Processes in Bread Making.
Before we have the product called bread, it has passed through fourteen processes, which I will name and describe in rotation. The first of these processes is called setting sponge.
Setting Sponge.
Setting sponge is the first process in the art of bread making. Proceed to set sponge as follows: Measure the quantity of liquid desired and put it into a mixing bowl or trough, then take out a portion of the liquid and dissolve the yeast in it (about ½ gallon for each pound of yeast used). The yeast must be thoroughly dissolved; then add it to the rest of the liquid, then add flour to give it the consistency of medium dough (2¼ pounds of flour, one-half spring wheat and one-half winter wheat will give you a fine sponge), then work it well to prevent crust from forming on it, then allow it to raise. The length of time required to raise the sponge depends upon conditions, namely, the quantity of yeast used, the temperature of the shop, the temperature of the liquid and flour, the consistency of the sponge, and the size of the sponge. Large sponges require less yeast (in proportion), and raise quicker than small sponges, because they are not as easily chilled as small sponges are. Some bakers prefer an old sponge and a young dough, while others prefer the opposite—a young sponge and an old dough. I prefer to take the sponge as soon as it is ready, and the dough likewise. By so doing we always get an article that is not overproved, and without a trace of lactic fermentation. Goods made from an old overproved dough are not fit to eat. If you make a nice, sweet product you will have no difficulty in establishing a good trade. Watch the sponge and take it just as soon as it begins to fall. If you want to test a sponge shake the vessel, and if the sponge falls it is ready to take. If the sponge is not ready, the shaking up which you gave the sponge will not check the growth of it. I have taken sponge one hour old and produced excellent results.
The second process in the art of bread making is making dough.
Making Dough.
Melt the fat (if lard or compounds are used), dissolve the sugar and salt in the water, then add them to the sponge and work them thoroughly, tearing the sponge to pieces and working it until you have the whole a smooth mass, then add the flour (in portions), enough to make a fairly stiff dough, and work it thoroughly until you have a smooth, dry dough. Work the dough same as when making a straight dough. Keep the dough covered and at a temperature of not less than 80 deg. F. When the temperature of the shop is below that, and the dough is to be taken in two or three hours, both the sponge and the dough must be kept above 85 deg. F. While a little chill would not affect a dough, still it would delay it considerably. Chilling retards the growth of the yeast, and after the dough has been chilled it will take some time to raise its temperature to continue the growth of the yeast cells.
There are various ways of hurrying doughs, a few of which are as follows: By using a little more yeast than ordinarily, and by making a soft dough, and by reducing the quantity of salt, and by keeping both the sponge and the dough at a high temperature. When using a larger per cent. of yeast than ordinarily, watch both the sponge and the dough, and take them young (just as soon as they are ready), or lactic (souring) fermentation will take place. Don’t use too much yeast. Too much yeast will give the baked product a peculiar taste, and will compel you to be very careful in the handling of the dough, especially so in warm weather.
