes and enzymes break down the components of flour, starch, into smaller structural components such as disaccharides (malt sugar, maltose) and monosaccharides (grape sugar, glucose). As a result of the metabolism of microorganisms, the action of lactic acid bacteria and yeast, lactic and acetic acids are formed, as well as fermentation gas (carbon dioxide and alcohol). Fermented pre-dough can be labeled as enzymatic, fermented or sourdough (due to acid formation).

In the history of bread making, the designation "sourdough" is undoubtedly preferred. Therefore, the second name for sourdough bread may be "enzyme bread". Whether this is indeed the case should be clarified by food law, as for many years bakers using a special starter (baker's enzyme) for their "enzyme dough" have labeled the final product "enzyme bread". Producers of this type of bread are more common in the group of bio-bakery.

What is the difference between sourdough starter and baker's enzyme?

Historically, sourdough has been used both in Europe and Asia for preservation (souring) and giving a loose structure to bread (in the absence of yeast). And today, in many bakeries, the classic three-stage method of preparing sourdough is still found. This method of removing the starter allows you to completely abandon the addition of baker's yeast in the production of rye bread, when the proportion of starter introduced into the dough is quite high. For the preparation of wheat, wheat-rye and rye-wheat bread, it is almost impossible to do without baker's yeast, since the share of the introduced sourdough is usually too low for these types of bread.

If, for their preparation, the proportion of sourdough is increased only in order to exclude baker's yeast, then the taste of bread becomes sour and not typical for this baking segment. In particular, this is characteristic of a single-stage sourdough cycle, when, in order to rationalize the process, yeast multiplication is purposefully abandoned during the sourdough cycle. The yeast, necessary for the porosity of the crumb, contained in the flour, is supported by the activity of the baker's yeast.

Sourdough Starter and Baker's Enzyme Starter

The sourdough starters offered on the market contain both heterofermentative, homofermentative lactic acid bacteria and yeast. The proportion of yeast in sourdough starter is much lower than in baker's enzyme. While the proportion of acid-forming bacteria is much higher here. As a result, it is logical to assume that sourdough dough has more acidity and less gas formation due to a lack of yeast.

This explains the fact that when using a single-stage sourdough (for taste reasons), as a rule, the flour acquires less acidity or ferments less than when processing the dough with a baker's enzyme. When baking spelled bread from wholemeal flour, which is prepared from spelled sourdough dough, no more than 20% of spelled is fermented.

When using an enzyme dough prepared with a baker's enzyme, as a rule, 40% of spelled is fermented, which has a positive effect on keeping the bread fresh. While fermented dough does not require the addition of baker's yeast, baker's yeast is often added to sourdough bread dough.

Making fermented bread

Spelled or wheat bread with a special baker's enzyme.

Fermented bread has a mild taste and pleasant aroma. It is stored for a long time, and many buyers give it their preference. To make fermented bread, a starter is required, which can be purchased from the following manufacturers: www.sekowa.de, www.backnatur.de. The decision on which starter to use is up to the baker. One is more satisfied with this type of enzyme, the other is content with a different initial mixture. After all, it is a "matter of philosophy". Then the enzyme dough is removed from the starter. The production of acid depends on the mineral content of the flour (it does not matter what kind of cereal forms the base mixture). From light varieties of flour, a soft enzymatic dough is obtained, from dark varieties or wholemeal flour, as a result of the active action of enzymes, a greater amount of acid is formed, which is quite desirable in the manufacture of rye or rye-wheat bread.

Since this method is aimed at the formation of yeast, and not acid, the input mass for the main test depends on the "activity" of the enzyme test. On average, it should be assumed that the share of flour according to the recipe introduced through the enzyme will be about 40% of the total volume of flour according to the recipe (thus, out of 10 kg of grain milling products, 4 kg are introduced into the enzyme). The method of preparing the dough regulates this amount. Similar to the three-stage sourdough cycle, the multi-stage process allows for greater activity in the enzyme dough.

Using the example of making bread with a baker's enzyme according to the principle of Hugo Erbe and a special method for preparing the dough, the following describes how to prepare the enzyme and then the bread itself.

First stage consists of breeding:

• 2.0 kg spelled flour (varietal or wholemeal)
• 0.125 kg Sekowa baking enzyme
• 2,500 kg of water
• 4.625 kg first stage.

• 4.625 kg of the first stage;
• 2.000 kg spelled flour (varietal or wholemeal);
• 0.125 kg of Sekowa baking enzyme;
• 2.000 kg of water;
• 8,750 kg second stage.

At this stage, all the ingredients are also mixed, the dough temperature is 28-30 ° C and can be somewhat lower, since the mixture is left for only four hours at room temperature.
The main enzyme can now be used to start the enzyme test. At this stage, it is advisable to fix the dough (introduce the amount of flour to a very dense stiff dough), since later it can be stored for up to four weeks as the starting enzyme for the enzyme dough. This method is somewhat similar to the previously used German “Krumelsauer” * (“Krumelsauer” - a type of sourdough storage), since in the absence of liquid, the stability of the preliminary dough is maintained.

Finished Enzyme:

• 8,750 kg second stage;
• 2,000 kg spelled flour (varietal or wholemeal);
• 10,750 kg finished enzyme.

The finished sourdough is ground with flour to dry crumbs, laid out in a linen bag and hung in a cool, ventilated room. Now the starter obtained at this stage can be stored in a cool place for up to four weeks and used as a starter for an enzyme test.

Enzyme dough

​Similar to the one-step sourdough preparation method developed by the German Bakery Academy (Weinheim), you can prepare a pre-dough for bread with a 10% ready-made enzyme content. Enzyme dough will be ready in 16-18 hours for processing into the main dough. The addition of baker's yeast in this case is not required.

In the recipe for preparing the dough on the enzyme, it should be taken into account that 40% of the flour in the enzyme accounts for 10 kg of grain flour products:

• 4,000 kg of flour (wheat, rye, spelled as a varietal or wholemeal);
• 0.400 kg of finished enzyme;
• 4,500 kg of water (TA 210);
• 8,900 kg of enzyme.

Enzyme dough

The manufacturing process for enzyme dough can be flexible and depends on the needs of the manufacturer. It is only important to observe 40% of the share of grain milling products in the enzyme. The temperature of the enzyme test should be 28 ° C - 30 ° C, it takes 50-60 minutes to rest.

After cutting the bread dough, you need to put it on the final proofing for 50-60 minutes.

So, it is quite possible to make bread without baker's yeast at the request of the buyer.

And it's really not difficult.

post material - a story about a master class on sourdough bread baking at BIOBROT, it took place on October 23, 2016, its target audience was professional bakers, business organizers in this area and those interested in these issues.

Bakery address: Moscow region, Kotelniki, st. Parkovaya d.67a (next to the shopping center BELAYA DACHA).

I must say right away that the decision to attend the seminar of the former owners of the Kolkhoz sourdough bread bakery has matured for me a long time ago, there was simply no right moment. I've always wondered if it's possible to bake bread with homemade quality but on an industrial basis without the addition of yeast and improvers.

My story of acquaintance with the Kornyshev family (owners of Kolkhoz) began like this. About a year ago, my child had a period of frequent colds, and I had chronic lack of sleep, baking sourdough bread (as I did before) in this mode at home did not work at all, and the quality of supposedly "sourdough bread" from chain stores didn't suit me very much.

Then I found a site on the Internet "Kolkhoz" for baking sourdough bread and ordered whole grain rye sourdough bread from them. I was pleasantly surprised by its quality, the bread was almost like my homemade bread. And, now, a year later, I came to the Kornyshevs for a seminar, only by that time they had already sold their bakery and became junior partners, and the new owners now bake far from the entire assortment using sourdough. But first things first.

Anton Kornyshov:

Natalia and Anton (that's the name of our heroes, they are husband and wife) have gone from baking sourdough bread in their home oven to baking bread in their bakery in the town of Solnechnogorsk near Moscow.

Photo of Natalia and Anton, the times when they worked at the "Kolkhoz":

They started the creation of their enterprise "from scratch" exclusively on their own investments, which eventually became the main problem of further development. Their small production could bake from 100 to 300 loaves a day, they established sales via the Internet, and a retail outlet was also opened at the bakery. The bakery took an active part in various food festivals and fairs, which provided it with good advertising and an additional distribution channel.

The bakery brought in a very stable income, but at some point, or rather after four years, the owners realized that they were very tired. It was then that they sold the production and entered the Biobrot company as junior partners. At the moment, they act as technologists and consultants who simultaneously conduct master classes and help interested entrepreneurs open new businesses in this area. And their brainchild, well, it continued to exist, but Anton and Natalya are no longer responsible for the quality of bread in the "new Kolkhoz".

Here are the main points that I noted for myself that were characteristic of their way of doing business in the bakery:

1. The bakery, as already mentioned, developed at its own expense, which was not much. For example: the monetary "airbag" was 100 thousand rubles.

2. The bakery was in a rented building.

3. The most inexpensive equipment available on the market was purchased, it was acquired in stages as funds from the bread trade came in.

4. The equipment was not formally serviced, and since it was mostly inexpensive, it often broke down, creating many problems during the production cycle, resulting in downtime, the need to allocate additional funds for repairs and missed delivery dates.

5. Citizens of the Russian Federation from the Moscow region worked in the production, the average salary of a baker was 35 thousand rubles, 4-6 people worked in the production.

6. The guys-owners solved all the problems of the bakery themselves, only accounting was transferred to outsourcing (that is, to third parties), all other functions, except for directly baking bread, were performed independently. That is, for clarity, I will say that they took orders, were responsible for the development of the website on the Internet, monitored social networks, fine-tuned bread recipes and the product line, were responsible for sales and transportation.
No wonder that after 4 years of such intense activity, fatigue has accumulated.

Everyone, after reading this short synopsis, will think of something different, but it seems to me that after 4 years the guys just hit a certain ceiling. To move on, investments were needed to purchase new equipment and rent more spacious premises, but the Kornyshevs were not ready to take loans. For what reason - now it is difficult to say. Perhaps the accumulated fatigue did not make it possible to consider the prospect behind the debt yoke, and finding sponsors simply did not have enough mental strength.

Who are the people who are interested in the craft bakery business model today (that is, who attended the master class)?

I will briefly describe the participants of the seminar.

Ruzhena, a restaurateur from Yekaterinburg, who recently closed her restaurant business due to the crisis, plans to open a bakery, has a room for rent, and is interested in sourdough bread. A woman with extensive experience in the restaurant business and a strong character.
Speaking about sourdough bread, Ruzhena notes that the business model is "a loaf for 400-500 rubles." (which is now in the assortment of the Moscow supermarket chain Azbuka Vkusa) is definitely not viable in Yekaterinburg, the market is simply not ready for it.
Her husband, Igor, works in a publishing house, but plans to change his occupation to the production of bread.

Svetlana is a mother of two children, they are allergic to yeast, she plans to open a bakery in the Moscow region, she owns a building and a small oven for baking bread.

Alexey is the owner of the "Honest Bread" company in Rostov (the most experienced owner of his own bread business from all the participants in the master class). Alexey's enterprise is a supplier of sourdough bread to all major chains in its region, including Auchan. But his production of this type of bread is not so profitable as to speak of it as a full-fledged business, so he produces sourdough bread as a small part of his assortment. Aleksey notes a high proportion of variable and fixed costs, which literally eat up the trade margin for this category of bread products - sourdough bread.

Aliya is a mysterious girl from Kazan who dreams of opening her own bakery and baking croissants.

Well, I, Nastya, am a freelance blogger, the main place of work is the publishing business.

It was supposed that the seminar will be divided into 2 parts - theoretical and practical. But "in the course of the play" everything got a little mixed up. Natalia told about the bakery: types of ovens and how and where they can be purchased, about other necessary equipment, for example, dough mixers.
About sanitary norms, requirements to the premises, legal aspects, peculiarities of hiring personnel. And the rest - communication was a free conversation, during which everyone shared their experience and could ask any questions.

Anton, in turn, demonstrated the baking process and shared his baking secrets. As I understand it, the guys at Kolkhoz did not have proofers, and this created great difficulties both in summer, when the bread fermented too quickly, and also in winter and autumn, when it was cold in the room and the fermentation process could take a very long time.
Much was tied in their work precisely to the so-called and difficult to formulate "feeling of the dough", and not to the formal signs of its readiness for baking, such as: proofing time, increase in volume, etc. Anton said that it was constantly necessary to adapt to the jumps temperature: when it decreases, regulate the amount of water and flour introduced, that is, the proportions in the bread recipe constantly changed depending on external conditions. Of course, with such an arrangement of production, it was out of the question to go on vacation for a month and properly relax physically and psychologically.

The time spent by all participants of the seminar in the bakery flew by quickly, in 8 hours we managed to bake a loaf of whole grain rye, hearth wheat bread for each (which we took with us) and become good friends.
I was going home, a taxi was waiting for me on the street. The driver in broken Russian asked what kind of bread they bake "in this store." I explained that they bake sourdough bread here and you can buy sourdough. He immediately remembered that his grandmother did not use yeast when baking bread in Ossetia, but baked national cakes on sour dough. "Tomorrow I will send my wife here, let her buy this leaven," he summed up. In general, "healthy" bread is not just for hipsters.

3.
Anton talks about sourdough:

4.
Anton sets aside part of the starter for the future batch:

5.
In the bowl of the dough mixer, the dough components are placed by weight:

6.
Dezha dough mixer (removable), designed for 8 kg of dough:

7.
Spiral kneader:

8.
Anton measures the water for kneading:

9.
Dough mixer with bowl in the closed state with the lid down. More powerful models come with a roll-out bowl mechanism:

10.
Molds for baking whole grain rye, professional made of aluminum alloy L12, connected in blocks of 5 pcs.:

11.
Spray for lubrication of molds made in Germany (I personally had questions about its composition: vegetable oils in the composition, most likely, this is industrial palm oil):

Previously, here, according to the text, there were bread recipes that were baked at the master class. Natalya and Anton asked to remove the data on recipes from the text after reading the article, since the recipes are their intellectual property.
They allowed us to write them down only as a recommendation, not with exact data, but with percentages. When I change the text of the recipe, I will post it (irina_co).

13.
Molds with rye dough laid out and measured at 530 gr, on the right is a plastic box with sourdough from the refrigerator:

14.
Molding with a flexible silicone spatula directly in the molds:

15.
Substrate for molds for proofing (German production). It is a mesh on a polyethylene base, placed under the forms with dough during the rise of the bread, so that the bottom of the forms does not cool:

16.
Roll-out trays for storing German-made flour (very convenient and save space in the bakery), there are bags of flour on them:

17.
Furnace (Germany), manufacturer Haussler:

18.
Ready rye loaves were sprinkled with rye bran before baking:

19.
Rye bread is cooling down:

20.
Baskets for proofing wheat bread - German rattan, when the ripples worked at their "Kolkhoz" - they also had rattan, but Chinese, they sewed burlap on their own. Anton cuts wheat bread before planting in the oven:

21.
Hearth wheat loaves are put in the oven and taken out with a wooden shovel:

22.
In the background is a wood-fired oven from the same manufacturer for baking some exclusive breads:

23.
Hearth wheat bread is cooled and fermented on wooden slatted racks, if it is planned to be shipped to another point of sale - after cooling and fermentation, it will be put in large plastic boxes with holes for ventilation and placed in a cold unheated room on the shelves, but with a positive temperature, storage before shipping:

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