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

the sides, which a cool young dough exposed to firmness) ; work it well ; let double in size, but a quick heat often does. not fall, work over; scale and mold into loaves; give only medium proof and bake as explained in No. 931. When putting the bread in the oven, don't set the loaves too close together, till they are baked up well; then move closer together and finish baking. Bakers using shelf ovens without tile bottoms, can set the bread on roll pans dusted with a mixture of flour and cornmeal, and bake it. 934.— RYE BREAD WITH SPONGE. 2 gallons water, 2 lbs. rye dough, 1 oz. yeast, 6 ozs. salt, % oz. caraway seed. Set sponge at about 65 degrees Fahr., with one gallon of water, yeast and rye dough. Use the same proportions of flour as in No. 933. When the sponge is ready, add water and salt, and make the dough. There are some people who do not like caraway seed; for this reason some bakers add it only to a part of the dough, or add it during the molding process. This gives a choice to the consumer. 935.— HALF EYE BREAD. The Half Eye Bread is generally made from a wheat flour sponge, without adding any sour dough, but the flavor is improved if sour dough is added. 2 gallons water, 2 ozs. yeast, ^ oz. caraway seed, 6 ozs. salt. Set sponge with one gallon of water, the yeast and wheat flour. When ready, add one gallon of water and the salt, also the caraway seed, and make a medium firm dough, with one part wheat flour and two parts rye flour. The bread is molded in the shape of the Vienna loaves, and is given more proof than the other rye breads. 936.— PUMPERNICKEL. The coarse rye bread known here under this name, is made from the unbolted rye meal. The stone-milled meal makes a better bread than the meal made by the roller process. It is baked on the hearth in brick-shape, set close together, like the cottage loaves and split loaves (see No. 919). In Germany it is made in large and small loaves. In Westphalia, the home of the Pumpernickel, it is made in loaves as large as twenty-five pounds. In other parts of Germany, the five- and ten-pound loaves prevail. In this country it is made in two-pound loaves. In North Germany this bread goes through the process of CASSELING. After it is molded, the loaves are washed with water and put on the cassel, a long piece of sheet iron, six feet long, eight inches wide, and one-fourth of an inch thick, with a wooden handle. The ovens are heated on the inside, the coals are drawn to the front and divided into two long heaps about two feet apart. The cassel is pushed between the two fires. When it reaches a certain degree of heat, it is puUed out, the molded loaves are put on, washed again and pushed into the oven. The heat forms a thin elastic skin and little blisters; then the loaves are withdrawn, taken off, set on boards and finished proving. This treatment keeps the loaves in shape, prevents bursting, and gives a lighter color to the crust, and also a different taste to the baked loaf. This treatment is not practiced over here, to my knowledge, because it is too troublesome. Bakers generally mold the bread, give it about half proof, wash and bake it like the other rye breads, only set it close together in brick shape. To make this bread on a small scale: Take half a gallon of broken wheat sponge, half a gallon of water, one pound of sour dough, three ounces of salt, one-half ounce of caraway seed, and make a firm dough with rye meal. Let the dough rest till it shows life. Mold in two-pound loaves, set on boards, give about half proof, wash with water, and bake as described above. The loaves may also be set in a baking pan with a wooden frame in it, and baked in this manner. 937.— FRENCH BOLLS. FLUTES.