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Garrison Bread -- Sponge and Dough Method

1916 Manual for Army Bakers
Pages 49-50

Yield: 136 pounds
about 16 ounces

100 lb.
1-1/4 lb.
1-1/4 lb.
Cottonseed oil, or
1-1/4 lbs
1-1/2 pt.
Compressed yeast
10 oz.
6 gal. 3 qt.


  1. Set the sponge, using 50 pounds flour, 4 gallons water, and 10 ounces of compressed yeast. Allow to stand about 5 hours in sponge.

  2. When the sponge has dropped the first time add 2 gallons and 3 quarts of water, 1-1/4 pounds of sugar, 1-1/4 pounds od salt (sugar and salt to be disolved in the water before adding), 1/2 pint of oil and miz thoroughly. Use the remainder of the oil in cutting over the dough.

  3. Dam up and allow to prove about two and one-half hours.

  4. Punch first time, allow to rise about one-half hour, punch second time, round up and let prove about 15 minutes on the bench.

  5. Mold into loaves scaled at 2 pounds 3-1/2 ounces. Put 6 loaves to the pan.

  6. Allow to prove about 45 minutes or until doubled in size.

  7. Bake 1 hour 10 minutes. Should produce 136 pounds of bread.


The time of fermentation may be increased to eight hours in the sponge by using one-half the above amound of yeast. Regulate the time of fermentation as desired by using different amounts of yeast.

Sponge and dough method

Return to Bread Baking in World War I Army

October 1999

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