The baking should be so arranged, and
the goods got ready for baking so that the
goods which require the most heat are baked
first, followed by the others which require less
heat in baking.
892.— MILK IN DOUGH MIXTXJEES.
Milk makes a very palatable and nutritious
bread. Many bakers object to the use of mUk,
because it is apt to turn the bread sour. It is
best to sterilize the milk: that is, to heat it to
the boiling point, and then cool it down to the
proper temperature for doughing.
When using all milk, it is best to make a
straight dough. When only a part milk is used,
set sponge with water, and use the milk for
doughing. Milk which is beginning to turn
sour can be used without danger to the sponge,
by adding one teaspoonful of baking soda to
each gallon of milk. Sour milk if put on the
sponge will cause it to ferment more rapidly,
and ages the dough in a shorter time, but
should not be used with yeast to set sponge.
Milk breads take more color in baking, require
PAUL RICHARDS' BOOK OF BREADS, CAKBS, PASTRIES, ICES AND SWEETMEATS.
103
a lower temperature in baking, and, conse-
quently, less proof.
893.— THE BAKESHOP.
Modern bakers do no guessing in their work.
They ascertain the temperature of the shop and
flour, and give the water the proper temperature
to obtain a dough of a certain degree of heat.
If the shop is kept at an even temperature, by
heating or ventilation, the doughs can be got
ready at a certain time for baking; bread-
making is made more certain, and better bread
results. The appliances should be located in
the handiest position to make work easy, and
the materials in the right place. There are
many labor-saving devices, which, when used,
often save one hand in the shop and soon pay
for themselves. A well-constructed shop, pro-
vided with the proper appliances and utensUs,
makes work a pleasure and assists in doing good
work. It also tends to retain good help, and
prevents frequent changes, which is often the
case when the appliances are not satisfactory.
894.— FEENCH BEEADS.
It is usage in many bakeries to make French,
Vienna, and the ordinary pan breads all out of
one dough, the only difference in the breads
being in the name and shape. The fancy
breads of Paris, the Pain du Luxe, is made
after the Vienna method — ^raised with com-
pressed yeast or stock yeast and short sponges.
The original French bread is an all-water
bread. The bread is not as white as the Amer-
ican breads — more of a yellowish color. The
body of the bread is light and moist, and of
a slight sourish taste, but good to eat. This
bread is raised with" leaven. The leaven con-
sists of a piece of dough, about three or four
pounds, left from the day before; this is
thinned up with three quarts of warm water
and made into a soft sponge with more flour.
This sponge is ready to drop in about two
hours ; with six more quarts of water this is
made into the second sponge. When this is
ripe, from twelve to twenty-four quarts of
water is added, with the usuai amount of salt✪ French Bread;
the sponge is broken fine and worked into a
smooth dough with more flour. One-third of
this dough is put aside to serve as the second
sponge for the next batch of bread.
The other dough is given a start, is scaled
right out of the trough, molded into loaves at
once, put in long cloth-lined baskets, the shape
of the loaf, and given three-quarter proof. The
oven, which has been heated during this process,
is swabbed out. The loaf is turned upside down
onto the peel, given three or four slanting cuts,
put into the oven on the hearth and baked to a
nice brown color.
895.— NEW YOEK FEENCH BEEADS. ✪ New York French Bread
Page 122 · 2 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The baking should be so arranged, and the goods got ready for baking so that the goods which require the most heat are baked first, followed by the others which require less heat in baking.
892.— MILK IN DOUGH MIXTURES.
Milk makes a very palatable and nutritious bread. Many bakers object to the use of mUk, because it is apt to turn the bread sour. It is best to sterilize the milk: that is, to heat it to the boiling point, and then cool it down to the proper temperature for doughing.
When using all milk, it is best to make a straight dough. When only a part milk is used, set sponge with water, and use the milk for doughing. Milk which is beginning to turn sour can be used without danger to the sponge, by adding one teaspoonful of baking soda to each gallon of milk. Sour milk if put on the sponge will cause it to ferment more rapidly, and ages the dough in a shorter time, but should not be used with yeast to set sponge. Milk breads take more color in baking, require a lower temperature in baking, and, consequently, less proof.
893.— THE BAKESHOP.
Modern bakers do no guessing in their work. They ascertain the temperature of the shop and flour, and give the water the proper temperature to obtain a dough of a certain degree of heat. If the shop is kept at an even temperature, by heating or ventilation, the doughs can be got ready at a certain time for baking; breadmaking is made more certain, and better bread results. The appliances should be located in the handiest position to make work easy, and the materials in the right place. There are many labor-saving devices, which, when used, often save one hand in the shop and soon pay for themselves. A well-constructed shop, provided with the proper appliances and utensUs, makes work a pleasure and assists in doing good work. It also tends to retain good help, and prevents frequent changes, which is often the case when the appliances are not satisfactory.
894.— FRENCH BREADS.
It is usage in many bakeries to make French, Vienna, and the ordinary pan breads all out of one dough, the only difference in the breads being in the name and shape. The fancy breads of Paris, the Pain du Luxe, is made after the Vienna method — raised with compressed yeast or stock yeast and short sponges. The original French bread is an all-water bread. The bread is not as white as the American breads — more of a yellowish color. The body of the bread is light and moist, and of a slight sourish taste, but good to eat. This bread is raised with leaven. The leaven consists of a piece of dough, about three or four pounds, left from the day before; this is thinned up with three quarts of warm water and made into a soft sponge with more flour. This sponge is ready to drop in about two hours ; with six more quarts of water this is made into the second sponge. When this is ripe, from twelve to twenty-four quarts of water is added, with the usuai amount of salt; the sponge is broken fine and worked into a smooth dough with more flour. One-third of this dough is put aside to serve as the second sponge for the next batch of bread.
The other dough is given a start, is scaled right out of the trough, molded into loaves at once, put in long cloth-lined baskets, the shape of the loaf, and given three-quarter proof. The oven, which has been heated during this process, is swabbed out. The loaf is turned upside down onto the peel, given three or four slanting cuts, put into the oven on the hearth and baked to a nice brown color.
895.— NEW YOEK FEENCH BEEADS.
Records on this page
French BreadNew York French Bread