Allowance, however, should be
made for the fact that the rising will continue after the bread has been
placed in the oven.
46. Temperature for Rising.--As has been mentioned, the best results are
obtained if the bread dough is kept at a uniform temperature throughout
its rising. The temperature at which it rises most rapidly is about 86
degrees Fahrenheit; but, unless it can be watched closely, a better plan
is to keep it, especially if the long process of bread making is
followed, at a temperature that runs no higher than 80 degrees. Various
methods of maintaining a uniform temperature have been devised, but the
ones usually resorted to consist in placing the bowl containing the
sponge or the dough in a bread raiser, a fireless cooker, or a vessel of
hot water.
[Illustration: Fig. 4]
47. Bread raisers can be purchased, but if desired a simple
bread-raising device may be constructed from a good-sized wooden box. To
make such a device, line the box with tin or similar metal and fit it
with a door or a cover that may be closed tight. Make a hole in one side
of the box into which to insert a thermometer, and, at about the center
of the box, place a shelf on which to set the bowl or pan containing the
sponge or dough. For heating the interior, use may be made of a single
gas burner, an oil lamp, or any other small heating device.
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