traditional belarusian bread, one of the most popular naroch bread is not far behind borodinsky eliseevsky troitskye veronika today you have on production plus one employee. it's me, i'm glad to work hard, because i really want to try to bake delicious bread for belarusians, please, let's start kneading the dough. at this stage. the main thing is to get a homogeneous mass immediately after we proceed to molding, the process is automated, so we just add flour along with dough pieces, we move on, we saw it on molding, and a simple cupboard yes, it gets er, it melts. and then he goes to bake. that is, this person takes or not. this is not a person. it's all goes automatically. well, time or not, somewhere automatically. let's go through. let's look at pastries with a conclusion. in the preparation of the product, the heating of the bread dough occurs gradually from the outer layer to the inner temperature. the crumb reaches 95 ° and above, and the crisp is almost twice as hot, therefore, at the exit from the oven, the products are sprinkled with water, most often the bread is completely cooled, to pac