At 20 minutes after 11 o'clock, the proper quantity of leaven was mixed with the meal, and 44 quarts, or 79 lbs. 25 loths, of water added to it. At 10 minutes after 3 o'clock, the meal was prepared for kneading, by adding to it 52 quarts, or 93 lbs. 27 loths, of water.
At 30 minutes after 5 o'clock, the kneading of the dough was begun; 2 1/2 lbs. of salt having been previously added. At 15 minutes after 6 o'clock, the dough was kneaded a second time, and formed into 186 loaves, which were put into the oven at 15 minutes after 7 o'clock, and taken out again 9 minutes after 8 o'clock, when 25 loaves being immediately weighed, were found to weigh 55 lbs. 4 loths.—Water used in making the second dough, 173 lbs. 8 loths.
Second Heating of the Oven
This was begun 20 minutes after 4 o'clock in the morning, with 54 1/2 lbs. of wood; 20 lbs. were added 10 minutes after 5 o'clock, and 60 lbs. more 6 minutes after 6 o'clock; so that the second heating of the oven required 134 lbs. 16 loths of wood.
THIRD BATCH
At 20 minutes after 3 o'clock, the proper quantity of leaven was mixed with the meal, and 48 quarts, or 86 lbs. 20 loths, of water were put to it.
At 6 minutes after 8 o'clock, this mass was prepared for kneading, by adding to it 48 quarts, or 86 lbs. 20 loths, of water.—At 30 minutes after 9 o'clock, this dough was mixed with 2 1/2 lbs. of salt; and at 30 minutes after 10 o'clock, it was made into 189 loaves, which, after having been suffered to rise for half an hour were put into the oven 10 minutes after 11 o'clock, and taken out again at 12 o'clock.
Fifty loaves of bread, which were weighed immediately upon their being taken out of the oven, were found to weigh 110 lbs. 30 loths; which gives 2 lbs. 5 1/2 loths for the weight of each loaf. The water used in making this batch of bread was 173 lbs. 8 loths.
Third Heating of the Oven.
This was begun 30 minutes after 8 o'clock, with 50 lbs. of wood; and 50 lbs. more being added 30 minutes after 9 o'clock, the whole quantity used was 100 lbs.