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Straight Dough for Bread

Formula Hard wheat flour, 100 lbs.

Water, 61 lbs.

Salt, 1/2 to 134 lbs.

Malt extract, 2½ lbs.

Yeast, 13/4 lbs.

Shortening 2 to 22 lbs.

Dried milk powder, 5½ lbs.

Method Dissolve the yeast and half of the malt extract in 3 qts. of water and place to one side. Put the balance of the water, salt, malt extract and milk powder in the mixer and stir to dissolve the ingredients. Add the flour and begin mixing until the dough is smooth and elastic. The dough should be from 80 to 82 degrees when leaving the mixer.

Fermentation If a four hour fermentation period is employed it may be divided as follows: First rising, 27/4 hours; second rising, 1 hour; third rising, 1/2 hour.

Allow the dough to rest 15 minutes, when it should be ready to be divided. When milk doughs are made, it is advisable to use a little more yeast than when water doughs are made, as a larger yeast content produces a more vigorous fermentation and the bread will have a larger volume. It will be noticed that 734 lbs. of powdered milk are used in this formula. This is equivalent to approximately 12 per cent of milk solids in the amount of water used. This will give you a considerably larger yield than when water doughs are made.