Now we come to the doughing stage again: We have kept our sponge in good condition and it is ready. We must still keep the dough cool and maintain the alcoholic fermentation throughout, but here we do not need to use any hops, even though we have the sour, as here we have the best retarder of all, plenty of salt, which not only brings out the flavor, but holds in check all foreign ferments, as long as there is any food left for the yeast to thrive and work on. So be sure to take your dough as soon as you know it is ready.
Regarding the blending of flour, gentlemen, everybody knows the blend of flour to make the loaf that his trade demands. Some places they demand a big loaf and the baker uses more spring; some places they do not trouble about size, and the baker used less spring and more rye.
I think I have said sufficient, so in conclusion let me remind you: Keep your sponge cool, use plenty of good yeast, do not let your sour get too old, keep your dough cool, use plenty of salt, and do not have it wait when you know it is ready and you will have no trouble in making Genuine Rye Bread.
MALT EXTRACT IN BREAD-MAKING
What is known in the bakers’ trade as malt extract is a natural cereal sugar syrup made by dissolving wholly or partially malted cereals in warm water, and evaporating the extract thus formed to a thick syrup.
Used in connection with bread-making it is a positive benefit in many ways.
One of the most vital points in good bread-making is to permit fermentation to proceed just far enough to ripen the dough without injuring the delicate flavor of the gluten in the flour. Sugar to some extent injures this delicate flavor, giving the bread a slight acidy smell which is avoided when malt extract is used. With sugar you also get a dead brown color and a crust that will soften, whereas malt extract gives a lively, snappy brown that will retain its crispness, usually lacking when sugar is used.
Malt extract will shorten up the time of the doughs in hastening fermentation and giving more life with less yeast, and if handled properly will produce a loaf superior in every respect.