Name: Paul Richards' book of breads, cakes, pastries, ices and sweetmeats
Author: Paul Richards

After the sponge is ready to the drop, from H may be taken for the different rolls, coffee cakes and breads; and more or less liquid and the other ingredients added, and made into the dough, for breads, generally one-third part of the flour is used in the sponge mixture, and two- thirds of it in the dough. A sponge may be set cool in the evening and taken in the morn- ing for doughing, or it may be set warm and slack, with more yeast, and got ready in one hour's time. A Straight Dough is made by mixing all the materials at one time. It can be made with ferment, or with compressed yeast. This process is termed the short process, and more yeast is used than for sponge doughs. The more yeast used the sooner it can be got ready. At a warm temperature, it can be got ready for the oven in four hours. At a cool temperature, with a smaller amount of yeast, it may also be made in the evening and taken in the morning. 890.— MAKING THE DOUGH. DOUGHING. A dough should be thoroughly mixed and kneaded to make good bread. Small bakers are still mixing the doughs by hand, but all the larger bakeries use machinery; dough mixers are used ; the doughs can be made more rapidly, and uniform and thorough mixture is secured. Before molding, the doughs are given time to mature and get ripe. It is necessary for a baker to know when a dough is ready for mold- ing, and also when it has the proper proof to be baked. This point can be learned only by practical experience. The term ' ' proof ' ' means the age of the dough, which differs with the strength of the flour, and with the tightness of the doughs. When the dough gets ripe, it loses the green feeling and gets dry. A sponge dough reaches this stage sooner than a dough made by the straight-dough method. The weaker flours require a firmer dough, because the dough gives — gets softer after it is mada The strong flours give very little, and a softer dough can be made. In mixing the ingredients into the dough, it is best to add the shortening, butter or lard, after all the flour is added. The dough should be worked over several times after it has risen, for some time; this secures a close grained bread; and should be taken for molding when the fermentation is strongest. A pan bread dough may be given less age than a Vienna dough and rolls dough. A young dough takes more color in baking and requires less heat. Old dough can stand more heat in baking without taking too much color. If the tempera- ture of the oven is low, give the goods less proof than when the temperature is high, 891.— OVENS AND BAKING HEAT. There are many kinds of ovens in use, and aU of them have some good points. The ovens mostly in use are the furnace brick ovens. They are without doubt the most practical and best PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. ovens for a small baker. They are economical in fuel, and burn wood as well as coal or gas. The only drawbacks are that the heating is done in the baking chamber, and nothing can be baked while it is heated. But these ovens retain the heat well, and bread, rolls, pastry and cakes may be baked all in one heating. For large bakeries, the continuous bakers are the most practical; the furnace is under the baking chamber, and the baking can be con- tinued during firing. The large bakers have specially built Vienna and other patent ovens for the bread and rolls, and other ovens for pastry and cakes.

AI-modernized reading of the original text

After the sponge is ready to the drop, from it may be taken for the different rolls, coffee cakes and breads; and more or less liquid and the other ingredients added, and made into the dough, for breads, generally one-third part of the flour is used in the sponge mixture, and twothirds of it in the dough. A sponge may be set cool in the evening and taken in the morning for doughing, or it may be set warm and slack, with more yeast, and got ready in one hour's time. A Straight Dough is made by mixing all the materials at one time. It can be made with ferment, or with compressed yeast. This process is termed the short process, and more yeast is used than for sponge doughs. The more yeast used the sooner it can be got ready. At a warm temperature, it can be got ready for the oven in four hours. At a cool temperature, with a smaller amount of yeast, it may also be made in the evening and taken in the morning. 890.— MAKING THE DOUGH. DOUGHING. A dough should be thoroughly mixed and kneaded to make good bread. Small bakers are still mixing the doughs by hand, but all the larger bakeries use machinery; dough mixers are used ; the doughs can be made more rapidly, and uniform and thorough mixture is secured. Before molding, the doughs are given time to mature and get ripe. It is necessary for a baker to know when a dough is ready for molding, and also when it has the proper proof to be baked. This point can be learned only by practical experience. The term ' ' proof ' ' means the age of the dough, which differs with the strength of the flour, and with the tightness of the doughs. When the dough gets ripe, it loses the green feeling and gets dry. A sponge dough reaches this stage sooner than a dough made by the straight-dough method. The weaker flours require a firmer dough, because the dough gives very little, and gets softer after it is mada The strong flours give very little, and a softer dough can be made. In mixing the ingredients into the dough, it is best to add the shortening, butter or lard, after all the flour is added. The dough should be worked over several times after it has risen, for some time; this secures a close grained bread; and should be taken for molding when the fermentation is strongest. A pan bread dough may be given less age than a Vienna dough and rolls dough. A young dough takes more color in baking and requires less heat. Old dough can stand more heat in baking without taking too much color. If the temperature of the oven is low, give the goods less proof than when the temperature is high, 891.— OVENS AND BAKING HEAT. There are many kinds of ovens in use, and aU of them have some good points. The ovens mostly in use are the furnace brick ovens. They are without doubt the most practical and best ovens for a small baker. They are economical in fuel, and burn wood as well as coal or gas. The only drawbacks are that the heating is done in the baking chamber, and nothing can be baked while it is heated. But these ovens retain the heat well, and bread, rolls, pastry and cakes may be baked all in one heating. For large bakeries, the continuous bakers are the most practical; the furnace is under the baking chamber, and the baking can be continued during firing. The large bakers have specially built Vienna and other patent ovens for the bread and rolls, and other ovens for pastry and cakes.