12 and allow it to rise until the dough comes to the top of the
pan, or has doubled in bulk. So that the loaf will be symmetrical after
it has risen--that is, as high at each end as in the middle--the shaped
dough must fit well into the corners and ends of the pan. At _a_, Fig.
13, is shown how dough placed in the pan for rising should appear, and
at _b_ is illustrated how the dough should look after it has risen
sufficiently to permit it to be placed in the oven for baking. To
produce the result illustrated at _b_, the dough must be kept in a warm
temperature, and to exclude the air and prevent the formation of a hard
crust on the dough, it must be covered well with both a cloth and a
metal cover. Another way in which to prevent the formation of a hard
crust consists in greasing the surface of the dough when it is placed in
the pan, as at _a_, for rising. [Illustration: Fig. 13]
BAKING THE BREAD
56. PURPOSE OF BAKING.--The various processes in the making of bread
that have been considered up to this point may be successfully carried
out, but unless the baking, which is the last step, is properly done,
the bread is likely to be unpalatable and indigestible. Much attention
should therefore be given to this part of the work. So that the best
results may be obtained, it should be borne in mind that bread is baked
for the purpose of killing the ferment, rupturing the starch grains of
the flour so that they become digestible, fixing the air cells, and
forming a nicely flavored crust.
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