Ingredients
- 7 gallons water
- 7 gallons water 80 degs
- 58 quarts water
- 8 quarts barm
- 60 quarts water
- 86 degs
- one end of the trough
- 80 degs
- six bushels
- 2 ozs
- 84 degs
- half sack of soft mellow roller supers
- half sack good patent process middlings
- 4 lbs
- quarter sponging
- 3 lbs
- salt
Directions
•down. When ready, add 7 gallons water (heat, 86 degs. (Fahr.) when flour is in), strain into the trough, and mix into it enough flour to make into a tough, dry batter ; pin this up into one end of the trough ; let this sponge rise and fall, or incline downwards, twice — usually it will take about six hours ; when the sponge is ready, dissolve 3f lbs. salt in 7 gallons water 80 degs.) ; pour this into the sponge, and mix all together, breaking the sponge smooth with the salt liquor, then make into a stiff dough, quite clear from scraps and dry flour ; give it plenty of labour to bring out the rgluten ; allow the dough to ferment until it is full of gas, then cut into pieces, dust lightly with flour, knead and fold it well together, throw it out of the trough, weigh off, hand up, mould into loaves, prove, and bake in a good " sound " oven.
To make Six Bushels with Dried Yeast without Potatoes.
58 quarts water, 280 lbs. good flour, 2\ lbs. salt, £ lbs. yeast, 2 ozs. sugar. Put in a sponge with half the water, yeast (dissolved), sugar, and enough flour to make a sponge, about 84 degs. /Fahr.); and let this lie about eight hours, until it rises and subsides. When it begins to go down, dissolve the salt in the remaining water (warm), add \ lb. diastase, and make a good dry dough ; prove two hours, then throw out. Scale off and let it prove a little, and then mould. These alterations are necessary because of the improved quality of the yeast now, and potatoes to assist further growth of yeast is unnecessary.
To make Six Bushels with any of the Flour Barms on the Scotch System.
Use 8 quarts barm, 60 quarts water, half sack of soft mellow roller supers, and half sack good patent process middlings, mixed together, and 4 lbs. salt. These quantities are the same for half or quarter sponging.
Half-Sponge.— Stir a stiff sponge with half the water at about 84 degs. (Fahr.), the barm, 1 lb. salt, and sufficient flour for the purpose. This should have about twelve hours to ferment, then break into it the other water, in which 3 lbs. salt have been dissolved, and make a weak dough ; let this prove until full of gas and it tears short ; then throw out, scale off, mould, prove, and bake ; or if for crumby packed bread, put into the oven direct from the moulder's hands. It is usual to brush the sides and (ends with melted lard.
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