hours, according to temperature and other conditions. Sometimes all the water it is intended to use is put into the sponge, which is then known as a “batter” sponge. The sponge, when ready, is incorporated with the rest of the flour to which the necessary amount of water and salt is added. The whole mass is then doughed up into the requisite consistency, the dough being allowed to lie for about two hours. Bread made by this method, always assuming that over-fermentation has been avoided, is of good appearance, presenting a bold loaf, with even texture and a nice sheen. Owing to the use of soft flours, the flavour should be agreeable, and the loaves ought to keep much longer than bread made by ferment and dough. The yield may rise as high as 96 loaves per sack, if strong flour has been used in the sponge.
A combination of the above two methods, known as the ferment, sponge and dough system, is often used with brewers’ yeast. In this case the yeast is not added to the sponge direct, but goes into the ferment. This method is rather in favour with bakers who make their own yeast.
The system of bread-making generally used in Scotland is known as the flour barm, sponge and dough. The barm is a combination of a malt and hop yeast, with a slow, scalded flour ferment. To make the so-called “virgin” barm a Scottish baker would use a 30-gallon tub; a smaller vessel for malt-mashing; 10 ℔ malt; 3 oz. hops and a jar for infusing them; 40 ℔ flour; 2 to 3 oz. malt; 8 to 12 oz. sugar, and 18 gallons of boiling water. With these materials a powerful ferment is produced, which it is considered best to use in the sponge the fourth or fifth day after brewing. The sponges used in Scotland are “half” or “quarter.” About 6 ℔ of malt go to the sack, one-sixth going into the sponge. As in England, strong flours are used for the sponge, but rather stronger flours are used for the dough than is usual in England. Scottish loaves are largely of the “brick” type, high and narrow. Such bread has an attractive appearance and keeps well. It has a rather sharp flavour, approaching acidity but avoiding sourness, while the large quantity of malt used adds a characteristic taste. The yield rises in some Glasgow bread factories to 100 loaves to the sack.
In many parts of Europe bread is still made from leaven, which, properly speaking, consists of a portion of dough held over from the previous baking. This substance, known to French bakers as levain, is called in Germany Sauerteig (anglice “sour dough”). The lump of old Leavened bread. dough, placed aside in a uniform temperature for some eight hours, swells and acquires an alcoholic odour, becoming the levain de chef of the French bakers. It is then worked up with flour and water to a firm paste double its original volume, when it becomes the levain de première. Six hours later, by the addition of more flour and water its amount is again doubled, though its consistency is made rather softer, and it becomes the levain de seconde. Finally, by another addition of flour and water, the amount is again doubled, and the levain de tous points is obtained. This mass is divided into two parts; one is baked yielding rather dark sour bread, while the other is mixed with more flour and water. This second portion is in turn halved, part is baked, and part again mixed with more flour, this last batch yielding the best and whitest bread. In North Germany leaven is generally used for making rye bread, and loaves baked from a mixture of wheat and rye flour. In the bakery of the Krupp works at Essen, each batch of the so-called Paderborn bread is prepared entirely with leaven from 270 kilos of rye flour (patent quality), 100 of wheat flour (seconds), 2 of buckwheat meal, 6 of salt, 5 of leaven, and one litre of oil. In Vienna leaven is never used for making the rolls and small goods for which that city is famous. Viennese bakers use either brewers’ yeast or a ferment, prepared by themselves, of which the basis is an infusion of hops. Brewers’ yeast is added to the ferment, which takes the form of a very slack dough. With 100 kilos (220.46 ℔) of flour about 17 litres or nearly 2 gallons of ferment are used.
In the original Dauglish process for the manufacture of aerated bread, which was brought into operation in Great Britain in 1859, carbonic acid gas was evolved in a generating vessel by the action of sulphuric acid on chalk, and after purification was forced at high pressure into water, which was then used for Aerated bread. doughing the flour. In this process the flour that had to be made into bread was submitted to the action of the super-aerated water by direct transference. It was found, however, in practice that much difficulty occurred in making the gas admix readily with the flour and water, great pressure being required, and to lessen the difficulties a new process, called the “wine whey,” was introduced. To carry this out, a vat placed on the upper storey of the factory is charged with a portion of malt and flour, which is mashed and allowed to ferment until a weak and slightly acid thin wine is produced; this after passing through the coolers is stored until it is transformed into a vinous whey. This whey is then introduced into a strong cylinder partly filled with water, and is aerated by letting in the gas (now stored in a highly compressed form in bottles), the pressure required being only a quarter of that necessary with the original method. The flour having been placed in the mixers, which are of globular form containing revolving arms, the aerated fluid is admitted, and in a short period the flour and fluid are completely incorporated. By means of an ingenious appliance termed a dough cock, the exact amount of dough for a single loaf of bread is forced out under the pressure of the gas, and by reversing the lever the dough, which expands as it falls into a baking tin, is cut off. Two sacks of flour can be converted with ease into 400 2-℔ loaves in forty minutes, whereas the ordinary baker’s process would require about ten hours. At first a difficulty was encountered in the fact that the dough became discoloured by the action of the “wine whey” on the iron, but it was overcome by Killingworth Hedges, who discovered a non-poisonous vitreous enamel for coating the interior of the mixers, &c. It has been claimed for the Dauglish process that it saves the baker risks attendant on the production of carbon dioxide by the ordinary process of fermentation, in that he is no longer liable to have his dough spoilt by variations of temperature and other incalculable factors, the results being certain and uniform. A further claim is the saving of the proportion of starch consumed by conversion into glucose during the process of fermentation. The original objection, that, by the absence of fermentation, those subtle changes which help to produce flavour are lost, is annulled by the use of the wine whey process. The Dauglish process is well suited for producing small goods, such as cakes and scones, where flavour can be artificially imparted by means of currants, flavouring essences, &c. An undoubted advantage of the aerating process of bread-making is adaptability for utilizing flour with unstable gluten, which can thus be made into an excellent quality of bread. For wholemeal bread, too, there is probably no more suitable process than the Dauglish. The strong diastasic action of the cerealin, inevitable in fermentation, is entirely avoided. The Aerated Bread Company have about a hundred depots in London, which are supplied from a central factory.
The essence of the bread-making process recently invented by Serge Apostolov is the combination of a flour mill and bakery. The wheat, after a preliminary cleaning, is ground into flour by a mill composed of metal disks dressed, that is furrowed, very much like the surfaces of a pair of Apostolov process. mill-stones. The disks are not set to grind very close, because it is desired, by minimizing friction, to keep the meal cool. From the middlings obtained by this milling process about 10% of bran is separated, and the remainder of the middlings is treated by a peculiar process, akin to mashing, termed “lixiviation.” The middlings are saturated with tepid water containing a small proportion of yeast, which causes a certain amount of fermentation. It is claimed that by this process a solution is obtained of the floury constituents of the middlings. From the vats the solution is poured on an inclined sieve which has a gentle reciprocating motion. The floury particles pass through the meshes, while the bran tails over the sieve; the proportion of the wheat berry thus rejected is given as about 212%. On the other hand, the milky-looking solution, called “lactus,” is caught in a special vessel, and delivered by a shoot into a trough, which may be
