This should
be placed in the bottom of the box, under the shelf, and over it should
be placed a pan of water to keep the air in the box moist, moist air
being essential to good results. Where large quantities of bread must be
baked regularly, such a device will prove very satisfactory. The
temperature inside should be kept somewhere in the neighborhood of 95 to
105 degrees Fahrenheit if the bread is to rise rapidly; but it may be
kept from 80 to 95 degrees if slower rising is desired.
48. Placing the bowl containing the dough mixture in a larger vessel of
hot water is a simple and satisfactory way of obtaining a uniform
temperature, being especially desirable for a sponge in the quick-process
sponge method. The water in the large vessel should be at a temperature
of about 110 to 115 degrees Fahrenheit. After the bowl of sponge or
dough is placed in the water, the large vessel should be covered very
carefully, so that the heat from the water will be retained. To maintain
the temperature in the vessel and thus keep it right for the bread
mixture, the hot water has to be replenished occasionally. If this is
done, the sponge or dough will be maintained at a temperature of about
90 degrees and will therefore rise rapidly.
[Illustration: Fig. 5]
49. To insure the best results with the rising of bread mixtures, it is
advisable, for the beginner at least, to use a thermometer for
determining the temperature of air or water, as this instrument will
save considerable time until experience in judging such matters has been
gained.
Pages:
225
226
227
228
229
230
231
232
233
234
235
236
237
238
239
240
241
242
243
244
245
246
247
248
249