Patent ID: 7867528

Claim:
A method of producing bread comprising: mixing separate leaven containing yeast, or yeast into bread dough, fermenting the bread dough, dividing the bread dough into a plurality of dough pieces, forming the respective dough pieces, fermenting the formed dough pieces, and baking, in one or a plurality of stages, the thus formed and fermented dough pieces, wherein said baking step comprises partially baking the formed and fermented dough pieces by direct or indirect dry heating, freezing the partially baked dough, and finish-baking the partially baked dough after freezing, wherein said finish-baking is carried out using superheated steam of 180 to 250° C. for 3 to 15 minutes, wherein said leaven containing yeast is a ripe raisin leaven obtained by fermenting a mixture of a water extract of raisins and flour to ripe, wherein the ripe raisin leaven is obtained by fermenting a mixture of a water extract of raisins and flour, and further fermenting the mixture for 10 to 20 days while adding flour and water to the mixture, and wherein the fermentation after forming comprises an initial stage of fermentation which is carried out at 20 to 25° C. for 0.5 to 2 hours, an intermediate stage of low-temperature fermentation which is carried out at 2 to 10° C. for 7 to 22 hours, and a final stage of fermentation which is carried out at 20 to 25° C. for 1 to 6 hours.