Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

In New York City the French bakers make several kinds : the long loaves, Jocos, which are more than two feet long, and the split loaves, about eighteen inches long. Some of the bakers use stock yeast and ferment; others make ferment only, and stock it with compressed yeast; a few make straight doughs. At Delmonico's, the famous caterers, they use stock yeast and ferment ; set sponge with the ferment, and make dough from the sponge. Nothing else but water, flour and salt goes into the bread. 896.— THE NEW YORK RECIPE. Set a medium Sponge with one gallon ferment at 75° Fahr. This sponge will be ready to drop in three hours. When ready, add one gallon of water at the same temperature and six ounces of salt. Make a good dough; beat it well, but have it rather slack; pen up in the trough and let rest for one hour; scale and mold round into a box, and when all have been scaled begin to mold into long loaves. Set the loaves in cloth-lined boxes, dust lightly with flour and pinch up the cloth between. When proved, put onto the peel, wash with water and give four or five outs, and put into the oven on the hearth. When baked, wash again with water. 897.— FRENCH SPLIT LOAVES. Use the same dough as for the long loaves; best if a little firmer. Scale and mold in the box; then form in long loaves of the Vienna shape, and set these on the board or bench. When they are all molded and have proved slightly, dust with flour (some bakers brush the top of the loaves with lard), and press each loaf along the center with a long narrow rolling pin, just like the split rolls. Set the loaves split-side down in cloth-lined boxes, pinch up the cloth between, and let prove. Turn splitside up onto the peel, put in the oven and bake on the hearth (without washing), to a nice color. 898.— CHICAGO FRENCH BREAD. Set a sponge as usual, with one gallon of water and two ounces of yeast at 75° Fahr. Use a good patent flour. When ready, add one gallon of water, four ounces of sugar, and six ounces of salt, and make a good smooth dough. Let come up and work over; give a little time to recover; then scale and proceed like for the New York bread. The breads may be baked in steam, like the Vienna, or without steam, washing the loaves before and after baking. 899.— KINSLEY'S FRENCH SPLIT BREAD. 2 gallons water, 1 gallon milk, 4 ozs. yeast, 4 ozs. sugar, 8 ozs. salt, 8 ozs. lard. Set a sponge as usual with water and yeast. PAUL RICHARDS' BOOK OF BREADS, CAKES, Take the sponge as soon as it is ready; make a dough with the milk, sugar and salt; add the lard after the flour, and make a, nice smooth dough. Work over twice, and proceed like for the other split loaves. (See No. 897.) 900.— VIENNA BREADS. The Vienna method of breadmaking is used by many bakers. A strong flour of good flavor is used, with light short sponges, and plenty of good strong yeast; both sponge and dough are treated cool and taken young. Most all of the breads are hearth baked, crisp, and with a good crust. When the breads and rolls are molded and have nearly attained proof, they are set in a cooler place. They stiffen up, but are kept free from drafts. Then they are baked in steam. (See Ovens No. 891.) 901.— GENUINE VIENNA BREAD. 1 gal. water, 5 ozs. yeast, 1 gal. milk, 6 ozs. salt. Set a very slack sponge at 70 degrees Fahr. When ready, add the milk and salt at the same temperature, and make a medium dough. Use the best spring flour. Let rest for one hour and work down; let come up again about half, and work over again; let it come up again, and make into breads or rolls. 902.— AMERICAN VIENNA BREAD WITH SPONGE. 2 gallons water, 1 gallon milk, 4 ozs. yeast, 6 ozs. salt, 8 ozs. sugar, 8 ozs. lard.