Semi-Centennial Volume. 105 



35° C. oven and let rise for 15 minutes. Again remove from oven, knead 

 for about five minutes, but back into 35° C. oven and let rise for 65 

 minutes till the dough is at least twice as high as it was when put into 

 oven. When put into the oven this last time the dough is placed into 

 the greased pan and the top of the dough is greased. Bake for 35 min- 

 utes at an average temperature of 195" C. Average time total for this 

 method, 3 hours and 30 minutes. 



RECIPE USED. 



14 per cent protein flour (pure or mixed with corn starch) 240 Kms. 



Sugar 11 gms. 



Fleisclimann's Compressed Yeast 7 gms. 



Salt 3 gms. 



Water (68 per cent) 164 cc. 



Second series of tests, comparing mixtures of corn starch flour with 

 14 per cent protein flour and 11 per cent protein flour. 



Weight Weight Loss Volume 



Loaf number, and composition. of dough. of loaf. in weight. of loaf 



1. 250^ corn starch and 75% of 14% 



protein flour 463 . 2 gms. 441 . gms. 22 . 2 gms. 1,140 cc. 



2. 331^% corn starch and 66%% of 



14% protein flour 421.3 gms. 397.8 gms. 23 . 6 gms. 1,045 cc. 



3. 25% corn starch jind 75% of 11% 



protein flour 414.0 gms. 395.5 gms. 18.5 gms. 1,095 cc. 



4. 33 '.3% corn starch and 66%% of 



11% protein flour 427.2 gms. 408 . 7 gms. 18.5 gms. 1,110 cc. 



The recipe was the same as the above with the exception that the 

 water used was regulated to suit each loaf. The following is the re- 

 spective amounts of water used: 



Loaf No. 1, 180 cc; loaf No. 2, 168 cc; loaf No. 3, 163 cc; loaf No. 4, 

 163 cc. 



The method was the same as the one previously employed with the 

 following exceptions: 



(1) 100 cc of water, was added to make the sponge instead of 



90 cc. 



(2) The oven for the sponge was kept at 40 "-42° C. instead of 



35° C. 



(3) The sponge was let rise 30-35 minutes instead of 45 minutes. 



(4) The temperature at which the bread was baked was 180°- 



210" C. or an average of 195° C. 



(5) Each loaf was baked for 30 minutes instead of 35 minutes. 



(6) The time required for each loaf to rise to proper height in the 



pan the last time before putting into the oven to bake was 

 as follows: Loaf No. 1, 1 hr. 40 min.; loaf No. 2, 1 hr. 42 

 min.; loaf No. 3, 1 hr. 53 min.; loaf No. 4, 1 hr. 46 min. 



(7) Total time required in this process, less than 4 hours. 



(8) By mistake an excess of water (above the 180 cc required) 



was added to loaf No. 1 and this accounts for its larger 

 volume and greater weight. 



I have been permitted to use in this article a formula for bread which 

 has been used in large batches for bakers' bread, and which contains 

 about 10 per cent of corn starch. The following is the formula: 



3 gallons water. 

 % lbs. C sugar. 

 V2 lbs. corn oil. 

 33 lbs. flour. 



3 lbs. corn starch. 

 6-8 oz. yeast. 

 3-5 hour dough; 27-35 minutes in proof box. 



