In adding more than one-half pound each of sugar and shortening to the gallon, as in making rolls and sweet doughs, the amount of salt must be reduced one-quarter of an ounce for each additional two ounces of sugar, and shortening added to the gallon, until two ounces of salt is all that remains to be used to the gallon of water. From this limit only one-eighth of an ounce is deducted for each additional two ounces of sugar and shortening added.
The amount of flour added to the gallon of liquid depends upon the class of bread to be made. It averages 12½ to 15 pounds to the gallon.
Malt extract is one of the best acquisitions in the manufacture of bread, as it is very useful in increasing the keeping qualities of the product, and gives a better flavor to the loaf, such as is produced by the use of milk.
The shortening should be added after the dough is thoroughly incorporated with the balance of ingredients, as if added first, it will not give the desired results and the flour will not absorb the same quantity of water, as if the shortening were added last.
The temperature of the bakeshop during the operation of molding is another important feature. The dough room should be kept at as uniform a temperature as possible, as the dough is very susceptible to changes of temperature.
In some bakeries the water used is hard, while in other shops soft water is used. The character of the water used has as much to do with the fermentation as the temperature of the water. The softer the water the quicker the fermentation. Generally speaking, dough should never be made without the use of a thermometer to insure uniformity day after day. All ingredients used should be carefully weighed, then the so-called ill-luck in the shop will be a thing of rare occurrence.
