New York Bread

Ingredients

• one gallon ferment
• one gallon of water
• six ounces of salt

Method

1. 1

   Set a medium sponge with one gallon ferment at 75° Fahr.

2. 2

   This sponge will be ready to drop in three hours.

3. 3

   When ready, add one gallon of water at the same temperature and six ounces of salt.

4. 4

   Make a good dough; beat it well, but have it rather slack; pen up in the trough and let rest for one hour; scale and mold round into a box, and when all have been scaled begin to mold into long loaves.

5. 5

   Set the loaves in cloth-lined boxes, dust lightly with flour and pinch up the cloth between.

6. 6

   When proved, put onto the peel, wash with water and give four or five outs, and put into the oven on the hearth.

7. 7

   When baked, wash again with water.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 123. The excerpt below is the record exactly as published.

one gallon fer- ment at 75° Fahr. This sponge will be ready to drop in three hours. When ready, add one gallon of water at the same temperature and six ounces of salt. Make a good dough; beat it well, but have it rather slack; pen up in the trough and let rest for one hour; scale and mold round into a box, and when all have been scaled begin to mold into long loaves. Set the loaves in cloth-lined boxes, dust lightly with flour and pinch up the cloth between. When proved, put onto the peel, wash with water and give four or five outs, and put into the oven on the hearth. When baked, wash again with water. 897.— FEENCH SPLIT LOAVES. Use the same dough as for the long loaves; best if a little firmer. Scale and mold in the box; then form in long loaves of the Vienna shape, and set these on the board or bench. When they are all molded and have proved slightly, dust with flour (some bakers brush the top of the loaves with lard), and press each loaf along the center with a long narrow rolling pin, just like the split rolls. Set the loaves split-side down in cloth-lined boxes, pinch up the cloth between, and let prove. Turn split- side up onto the peel, put in the oven and bake on the hearth (without washing), to a nice color. 898.— CHICAGO FEENCH BEEAD. Set a sponge as usual, with one gallon of water and two ounces of yeast at 75° Fahr. Use a good patent flour. When ready, add one gallon of water, four ounces of sugar, and six ounces of salt, and make a good smooth dough. Let come up and work over; give a little time to recover; then scale and proceed like for the New York bread

Cook this with the app: pantry check, scaling, and the assistant.