FREE BOOKS

Author's List




PREV.   NEXT  
|<   367   368   369   370   371   372   373   374   375   376   377   378   379   380   381   382   383   384   385   386   387   388   389   390   391  
392   393   394   395   396   397   398   399   400   401   402   403   404   405   406   407   408   409   410   411   412   413   414   415   416   >>   >|  
Methods of making dough. Methods of dough-making differ in different countries, and even in different parts of the same land. In the _off hand_ method the dough is made right off, without any preliminary stages of ferment or sponge. This plan is sometimes adopted for making tin bread, and occasionally for crusty loaves. For tin bread a strong flour would be used and made into a slack dough, and about 1-1/2 lb. to 2 lb. of distillers' yeast would be used for the sack (280 lb.) of flour, occasionally with the addition of a little brewers' yeast. Salt is used in the proportion of 3 lb. to 3-1/2 lb. per sack. Formerly also it was the custom to add 10-14 lb. of boiled potatoes, but the use of potatoes has greatly decreased. A tin-bread dough would be made slack, with about 70 quarts of water to the sack, and after being mixed, would be fermented at a temperature of 76-80 deg. Fahr. It should lie for about ten hours. A dough for crusty bread such as cottage loaves, would be made much tighter, not more than 60 quarts of water being allowed to the sack. It would be fermented at a higher temperature, and would not lie more than about six hours. A slack dough is much less laborious to work (when the dough is hand-made) than a tight dough, for which a mechanical kneader is very suitable, but as a matter of fact the use of machinery (see below) is still the exception, not the rule. When a stiff dough is made by hand, it is usually made somewhat slack to begin with, and then "cut back" and "dusted" at regular intervals, that is to say, more and more flour is added till a dough of the required consistency has been obtained. (In the British baker's vocabulary "dust" means flour, and good dust stands for good flour.) This system, on the one hand, saves the labour involved for "sponging" and other operations, and the bread is produced in less time; but on the other hand more yeast is used, and bakers generally hold that the system sacrifices the colour and texture of the loaf to convenience of working and yield. The high porportion of yeast enables the dough to carry a large quantity of water, and about 104 4-lb. loaves to the sack is said by Jago to be a not unusual yield in the case of slack doughs. But such a result would only be possible with very strong flour. In an ordinary way 96 loaves to the sack is a very high yield, unattainable except with strong flour, and probably the average yield is not more than 90 loaves to the sac
PREV.   NEXT  
|<   367   368   369   370   371   372   373   374   375   376   377   378   379   380   381   382   383   384   385   386   387   388   389   390   391  
392   393   394   395   396   397   398   399   400   401   402   403   404   405   406   407   408   409   410   411   412   413   414   415   416   >>   >|  



Top keywords:
loaves
 

strong

 

making

 

potatoes

 

system

 

temperature

 
fermented
 
quarts
 

Methods

 
crusty

occasionally

 

labour

 
stands
 

countries

 

sponging

 

bakers

 

generally

 

produced

 
operations
 
involved

intervals

 

dusted

 
regular
 
required
 

consistency

 

vocabulary

 

British

 
obtained
 

texture

 

result


doughs

 

ordinary

 

average

 

unattainable

 
unusual
 

working

 
differ
 

convenience

 
colour
 

porportion


enables

 

quantity

 

sacrifices

 
adopted
 

sponge

 

decreased

 

greatly

 

brewers

 

custom

 
Formerly