The chief differences between the methods of
this process and those of the long process are in the quantity of yeast
used and the length of time required for the bread to rise. More yeast
must be used and much less time is required for the completion of the
entire process. This shorter period of time is doubtless due to the fact
that throughout the process, whether the straight-dough or the sponge
method is followed, the mixture must be kept at a uniform temperature of
about 90 degrees Fahrenheit.
43. The quick-process sponge method requires only about 5 hours for its
completion, and the bread may be started at any time of the day that
will allow this amount of time for carrying on the work. For this
method, warm the ingredients and then combine the sugar, salt, fat,
liquid, and dissolved yeast. Into this mixture, stir enough of the flour
to make a sponge and put it where it will keep uniformly warm until it
has about doubled in quantity and is full of bubbles. Then add the
remainder of the flour, knead the mixture, and return the dough thus
formed to a warm place. When the dough has doubled in bulk, remove it
from the bowl to the kneading board, knead it slightly, and then shape
it into loaves. Place these into the pans, and after allowing them to
rise sufficiently, bake them.
44. The quick-process straight-dough method differs from the
quick-process sponge method in that the entire amount of flour is added
when the ingredients are first mixed, with the result that a stiff dough
instead of a sponge is formed.
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