530 Account of Experiments 



and baked into bread, at six different times, in the fol- 

 lowing manner: 



FIRST BATCH. 



At 45 minutes after 10 o'clock the meal was mixed 

 for the first time, for which purpose 16 quarts (Bavarian 

 measure) of lukewarm water, weighing 28 Ibs. 28 loths, 

 were used. 



At 3 o'clock in the afternoon, the little leaven (as it 

 is called) was made, for which purpose 24 quarts, or 

 43 Ibs. 10 loths of water were used ; and at half an hour 

 after 7 o'clock the great leaven was made with 40 quarts, 

 or 72 Ibs. 6 loths, of water. At 1 1 o'clock this mass was 

 prepared for kneading, by the addition of 40 quarts, or 

 72 Ibs. 6 loths, more of water. 



At 15 minutes after 10 o'clock at night, the kneading 

 of the dough was commenced ; 2 J Ibs. of salt being first 

 mixed with the mass. The dough having been suffered 

 to rise till a quarter before 2 o'clock, it was kneaded a 

 second time, and then made, in half an hour's time, 

 into 191 loaves, each of them weighing 2 Ibs. 16 loths. 

 These loaves having been suffered to rise half an hour, 

 they were put into the oven 10 minutes before 3 o'clock, 

 and in an hour after taken out again, when 25 loaves, 

 being immediately weighed, were found to weigh 55 Ibs. 

 15 loths. Each loaf, therefore, when baked, weighed 

 2 Ibs. 5^ loths ; and, as it weighed 2 Ibs. 16 loths when 

 it was put into the oven, it lost joj loths in being 

 baked. 



The whole quantity of water used in this experi- 

 ment, in making the leaven and the dough, was 

 216 Ibs. 1 8 loths. The quantity of meal used was 

 about 310 Ibs. 



First Heating of the Oven. This was begun 35 min- 



