The temperature at which fermentation takes place
and when to check it are important features of bread-
making. The temperature best suited for the growth of
* It is not perhaps a closed question whether yeast can act directly upon starch.
75
76 DOMESTIC SCIENCE.
yeast is between 70° and 90° F. Its activity is suspended
at 32° F., and is killed at 212° F.
Liquid, dry, or compressed yeast may be used for
raising bread. The compressed yeast cakes, if obtainable,
are the most satisfactory for beginners, as the strength
of yeast cakes varies less than liquid or dry yeast.
A fresh yeast cake has a nutty smell, breaks readily,
and is creamy in color. If soft it should not be used.
The amount of yeast used depends upon the time
allowed for rising. For bread allowed to rise over night,
use one- quarter yeast cake to one pint of liquid. Bread
mixed and baked during the day, one yeast cake to one
pint of liquid ; even more may be used, but it requires
very careful watching.
Process of Breadmaking.
The flour, liquid yeast, salt, and other ingredients are
mixed into a dough, which is kneaded until the whole
mass is elastic and velvety. It is then covered and
allowed to rise until it has doubled its bulk. This
increase in bulk is caused by the gas produced in
fermentation trying to escape from the glutinous mass
of dough. The dough is kneaded a second time to break
the gas bubbles into small portions so tliat there may be
no large holes and the fermentation be equal tiiroughout.
It is moulded into loaves which should half fill the
bread pans, and allowed to rise again until double its
bulk in the same temperature as for the first rising;
if alltjwcd to rise too long the bread will be full of
holes, and if not long enough it will bo sodden.
The loaf is baked in order to kill the ferment, to render
FLOUR-MIXTURES. 77
the starch soluble, to expand the gas and drive off the
alcohol, to stiffen the gluten and to form a crust which
shall have a pleasant flavor. Much of the indigestibility
of bread is owing to the imperfect baking. The scientific
method of baking bread is to fix the air cells as quickly
as possible at first. This can be done better by baking
the bread in small loaves in separate pans, thereby
securing a uniform heat and more crust, which is con-
sidered to be the most easily digested part of the bread.
Some cooks consider that long, slow baking produces a
more desirable flavor and renders bread more digestible.
The custom of baking several loaves together in one
large pan is contrary to all scientific rules of bread-
making. The oven should be hot enough to brown a
spoonful of flour in five minutes, for bread. The dough
should rise during the first fifteen minutes, then begin to
brown; keep the heat steady for the next fifteen or
twenty minutes, then decrease it. If the oven is too hot
a hard crust will form and prevent the dough from
rising, which will not only cause the bread to be heavy,
but will prevent the gas from escaping. If, on the other
ihand, the oven is not hot enough, the bread will go on ris-
ing until it becomes sour. A loaf, the size already men-
tioned, should take from fifty-five to sixty minutes to bake,
and should give a hollow sound, if tapped, when removed
from the oven. Better take too long than not long
enough, as doughy bread is most objectionable and
unwholesome.
Page 33
Presented as published in 1905. 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 temperature at which fermentation takes place and when to check it are important features of breadmaking. The temperature best suited for the growth of
* It is not perhaps a closed question whether yeast can act directly upon starch.
yeast is between 70° and 90° F. Its activity is suspended at 32° F., and is killed at 212° F.
Liquid, dry, or compressed yeast may be used for raising bread. The compressed yeast cakes, if obtainable, are the most satisfactory for beginners, as the strength of yeast cakes varies less than liquid or dry yeast.
A fresh yeast cake has a nutty smell, breaks readily, and is creamy in color. If soft it should not be used.
The amount of yeast used depends upon the time allowed for rising. For bread allowed to rise over night, use one- quarter yeast cake to one pint of liquid. Bread mixed and baked during the day, one yeast cake to one pint of liquid ; even more may be used, but it requires very careful watching.
Process of Breadmaking.
The flour, liquid yeast, salt, and other ingredients are mixed into a dough, which is kneaded until the whole mass is elastic and velvety. It is then covered and allowed to rise until it has doubled its bulk. This increase in bulk is caused by the gas produced in fermentation trying to escape from the glutinous mass of dough. The dough is kneaded a second time to break the gas bubbles into small portions so that there may be no large holes and the fermentation be equal throughout. It is moulded into loaves which should half fill the bread pans, and allowed to rise again until double its bulk in the same temperature as for the first rising; if allowed to rise too long the bread will be full of holes, and if not long enough it will be sodden. The loaf is baked in order to kill the ferment, to render
the starch soluble, to expand the gas and drive off the alcohol, to stiffen the gluten and to form a crust which shall have a pleasant flavor. Much of the indigestibility of bread is owing to the imperfect baking. The scientific method of baking bread is to fix the air cells as quickly as possible at first. This can be done better by baking the bread in small loaves in separate pans, thereby securing a uniform heat and more crust, which is considered to be the most easily digested part of the bread. Some cooks consider that long, slow baking produces a more desirable flavor and renders bread more digestible.
The custom of baking several loaves together in one large pan is contrary to all scientific rules of breadmaking. The oven should be hot enough to brown a spoonful of flour in five minutes, for bread. The dough should rise during the first fifteen minutes, then begin to brown; keep the heat steady for the next fifteen or twenty minutes, then decrease it. If the oven is too hot a hard crust will form and prevent the dough from rising, which will not only cause the bread to be heavy, but will prevent the gas from escaping. If, on the other hand, the oven is not hot enough, the bread will go on rising until it becomes sour. A loaf, the size already mentioned, should take from fifty-five to sixty minutes to bake, and should give a hollow sound, if tapped, when removed from the oven. Better take too long than not long enough, as doughy bread is most objectionable and unwholesome.