Thursday, March 29, 2007


In the quick process of combining bread ingredients, there are also two methods of procedure--the sponge method and the straight-dough method. The chief differences between the methods of this process and those of the long process are in the quantity of yeast used and the length of time required for the bread to rise. More yeast must be used and much less time is required for the completion of the entire process. This shorter period of time is doubtless due to the fact that throughout the process, whether the straight-dough or the sponge method is followed, the mixture must be kept at a uniform temperature of about 90° Fahrenheit.

The quick-process sponge method requires only about 5 hours for its completion, and the bread may be started at any time of the day that will allow this amount of time for carrying on the work. For this method, warm the ingredients and then combine the sugar, salt, fat, liquid, and dissolved yeast. Into this mixture, stir enough of the flour to make a sponge and put it where it will keep uniformly warm until it has about doubled in quantity and is full of bubbles. Then add the remainder of the flour, knead the mixture, and return the dough thus formed to a warm place. When the dough has doubled in bulk, remove it from the bowl to the kneading board, knead it slightly, and then shape it into loaves. Place these into the pans, and after allowing them to rise sufficiently, bake them.

The quick-process straight-dough method differs from the quick-process sponge method in that the entire amount of flour is added when the ingredients are first mixed, with the result that a stiff dough instead of a sponge is formed. As has already been learned, this stiff dough rises more slowly than a sponge, but it requires one rising less. It must be kept at a uniform temperature as much of the time as possible, so that the rising will not be retarded. When it has doubled in bulk, remove it from the bowl and knead it. Then shape it into loaves, place these in the pans, allow them to rise sufficiently, and proceed with the baking.

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