Garrison Bread -- Sponge and Dough Method
1916 Manual for Army Bakers
Pages 49-50
Yield: 136
pounds
Ration: about 16 ounces
| INGREDIENTS | WEIGHTS | MEASURES |
|---|---|---|
| Flour Sugar Salt |
100 lb. 1-1/4 lb. 1-1/4 lb. |
--- --- --- |
| Cottonseed oil, or Lard |
--- 1-1/4 lbs |
1-1/2 pt. --- |
| Water Compressed yeast |
--- 10 oz. |
6 gal. 3 qt. --- |
Method:
Set the sponge, using 50 pounds flour, 4 gallons water, and 10 ounces of compressed yeast. Allow to stand about 5 hours in sponge.
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.
Note:
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 Army
October 1999
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