If
the heat is not sufficient, the dough will continue to rise until the
air cells run together and cause large holes to form in the loaf. In an
oven that is just moderately hot, or has a temperature of about 400
degrees, the yeast plant will not be killed so quickly, the dough will
continue to rise for some time, and the crust of the bread should begin
to brown in about 15 minutes.
[Illustration: Fig. 14]
[Illustration: Fig. 15]
58. Fig. 14 illustrates a loaf of bread that has risen too much. The
inside texture is coarse and the shape of the loaf is not good. Fig. 15
shows the result of uneven temperature. The high side is caused by
exposure to more intense heat than the opposite side, and the crack is
the result of a too rapid formation of the crust. Sometimes it is
advisable to keep the crust from becoming hard too rapidly. In order to
do this, and at the same time produce a more even color, the top of the
loaf may be moistened by brushing it with milk before it is put into
the oven.
Fig. 16 shows a well-formed loaf of bread that has had the right amount
of rising, and Fig. 17 shows the inside texture of bread for which the
mixing, rising, and baking have been correctly done.
59. TIME FOR BAKING AND CARE OF BREAD IN OVEN.--The time required for
baking bread and the care it should receive in the oven are also
important matters to know.
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