Garrison Bread -- Sponge and Dough Method
1916 Manual for Army Bakers
Ration: about 16 ounces
|Cottonseed oil, or
|6 gal. 3 qt.
Set the sponge, using 50 pounds
flour, 4 gallons water, and 10 ounces of
compressed yeast. Allow to stand about 5 hours in
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.
Dam up and allow to prove about
two and one-half hours.
Punch first time, allow to rise
about one-half hour, punch second time, round up
and let prove about 15 minutes on the bench.
Mold into loaves scaled at 2
pounds 3-1/2 ounces. Put 6 loaves to the pan.
Allow to prove about 45 minutes
or until doubled in size.
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.
Return to Bread Baking in World War I