Modern Way of making Bread by www.country-cooking.com
The modern way of making bread is as follows: Put 1 sack, or 20 stone, of flour into the trough, and, to take it all up, sponge 12 gallons of water of the required temperature, and from 10 to 16 ozs. of yeast, according to the strength. Then dissolve 2 lbs. of salt in the water and mix all together. In the morning, or when taken up again, add 6 gallons of water and 1 1/2 lb. of salt. If a quick or "flying" sponge is required to be ready in an hour and a half, empty the sack of flour into the trough. Make a sprint, add 12 gallons of water of the required heat and 2 lbs. of yeast, and as much flour as you can stir in with the hand. Let it rise for one hour and a half; add 6 gallons more water (at the temperature the sponge is set, which should be about 100 degrees Fahr.), and 3 1/2 lbs. of salt. Make all into a nice-sized dough; let it stand three-quarters of an hour, then scale off.
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