Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1876-04-21
The Secrets OF Making Vienna Bread.

| ONE of the most practical and useful
works which has recently emanated from
the Government printing office, at Wash
| ington, is Prof. f. N. Horsford's report
on the subject of Vienna bread. Prof
| HorsfOrd was member of the United
States Scientific Commission to the Vienna
Fair of 1885, and the present book is the
result of careful and exhaustive research,
the aim and object of which was to unearth
the secret of the world-lamed bread pecu-
| liar to the Austrian capital. There is
something very appetizing in his descrip-
| tion of the Kaiser SeDlmeL as the bread is
there termed. 1t is " a smooth, irregularly
rounded small wheaton flour loaf of uni
form weight. 1t presents rich, reddish
brown crust and delicately shaded yell
| lowish, almost white, interior. 1t is al
ways light, evenly porous, free from
acidity in taste or aroma, family sweet
without the addition of saccharine matter
to the -four or dough, slightly and pleas
antly fragrant, palatable without butter or
any form of condiment, and never cloying
upon the appetite"
The reverse, the Professor might have
added, on one hand of the dyspepsia
breeding, doughy compound which passes
for bread in many country home, and OF
the attenuated, alum treated, tasteless loaf
which is produced in many city bakery.
1t seems, however, that these gastroEOmic
denominations are not necessary evils, and
that, despite the repeated efforts which
have been made to initiate Vienna bread
out of Vienna, which have uniformly
failed way docs exist of producing it
in all its delicacy. And that way Is very
simple, as the reader will see by the fol-
| lowing:
The first requisite is to procure as good
| flour as the Vienna bakers have. Good
flour can only be made from pure sound
wheat, and by good milling. This means
in general flinty wheat reduced by the
process OF high or half high milling, and
selection of the products of the milling,
not 10 exceed one-half the total weight of
the wheat ground Good fresh middlings
flour, Prof, Horsford says, would compare
favorably with the average Hungarian
flour used in Vienna.
The next requirement is fresh pressed
yeast. This is already made in the
United States. 1t is not difficult to manu-.
facture, since it is made by skimming The
froth from beer mash in active fermenta-
ton. This contains the upper yeast,
which must be repeatedly washed with
cold water until only the pure white yeast
settles clear from the water. This soft
tenacious mass, after the water has been
drawn off, is gathered into bags, and sub.
jected to hydraulic pressure until there
remains u semi-Golid, somewhat brittle,
dough-like substance, still containing
considerable water. This is the pressed
yeast, which will keep for eighty days in
summer and for an indefinite time on ice.
For use it should be Of recent preparation
and sweet, so that it will yield only alcO-
hOl and carbonic acid as products of fer
mentaton.
Next follows the very important opera
ton of mixing. Into the middle of a
zinc-lined trough, about two anu a half
feet wide and eight feet long, semicylin-
drical form, the Vienna baker empties his
-four sacks. Then, into pail holding
about five gallons, equal parts OF milk and
water are poured, and lett to stand until
the mixture attains the temperature of the
room, between roe to 80S Fab. 1t is then
poured into one end of the trough and
mixed with the bare hand with a small
portion Oi the -four to form thin emul-
sion. The press yeast is next crumbled
finely in the hands, and added in the pro-
portion of three and half ounces to every
three quarts of liquid, and then one ounce
of salt in same proportion is ditlused
through the mixture. The trough is now
covered and left undisturbed for three
quarters of an hour. Then follows the
incorporation of the flour from the neigh
boring heap; and as this is the last of the
ingredients, we may write the recipe as a
whole, thus Flour, eight pounds; milk
and water, three quarts; pressed yeast,
three and half ounces; salt, one ounce.
The mass of dough, being left quiet for
two hours and half, becomes a smooth,
tenacious, pulled mass, of yellowish
color, which yields to indentation without
rupture and is elastic. II is now weighed
into pound masses, and each lump is then
each of three, quarters Of inch in thick
ness. OF each one of these, the corners
are brought together in the center and
pinched to secure them, Then the lump