When the dough has risen to double its bulk (a little less for soft-wheat flour) it is ready to be molded into loaves. (These steps are the same regardless of the method of mixing the dough.) The dough should be kneaded down and divided into as many portions as there are to be loaves. Each por¬ tion is made into a ball, covered to prevent drying and allowed to rest for at least 10 minutes. This step is not essential, yet it makes the dough more easily handled and improves the shape of loaves; so it is advised. There are eight steps to good shaping of a loaf of bread, as follows: (1) flatten the ball of dough to about one inch thick and oblong in shape, pressing out the air; (2) fold lengthwise and flatten again; (3) stretch the dough until it is about three times the length of the loaf pan; (4) fold [313] Wheat Flour Institute Basic Steps in Breadmaking • ( Upper left ) After adding the flour, knead the dough until it is satiny. ( Upper right ) Allow the dough to rise until it is soft to the touch. (Lower left) Punch down, to release excess gas. (Lower right) Divide into equal portions for loaves the two ends to the center, overlapping and pressing together to seal; (5) fold the dough lengthwise and seal edges; (6) fold lengthwise again and seal edges; (7) roll dough to tighten the seam, and seal both ends; (8) place the roll of dough in a greased loaf pan, with the seam underneath. The molded loaf should come about halfway up the sides of the pan. After brushing the top with melted fat, set the loaf in a warm place (80° to 85° F.) to rise until it has doubled in bulk (a little less for soft-wheat flour). It is then ready to bake at 375° F. Sponge Method. In the sponge method, there are two mixings. In the first, the liquid and yeast are combined and just enough flour is added to make a thick batter (usually about half the flour). This batter is set to rise in a warm place (75° to 79° F.) until it becomes light or is very bubbly. Then the sugar, salt, fat, and remaining flour are added to the light batter to make a dough that can be kneaded. From this point, the method is the same as the straight dough method, and the basic steps should be followed. When the sponge method is used, the minimum amount of yeast is needed since the long method gives the yeast time to grow. The sponge is usually prepared at night and by morning it should be light. In cold weather, or when the yeast is not fresh, a little sugar (1 teaspoon) may be added to the sponge to provide quick food for the yeast. In warm weather, it may be necessary not only to omit the sugar but to add the salt to the sponge to retard fermentation slightly. [314] Because of the longer fermentation with the sponge method, the bread has a different flavor from that made by the straight-dough method. Some people prefer the flavor of bread made by the sponge method. Be¬ cause the fermentation period is longer,' the sponge method should be avoided when using soft-wheat flour.

AI-modernized reading of the original text

When the dough has risen to double its bulk (a little less for soft-wheat flour) it is ready to be molded into loaves. (These steps are the same regardless of the method of mixing the dough.) The dough should be kneaded down and divided into as many portions as there are to be loaves. Each por¬ tion is made into a ball, covered to prevent drying and allowed to rest for at least 10 minutes. This step is not essential, yet it makes the dough more easily handled and improves the shape of loaves; so it is advised. There are eight steps to good shaping of a loaf of bread, as follows: (1) flatten the ball of dough to about one inch thick and oblong in shape, pressing out the air; (2) fold lengthwise and flatten again; (3) stretch the dough until it is about three times the length of the loaf pan; (4) fold [illustration: page marker 313] [illustration: Basic Steps in Breadmaking, Wheat Flour Institute] • ( Upper left ) After adding the flour, knead the dough until it is satiny. ( Upper right ) Allow the dough to rise until it is soft to the touch. (Lower left) Punch down, to release excess gas. (Lower right) Divide into equal portions for loaves the two ends to the center, overlapping and pressing together to seal; (5) fold the dough lengthwise and seal edges; (6) fold lengthwise again and seal edges; (7) roll dough to tighten the seam, and seal both ends; (8) place the roll of dough in a greased loaf pan, with the seam underneath. The molded loaf should come about halfway up the sides of the pan. After brushing the top with melted fat, set the loaf in a warm place (80° to 85° F.) to rise until it has doubled in bulk (a little less for soft-wheat flour). It is then ready to bake at 375° F. Sponge Method. In the sponge method, there are two mixings. In the first, the liquid and yeast are combined and just enough flour is added to make a thick batter (usually about half the flour). This batter is set to rise in a warm place (75° to 79° F.) until it becomes light or is very bubbly. Then the sugar, salt, fat, and remaining flour are added to the light batter to make a dough that can be kneaded. From this point, the method is the same as the straight dough method, and the basic steps should be followed. When the sponge method is used, the minimum amount of yeast is needed since the long method gives the yeast time to grow. The sponge is usually prepared at night and by morning it should be light. In cold weather, or when the yeast is not fresh, a little sugar (1 teaspoon) may be added to the sponge to provide quick food for the yeast. In warm weather, it may be necessary not only to omit the sugar but to add the salt to the sponge to retard fermentation slightly. [314] Because of the longer fermentation with the sponge method, the bread has a different flavor from that made by the straight-dough method. Some people prefer the flavor of bread made by the sponge method. Be¬ cause the fermentation period is longer,' the sponge method should be avoided when using soft-wheat flour.

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