Use the large or small dough for baking. The fermentation time for the
large dough or large loaf is 265 minutes or nearly 4}^ hours. That for the
small dough or small loaf is 290 minutes or nearly 5 hours. If a shorter
fermentation period is desired increase the amount of yeast used as suggested
in Table 47 and decrease the fermentation time for punches and panning
accordingly.
Determine the temperature of the water necessary to bring the dough to
28°C. This may be done for the first trial by taking the temperature of the
room plus the temperature of the flour and substracting from 84. The result
will be the temperature of water to use, to bring the dough out at 28°C.
This will not always bring the temperature of the dough out at 28°C., espe-
cially if the temperature of the room is rather low and mixing is continued
for some time. To find the temperature of the water to bring the dough out
at 30°C., subtract the temperature of the room plus the temperature of the
flour from 90.
Sift the flour. Dissolve the sugar and salt in a portion of the water and
mix the yeast in another part. Add water and melted fat to the flour and mix
to a smooth dough. If a bread mixer is used, mix until the dough is smooth.
Keep a record of the time and mix other batches of dough for the same
length of time. If mixed with a spoon mix until a dough is formed, then
knead on a flat surface until smooth. The length of time for kneading depends
upon the vigor and rapidity of kneading. It is better to work out a definite
method of kneading and count the punches used. Otherwise the amount of
kneading will produce variations and it will then be difficult to determine
variations due to other causes. Try 300 punches, unless it is found that,
BREAD
445
owing to method of kneading or other factors, more or less kneading gives
better results.
For fermentation place in a container of suitable size and cover. To obtain
a constant temperature in a cooking laboratory the dough may be placed in a
covered bowl or pan and set in a dishpan of water, the water being at the
desired temperature for fermentation. Add hot water as needed to keep the
temperature constant. The dishpan should be covered to avoid drafts over
the top of the bread.
An empty refrigerator makes an ideal proofing cabinet, as it is easy to reg-
ulate the temperature by a pan of hot water in the bottom, and it is moist so
that there is no tendency for the crust to dry. A china closet, a box, or an
oven can also be used.
Leave the dough in the container for the punches and punch just sufficiently
to bring the dough to the original volume. Count the strokes used for punch-
ing and use the same for all the doughs and the same method of making
strokes. For panning, turn out on a smooth surface and knead or fold gently
into the desired shape. Use no flour to mold as this flour will not be fermented
for the same length of time as that in the dough and may leave streaks in the
bread.
Prevent a crust from forming while rising and while in the pan. If neces-
sary, moisten the top occasionally with water.
1. Use 55 per cent of water or 192.5 cc.
2. Use 57.5 per cent of water or 201.2 cc.
3. Use 60 per cent of water or 210 cc.
4. Use 62.5 per cent of water or 218.7 cc.
5. Use 65.0 per cent of water or 227.5 cc.
Page 363
Presented as published in 1932. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Use the large or small dough for baking. The fermentation time for the
large dough or large loaf is 265 minutes or nearly 4}^ hours. That for the
small dough or small loaf is 290 minutes or nearly 5 hours. If a shorter
fermentation period is desired increase the amount of yeast used as suggested
in Table 47 and decrease the fermentation time for punches and panning
accordingly.
Determine the temperature of the water necessary to bring the dough to
28°C. This may be done for the first trial by taking the temperature of the
room plus the temperature of the flour and substracting from 84. The result
will be the temperature of water to use, to bring the dough out at 28°C.
This will not always bring the temperature of the dough out at 28°C., espe-
cially if the temperature of the room is rather low and mixing is continued
for some time. To find the temperature of the water to bring the dough out
at 30°C., subtract the temperature of the room plus the temperature of the
flour from 90.
Sift the flour. Dissolve the sugar and salt in a portion of the water and
mix the yeast in another part. Add water and melted fat to the flour and mix
to a smooth dough. If a bread mixer is used, mix until the dough is smooth.
Keep a record of the time and mix other batches of dough for the same
length of time. If mixed with a spoon mix until a dough is formed, then
knead on a flat surface until smooth. The length of time for kneading depends
upon the vigor and rapidity of kneading. It is better to work out a definite
method of kneading and count the punches used. Otherwise the amount of
kneading will produce variations and it will then be difficult to determine
variations due to other causes. Try 300 punches, unless it is found that,
BREAD
445
owing to method of kneading or other factors, more or less kneading gives
better results.
For fermentation place in a container of suitable size and cover. To obtain
a constant temperature in a cooking laboratory the dough may be placed in a
covered bowl or pan and set in a dishpan of water, the water being at the
desired temperature for fermentation. Add hot water as needed to keep the
temperature constant. The dishpan should be covered to avoid drafts over
the top of the bread.
An empty refrigerator makes an ideal proofing cabinet, as it is easy to reg-
ulate the temperature by a pan of hot water in the bottom, and it is moist so
that there is no tendency for the crust to dry. A china closet, a box, or an
oven can also be used.
Leave the dough in the container for the punches and punch just sufficiently
to bring the dough to the original volume. Count the strokes used for punch-
ing and use the same for all the doughs and the same method of making
strokes. For panning, turn out on a smooth surface and knead or fold gently
into the desired shape. Use no flour to mold as this flour will not be fermented
for the same length of time as that in the dough and may leave streaks in the
bread.
Prevent a crust from forming while rising and while in the pan. If neces-
sary, moisten the top occasionally with water.
1. Use 55 per cent of water or 192.5 cc.
2. Use 57.5 per cent of water or 201.2 cc.
3. Use 60 per cent of water or 210 cc.
4. Use 62.5 per cent of water or 218.7 cc.
5. Use 65.0 per cent of water or 227.5 cc.