THE BAKERS GUIDE

used ; for every increase in heat, or the quantity of yeast, will give a corresponding increase to the speed at which the sponge and ferment will work ; the quality of the flour also will make a difference — a poor flour that is deficient in gluten will work quickly, the yeast will soon exhaust it and stop working ; and vice versa, a strong, good flour will offer great resistance before degradation sufficient to make moist bread sets in ; and, of course, the strength and freshness of the yeast will materially alter the length of time required. A half-dead or faint yeast will drag on very slowly indeed.

The time required for the dough to be ready will depend upon the amount of change of gas that has been developed in the earlier stages of ferment and sponge, and the quantity of salt used. If the sponge has been " worked " warm, and allowed to stand many hours, and a very strong gas thus generated, only sufficient time will be required to allow this gas to permeate the dough — say about half-an-hour ; but if made from thick or patent yeast, and seasoned with a full quantity of salt, then one or two hours will not be too much. The time allowed for the dough must also be governed by the sort of bread that is required, as we have shown elsewhere in the various recipes for bread-making.

The time required for moulded rolls or loaves to rise will be governed by the firmness and life of the dough and loaves when moulded. If the dough is warm and full of life, 2-lb. and 4-lb. loaves will be ready in a few minutes, and small bread in about half-an-hour. A warm, moist atmosphere will cause dough to " prove " very quickly ; a dry, cold air has an opposite effect, and retards the rising.

The time required for baking bread depends upon the size of the loaf, the heat of the oven, upon the lightness and ripeness of the dough ; and if only a small quantity of salt has been used, then the dough will be light and dry, and will bake very quickly, but if the gas has been developed slowly by a long process of fermentation, with only a small quantity of yeast to start it, and plenty of salt to " steady " it, then the flour, etc., being in an advanced stage of chemical transition or decomposition, will render the dough moist and bulky, and it will, as a consequence, require considerable baking.

The preceding remarks may be summed up as follows : A brewer's yeast ferment should be worked at 80 degs., and, when healthy will take, from four to six hours. The sponge worked at 80 degs. (in temperate weather) will " drop " first time in about four hours, the second " fall" will take from one to two hours, ,and the dough, if made up at 80 degs., will take from one and a half to two hours.