One of the “hit or miss” methods prevalent in most shops is that bakers measure the water and weigh the salt, and guess at the rest. Fats, sugar and flour are seldom weighed. What are the consequences? Sometimes they have a stiff dough, sometimes a soft dough, and sometimes a medium dough. Sometimes the dough comes up too fast and sometimes too slow, owing to the consistency of the dough. Then, again, they never get the same number of loaves out of the same size batch. If the dough is too stiff, they get more than the required number, and if the dough is too soft they get less than the required number out of the batch.
In large shops such methods would not be tolerated, then why should they be tolerated in small shops? Thousands of dollars could be saved monthly in bakeshops if more accurate methods were adopted.
When using a very strong flour you can use a little more yeast than ordinarily without fear of mincing the dough, because strong flour can stand more proof; but unless absolutely necessary, don’t use any more yeast than is required under ordinary conditions. During the summer months it is well to use more salt than during cold weather, because salt acts as a governor—it holds the dough in check and keeps it sweet.
Too much yeast creates an over-abundance of gas, and if the dough is not tough enough to withstand the pressure of the gas, it tears and allows the gas to escape; the dough then falls and loses its vitality. If this dough were “made up” into loaves, and when baked were cut in two, it would be seen that the texture would be very coarse; it would be a mass of holes, and the taste would betray a trace of lactic fermentation. This bread would not be fit to eat. Don’t allow your doughs to get too old. If a dough gets too old it loses its vitality, and when baked it will have a coarse texture and will have a sour taste. Test your doughs as follows: When the dough has set about one hour, jam your hand into it; if it begins to fall it is ready to take; if it does not fall, allow it to set about one-half hour, then try it again. A dough may be taken before it falls, but I would not advise you to make a practice of doing that. I have made a batch of bread and had it baked and out of the oven in three hours. I set the sponge at 9.30 a. m., made the dough at 10.30 a. m., and had the bread baked at 1 p. m. This bread had a very fine, smooth texture, and had a very sweet taste. I advocate taking doughs as soon as they are ready, if you want a nice, smooth texture and a sweet taste to your bread; and trust that it is your aim to produce such a loaf.
The third process in the art of bread making is pushing or “punching” the dough down.
Pushing or “Punching” the Dough Down.
When the dough is well “up,” or raised, push or “punch” it down (using both hands), to force out the gas, then raise up one end of the dough and lap it over the other, then push it down again. Continue this process until the dough is firm and compact, then cover it, and when it is up again take it. This is done to prevent the dough from getting too old, or from losing its vitality. When a dough is required at a certain time and there is no time to push or punch the dough down, this process may be omitted.
The fourth process in bread making is breaking the dough.