When this is
accomplished, put the dough in a warm place and allow it to rise until
it doubles in bulk. When the dough is in this condition, it is ready to
be kneaded again, after which it may be shaped into loaves, placed in
the pans, allowed to double in bulk again, and finally baked.
41. The long-process straight-dough method is a shortened form of the
method just explained. It does away with the necessity of one kneading
and one rising and consequently saves considerable time and labor. To
make bread by this method, combine the ingredients in the evening as for
the sponge method, but instead of adding only half of the flour, put all
of it into the mixture, make a stiff dough at once, and knead. Then
allow this to rise during the night, so that in the morning it can be
kneaded again and put directly into the bread pans. After it rises in
the pans until it doubles in bulk, it is ready to be baked.
The only disadvantage of the straight-dough method is that a stiff dough
rises more slowly than a sponge, but since the entire night is given to
the rising no difficulty will be experienced in carrying out this
process. A point to remember, however, is that dough made according to
this method must be kept warmer than that made by the sponge method.
42. Quick Process.--In the quick process of combining bread ingredients,
there are also two methods of procedure--the _sponge method_ and the
_straight-dough method_.
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