The sun. [volume] (New York [N.Y.]) 1833-1916, 1876-04-30
THE SECRETS OF VIENNA BREAD.
something that will Interest Housewives aLd
Lovers of PnlatnbIc Food.

One OF the most practical and useful
works which has recently emanated from tie
Ginyernment printing oshcc, at Mashington,.
Iruf. l.. y. HUrstOrd's report On the subject ~
Vienna bread. IL Is the result OF careful and
exhaustive research. lnere Is something very
apDetiZing Ia his description OF the h iScr Sem
mel. as the bread Is there termed. II 10 "a
smooth, irreguliTly rounded, small, wheaton
nuur loaf. OF uniform weight. II presents a foh
reddish brown crust, and dellCatey shuded
yell wisb-Almost white-interiOr IL Is always
light, evenly porous, free from acidity In taste
or dTom D, faintly sweet without the addition Of
sacch,Tine matter to the Hour or dough, slightly
ana pleasantly fragrant, palatabe without but
Ter or any form OF condimeni, and never clolihs
upon tho appel te."
The nrst requisite is to procure as good -four
as tho Vienna bakers have Good -four can ony
he made from pure, sound wHsat, aud bY good
milling. TINS means IN gcnerai ninty wheat re-
duced by the process Of high or half high mill
ing, and a selection OF the products OF tue mill.
Ing. not TO exceed One-haf the total weight 81
the wheat ground. Good. fresh middlings nout
irof. lorslord says would compare lavOdnP
with the average hungarian Hour used Ia VI
emma.
Tne next requirement is fresh pressed yeast.
II Is not difficult to mauuf cture, sincs II 10
made 10y skimuing the froth from beer mash IN
active fermentation. This contains the uuIT
yeast, which must be repeatedly washed Win
cola walter until only the pure white yeast set
ties clear from the water. his soft Tenacious
nj iss, AT er the water has been drawn 'n -
gathered into bags and sub lected To ny lraullc
pressure until there remains a senli-soii, aOue-
what brittle, dougnlIke substance. sim cont in,
ing considerable water. Tnis is the pressed
mer, aud for an indefinite time On ice For use
u should be Of recent preparation aud sweet 80
that IL viii Nied only alcohol and carDUnic hold
rs products OF fermentation.
Next follows the very important operation 81
mixing. Into the middle Of "A zinc lined trough
about two and mali feet wide and eight irel
long, semi cylindrical IN form, the Vienna baker
empues his Hour sacks. Then, into pail hold.
ing about hVe gallons, equal parts OF mix hl
water are poured, and Left to stand uutll mo
mixture attatns the temperature Of the rJnnl
between zoe to SO Fab. IL /. then poured into
hand with "A sma | portion OF the tpui 70
form thin emulsion The press Yeast 10
next crumbied finely IN the hands, and added IN
the proportion Of three AMI n hair ounces 70
every three quarts Of liquid, and then one ounce
OF salt m same proportion Is dihused through
the mixture. The trough IL now covered and
lett undlsturbcd for three quarters Of an uOur.
Then follows the Incorporation OF the -four from
me neighhoring heap; and "a this Is the last ot
the ingredients, We may write the recipe MS
whole, thus; Flour, pounds; milk ana water
quarts pressed yeast, 81 ounces SAT-, ounce
The mass OF dough, beng left quiet for two
hours ana "A half, becomes a smooth, tenacious
puned mass. OF yellowi.h color, which yields 10
indentation without rupture aud Is elastic. llh
now weighed into pound masses, ana each lllnp
- then cut by machinery INTO twelve sm1.
pieces, each Of three-quarters Of an iich 10
thickness. OF each one OF these, the c1rne,si
are brought together in tine centre and plhthe1
To secure them. Then the lump Is reversed ana
placed on long dough board Tor flrtLtI lel
mOntation, untli the whole batch Is ready ,"
| the oven. Before being introduced INTO tht ~
ter the rolls arc asHin reversed ana
| restored to their original position, hav-
| ing considerably increased ia volume
10 ne stlll furtner enlarged IN the oven 20 ~ lea"
twice the volume OF tie original dough. IT, i9'
oven they DO not touch each other, and IN liA'
Ing occupies about fifteen minutes. 10 +IdH
lhe surface the1 arc touched IN the process w
baking with sponge dipped in milk, wnirt' no.
sides imparing TO Them smooth suIact,iT
ureases the brilliancy Of the slightly redds ON,
nauon color and adds to the grateful aroma a
tile crust. No peculiar form u oYenls req " ou'
the only necessary point heinK that tho lo'v.
tacle shall he eap9hle OF maintaining a 'e'"'V'@
ture Of about 300 Fab.