Bread
The following formula will require approximately eight hours for maturing.
Flour, 200 lbs.
Formula Water, 118 lbs. (variable).
Salt, 32 lbs.
Sugar, 3 lbs.
Malt extract, 2 lbs.
Yeast, 2 lbs.
Milk powder, 3 to 6 lbs. or Condensed milk, 8 lbs.
Flour, 120 lbs.
Sponge Water, 72 to 75 lbs.
Yeast, 1 lb.
Malt extract, ½ lb.
Method Dissolve the yeast and malt extract in 3 qts. of water and place to one side. Put the balance of the water, flour and the dissolved yeast into the mixer and mix until the sponge is smooth and elastic. The sponge should be 76 to 78 degrees when mixed. Put the sponge in a trough and allow it to ferment about 5½ hours.
Doughing Dissolve the balance of the yeast in 3 qts. of water and place to one side. Put the balance of the water into the mixer, and the salt, sugar, malt extract and milk powder and stir to dissolve the added ingredients.
Now add the sponge and break it up. Then add the balance of the flour and the yeast and begin mixing. After these ingredients have been incorporated add the shortening and mix until the dough is smooth and elastic. The dough should be 78 degrees when mixed. Allow the dough to rise 1½ hours, cut it over and allow it to rest 3/4 hour and then cut it over. Allow the dough to rest 15 minutes when it will be ready for the divider. There is a slight increase in the absorption when the sponge method is employed but a small decrease in the number of loaves produced by this manner, due probably to the evaporation and loss in fermentation over the long period allowed for the dough to rise.