Weighing the Loaves.
Cut the dough into pieces of as near a uniform size as possible, then weigh them as required. The exact weight I cannot fix; that must be determined by the price of material used, the locality in which you are located, the cost of labor, etc.
In making up a selling price, every detail, such as cost of material, labor, rent, light, fuel, heat, wrapping paper, twine, advertising display, wear and tear on horse and wagon (if you have any), feed, etc., salary for yourself, interest on money invested, etc., must be figured in, or “you will come out of the small end of the horn,” as they say.
After the dough is made, proceed as follows to work it smooth: Cut off (with a scraper) a portion of the dough and place it on the bench, then spread it out (using both hands) as wide and long as possible, then fold it double, then spread it out again, as before directed, then fold it over. Continue this process until you have a nice, smooth, dry dough, then take up another piece of dough and proceed as directed. Continue taking up pieces of dough and working them as directed until you have worked the entire batch of dough, then put it in the trough and allow it to “raise.” When making straight dough with a dough mixer, proceed as follows: Put the water into the mixer (but keep back a small portion in which to dissolve the yeast), then dissolve the yeast, then put it into the mixer, then add the sugar, fats, salt, etc., then start the mixer, then add the flour and allow the machine to run until you have a smooth, dry dough. Some bakers allow their mixers to run ten minutes and others allow them to run twenty minutes. This is simply a matter of opinion. My advice is to run the mixer until you have a smooth, dry dough.