Admin
This topic arose from this quote:
Quote: Gasha

I don’t know where to write my question ... Why was the "Rose with cheese" bread just moved from the section Wheat bread in Other bakery products? Another "new broom"? And why is everything done again without agreement with the author of the recipe? This is bread !!! Wheat !!! And not rolls at all!

After that I began to look in more detail for the answer in what "wheat bread" is in general, how to understand it, what it is made of, how it is kneaded, and what can and should be added to the dough and how to call the resulting finished bakery product

First, a little theory of baking ...

What is bread?
Bread (Great Soviet Encyclopedia)

Bread, a food product obtained by baking a dough, loosened with yeast or sourdough, made from flour, water and salt with or without added sugar, fat, milk, etc. (see Bakery production). For the preparation of Bread, they use wheat and rye flour, less often corn, barley, etc. The word "Bread" is often called agricultural. crops (wheat, rye, barley, etc.), as well as the very grain of these crops and the flour made from it (see. Cereals).

Bakery production (Great Soviet Encyclopedia)
Bakery production, technological process of making bread products from dough. Wheat and rye flour of various types, water, baker's yeast, and table salt are the main raw materials in the chemical industry. Sugar, molasses, fats, natural or powdered milk, whey, eggs, poppy seeds, spices, etc. are used as additional raw materials.

WHEAT BREAD
It is customary to refer to wheat bread as hearth and molded bread, weight and piece bread made from wheat wallpaper and bread made from wheat flour 2.1 and the highest grade.
In accordance with the "Collection of recipes for bread and bakery products" and "Technologies of bakery production", wheat bread contains:
wheat flour
wheat flour of the 1st grade
wheat flour of the 2nd grade
Semolina (since it is a type of wheat) is my addition.
drinking water
sugar, sugar syrup (solution)
salt
yeast (dry, pressed)
maltose syrup
vegetable oil, goch oil and others
margarine, animal oil and other solid fats
powdered milk
natural milk
whey
hop
raisins and other additives

According to recipes wheat bread products are divided into:
- simple bread products - made from flour, water, salt and yeast.
- improved bread products - sugar, molasses, fats are added to the basic recipe.
- rich bread products - baked with the addition of an increased amount of sugar and fat.

Dough kneading technology:
There are two main traditional methods of making wheat dough - sponge and unpaired.
In the process of kneading from flour, water, salt, and yeast (and for a number of types of bread, sugar and fat) a dough is formed that is HOMOGENEOUS IN THE WHOLE MASS.

Dough forming technology:
- simple molded - in the usual rectangular, round shape, a bucket of a bread machine,
- shaped molded - with preliminary molding in the form of a loaf, roll, buns and subsequent laying in a shape, a bucket of a bread machine,
- hearth - round or oval
- hearth - loaves, challah (without fillings) by twisting the dough piece with a roll
Admin
And now about homemade bread ... Homemade WHEAT bread baking


Since on the site we bake WHEAT BREAD at home, then:
- we can bake bread in a bread maker, in an oven, and also combine the use of these and other kitchen appliances.
- we use wheat flour 100% bakery fine grinding, Extra flour, premium flour, 1st grade flour, 2nd grade flour and other types of wheat flour (except MIX flour with other types of flour, whole grain flour).
- we can use for the dough any ingredients (raw materials, products) that are available and at our request, in order to achieve high-quality dough and bread,
- we can use various flavors, ingredients, liquids, seeds, dried fruits, etc. in dry and wet form, and in any proportion, without disturbing the structure of the quality of the dough and finished bread,
- use various methods of kneading the dough (dough, unpaired, long dough, etc.),
- apply various methods of forming the dough: mold, hearth, flat, flat cakes, loaf, baguette, roll, etc.,
- prepare dough for wheat bread of different weights,
- but in the process of kneading from flour, liquid, salt, yeast and other ingredients you should get a dough, HOMOGENEOUS IN THE WHOLE MASS.

And we will place such WHEAT BREAD in the section "WHEAT YEAST BREAD"!

Admin
Other bakery products

If we want to use berry, cheese, vegetable and other filling in wheat dough, ground or in pieces of different sizes, large, and, moreover, so that the filling is preserved intact in its entirety, and use the molding of the dough piece, different from the mold or hearth, in the form of a pie, roll , rolls, buns - such a bread product already belongs to the category:
bread-cake round, oval, square, custard, separate stuffed buns, chunks, etc.
bread roll
challah roll
loaf roll
twirls
national bread with fillings

and other similar bread dough products ...

Such bread products can be baked both in a bread maker (curl bread with a filling, stuffed bread), and in an oven, and belong to the category Section "Other bakery products from yeast dough"

Such products can be made from any kind of flour, and mixtures thereof (MIX).
And it is necessary to give names to such bakery products with the prefix "bread-pie", "bread-roll" and so on.

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