The more rapid methods of making breads are possible only when yeast in
the active state is used and when more of it than would be necessary in
the long process, in which time must be allowed for its growth, is
employed. However, regardless of the method followed, all bread mixtures
must be begun in the same manner. The liquids, seasonings, and fat are
combined, and to these is added the flour, which should be sifted in, as
shown in Fig. 3.
39. Long Process.--By the long process, there are two ways of combining
the ingredients in order to make bread. One is known as the _sponge
method_ and the other as the _straight-dough method_.
[Illustration: Fig. 3] 40. The long-process sponge method is employed
when sufficient time can be allowed to permit the natural growth of the
yeast. To make bread according to this process, start it in the evening
by warming the liquid and dissolving the yeast and then adding these
ingredients to the sugar, salt, and fat, which should first be placed in
the mixing bowl. Stir this mixture well, and then add one-half of the
quantity of flour that is to be used, stirring this also. Place this
mixture, or sponge, as such a mixture is called, where it will remain
warm, or at a temperature of from 65 to 70 degrees Fahrenheit, through
the night. In the morning, stir the remaining flour into the sponge and
knead for a few minutes the dough thus formed.
Pages:
220
221
222
223
224
225
226
227
228
229
230
231
232
233
234
235
236
237
238
239
240
241
242
243
244