Bread Making

Although bread is considered a plain, simple food, yet plays a very important part on the table and in the kitchen work. The preparation it requires in the kitchen, and the labor it demands, are almost innumerable, therefore I consider it necessary to give a few suggestions as to the manner of manipulating. These suggestions, of course, are only meant as a guide for the skilled practitioner, for to obtain perfect success in bread making requires both the experience and judgment of the workman, and he should always take in consideration, while performing his task, all that stands in relation to his work: The season, the weather, the temperature, the quality of the flour employed and its strength, the different kinds of flour entering into the mixture, the preparation of the dough, yeasts and ferment, the size of the bread, the quantity of either the first or second batch, the nature of the combustible for heating the oven and its capacity. All these are most useful points to study and to remember, but can only be learned by practice, from whence experience arises. Both the judgment and tact must be utilized if success in bread making be desired.