Changes in the physical and the sensorial properties of wheat bread caused by interruption and slowing of the fermentation of yeast-based leaven

•Bread making method with the interruption and slowing leaven fermentation was proposed.•Changes in the physical and sensorial properties of wheat bread were evaluated.•The proposed method can be used to achieve a shortening of the process of baking.•This two-phase method can be applied in the production of organic bread.

Here we propose an original study on the effect of an interruption and slowing of the fermentation of yeast-based leaven on the physical properties of bread.Bread loaves were made using the straight-dough method, the two-phase method and a method incorporating the interruption and slowing of the fermentation of yeast-based leaven. During the process of making dough, modifications of the method were made by both changing the yield of the leaven (180 and 210%) and the duration of the fermentation of the leaven (from 1 to 3 h). The fermentation of leaven was conducted at the optimum temperature of 28 °C and at a lowered temperature of 10 °C (fermentation slowing).It was noted in the study that the simultaneous shortening of the duration of fermentation of leaven to 2 h and its slowing under conditions of lowered temperature to 10 °C produces satisfactory baking results with a shortening of the process on the day of baking. In addition, the bread produced has comparable loaf features and better crumb quality compared to bread produced with the standard two-phase method. The proposed method does not need the application of dough improvers and can be used in the production of organic bread.