Gancel's culinary encyclopedia of modern cooking

doughs, as rolls, breads, coffee cakes, ete. Sponge can be set cold at night and made into dough in the morning, or can be set warm and slack With additional yeast to be taken after one hour’s time. Straight dough is made in the mixing of all ingredients at' the same time, the Use of more yeast is required than for sponge. Doughy according to temperature, by using more or less yeast may be gotten ready in a few hours or be worked in the morning. Dough should be well mixed and kneaded; after it has risen it should be worked over several times at different intervals. DOUGH Made of soft flour requires a firmer dough than when made of stronger flour, because it slackens after a short time. The age of the dough depends on the strength of the flour, and its firmness. Bread and rolls should be made up first, as it demands a young dough. DIVERS BREADS French Bread made with Ferment Set a medium sponge with 4 qt, of ferment 75 deg. Part to be ready in 3 hours. When ready to drop add 1 gallon of water 75 deg. and 6 ounces salt. Make a slack dough and beat it well, let rest for 1 hour. Divide up in l.y2 lbs., pieces, mould round and put in slightly floured boxes. Flatten them down to one third of their thickness and dust over w. flour, cover w. another box air tight, let rise for about 20 to 25 minutes, mould them in long loaves. Set the loaves in cloth lined boxes dusted w. flour and raise the cloth between each loaf to serve as support, so the dough in rising cannot flatten out. When set transfer to peel, wash over w. water and make 4 or 5 slanting cuts w. a very sharp knife. Put into oven, beke 15 minutes. When baked, wash again w. water. French split loaves Use a little firmer dough than ferment. Make them up in the form as long Vienna shaped loaves and set 385 — them on boards. When they are moulded and slightly set, brush the top w. lard and press each loaf lengthwise in the center w. a long thin rolling pin, like split rolls. Arrange the loaves, split side down in cloth lined boxed, raise the cloth between each for support and let rise. Sprinkle peel w. a little white corn meal, turn split side up on a small board and transfer to peel and bake without washing. Dough made with milk (Different breads are made of part milk, others of all milk. When using only milk, make a straight dough. The milk must be heated to boiling point and cooled off to temperature required to season. When using milk and water set the sponge w. the water and add the milk when making the dough. When making straight dough, bring the milk to a boil and add water, let cool down to desired temperature about 75 deg. All milk bread takes more color while baking and there¬ fore demands a lower heat, also less time to rise. Home made bread