THE BAKERS GUIDE

two hours, and then,, if ripe enough, throw out, scale off, and hand up firmly into boxes. Give these pieces fifteen minutes in the boxes, and if they are free and lively, mould into oven if for " packed " crumby bread ; but if for crusty, mould and prove them in boxes before putting them into oven. Note. — In this example there should be enough salt to check and season the excessive fermentation, a good tough sponge to give the yeast plenty of work, and good glutinous flour, because it is the flour that makes the silken pile, not the workmanship.

I£L Light Crispi Crusty* Cottage Bread.

For 280 lbs. fine white flour, put in a ferment with \ lb. malt extract, 2 lbs. flour, \ lb. yeast, and 20 quarts water at 86 degs. (Fahr.); let this ferment be in the tub until it subsides, then strain into the trough with the pin-board in. Add 20 quarts more water at 84 to 90 degs. (Fahr.), and with about 56 lbs. of flour stir a batter "flying sponge"; let this "come up " once, which will be in about two hours. Then dissolve in 16 quarts warm water 2 lbs. salt ; stir this into sponge, and make a dry firm dough, which will be ready to come out of the trough in half-an-hour, and will usually prove quick enough to require following up — if the bakehouse be warm — as fast as the smartest of bakers can work. This dough should be baked in a sharp oven, and if light and well proved, 2 lb. loaves will, as a rule, bake in forty-five minutes from the time the oven door is shut. Note

letting it lie about after the sponge is stirred, every stage should be watched and followed up quickly, and then you will have handsome bread bf a delicious flavour — that is, if the flour is good. And further, if you have a large staff of helpers and plenty of oven room, this is a very desirable mode for pushing through a few score bushels nightly, without any waste of time.

To make several kinds from one batch : 1 lb. yeast ; 280 lbs. flour; 56 quarts water; 3^ lbs. salt; ± lb. sugar; put in a sponge with 40 quarts water at 90 degs. (Fahr.), according to weather; put the pin-board into one enaof the trough, to form a division large enough to hold this ; having well fastened the board with flour, strain the liquor into it, add the yeast carefully dissolved, the sugar, and about a bushel of the flour. Stir into a batter sponge, and leave to ferment six to seven hours, or until it subsides, then dissolve 3$ lbs. salt in 16 quarts water, 96 degs. (Fahr.), mix up with the sponge. If you want a few French rolls, dip from this

must be taken with this dough by

IV. Suitable for Small Bakers.