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Italian Bread

Formula Straight wheat flour, 100 lbs.

Water, 56 to 58 lbs.

Salt, 1½ lbs.

Yeast, 1/2 to 3/4 lb.

Method Dissolve the yeast in 2 qts. of water and place to one side. Put 36 lbs. of water, 60 lbs. of flour and the yeast solution into the mixer and mix until smooth and elastic. This mixture Allow this sponge to ferment until The sponge should have a temperais known as the sponge. it comes to 21½ risings. ture of about 80 degrees when mixed.

Doughing Put the balance of the water and salt into a mixer and stir. Now add the sponge and break it up. After the sponge has been broken up, add the balance of the flour and mix until the dough is smooth.

Fermentation Allow the dough to come to one rising when it will be ready to be divided. If a more vigorous fermentation is desired, more yeast should be used.