A Fahrenheit thermometer like that shown in Fig. 4 is the ideal
kind for use in bread making. As an aid in this process, there are
indicated in this illustration the temperature at which dough should be
kept for rising and the temperature at which water should be kept
outside the bowl to maintain a temperature of 75 to 90 degrees in the
dough when the plan mentioned in Art. 48 for keeping dough at a uniform
temperature is followed. In addition, the oven temperatures for baking
bread and rolls, which are explained later, are also shown. The
temperature of water can, however, be determined fairly accurately with
the hands. If it feels very warm but does not burn the hand, it may be
considered at about a temperature of 110 to 115 degrees.
In order to prevent the formation of a hard surface on the dough, the
bowl in which it rises should be kept tightly covered. A further means
of preventing this condition consists in oiling the surface of the
dough; that is, brushing it lightly with melted fat. In case a crust
does form, it should be well moistened with water or milk and allowed to
soften completely before the next kneading is begun.
[Illustration: Fig. 6]
50. Time Required for Rising.--No definite rule can be given for the
length of time required for dough to rise, for this depends entirely on
the activity of the yeast.
Pages:
226
227
228
229
230
231
232
233
234
235
236
237
238
239
240
241
242
243
244
245
246
247
248
249
250