The internal appearance must also receive consideration. To be right,
wheat bread should be creamy white in color and should have a definite
"sheen," which can best be seen by looking across a slice, rather than
directly down into it. As already explained, the holes in it should be
small and evenly distributed and their walls should be very thin. These
points can be readily determined by holding a very thin slice up to
the light.
The flavor of bread is also a very important factor, but it is somewhat
difficult to describe just the exact flavor that bread should have in
order to be considered good. Probably the best way in which to explain
this is to say that its flavor should be that which is brought about by
treating the wheat with salt. While such a flavor may not be known to
all, it is familiar to those who have tasted the wheat kernel.
* * * * *
MAKING THE DOUGH
PRELIMINARY TREATMENT OF INGREDIENTS
37. The first step in bread making, and without doubt the most important
one, is the making of the dough. It consists in moistening the flour by
means of a liquid of some kind in order to soften the gluten and the
starch, to dissolve the sugar, and to cement all the particles together,
and then combining these ingredients. Before the ingredients are
combined, however, particularly the flour, the liquid, and the yeast,
they must generally be warmed in order to shorten the length of time
necessary for the yeast to start growing.
Pages:
218
219
220
221
222
223
224
225
226
227
228
229
230
231
232
233
234
235
236
237
238
239
240
241
242