The Worthington advance., 1876-05-25
W0RrHlNG0N, MINNESOTA THURSDAY NAY 2 1919
The Vienna Process of Making Good Bread,

The Vienna Process of Making Good Bread,
Frem the Scientific American.
| One OF the practical and useful
works which has recently emanated
from the government printing Office at
washington, is Prof. E. N. H0rsford' 9
report on the subject of Vienna bread.
1t is the result of careful and exhaus-
tive research. There is something
very appetizing in his description of
the Kaiser Semmel, as the bread is
there termed. It is ga smooth irreg-
ularly rounded, small, wheaton flour
loaf, of uniform weight. 1t presents
rich reddish brown crust, and deli.
cately shaded yellowish-almost white
interior. 1t is always light, evenly
porus, free from acidity in taste or
aroma. family sweet without the ad.
dition of saccharine matter to the -four
or dough, slightly and pleasantly fra.
grant, palatable without butter or any
form of condiment, and never cloying
upon the Appetite
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 good milling.
This means in general finty wheat re-
duced by the process of high or half
high milling, and selection of the
products OF the milling, not to exceed
| one-half the total weight of 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. It is not difficult to
manufacture, since it is made by skim
ming the frOth from beer mash in act
i've fermentation. This contains the
upper yeast. which must be repeatedly
washed with cold water until the only
pure white yeast settes clear from the
water. This soft, tenacious mass, af-
ter the water has been drawn off, is
gathered into bags and subjected to
hydraulic pressure, until there re-
mains a semi-solid, somewhat brittle,
dOughlike substance, still containing
considerable water. This is the COM
pressed yeast, which will keep for 80
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 alcohol and carbonic
acid as products of fermentation.
Next follows the very important
operation of mixing. Into the mid
die of a zinc-lined trough, about two
and a half feet, wide and eight feet
long, semi.cylindrical in form, the
Vienna baker empties his flour sacks.
Then, into pail holding about five gal
Ions, equal parts of milk and water are
poured, and left to stand until the
mixture attains the temperature of the
room, between 20 degrees to 80 degrees
Fahrenheit. 1t is then poured into
one end of the trough and mixed with
the bare hand with small portion of
the flour to form a thin emulsion. The
press yeast is next crumbled finely in
the hands, and added in the proportion
of three and a half ounces to every
three quarts of liquid, and then one
of salt in same proportion is diffused
through the mixture. The trough is
now covered and left undisturbed for
three quarters of an hour. Then fol-
lows the incorporation OF the flour
with the neighboring heap and as this
is the last of the ingredients, we may
J write the recipe as a whole, thus {:
Flour, 8 pounds milk and water, 3
quarts pressed yeast, l-2 ounces !;
salt, ounce.
The mass of dough, being left quiet
for two hours and half, becomes a
smooth, tenacious puffed mass, of yell
lOWiSh color. which Yields to indentiOn
without rupture and is elastic. 1t is
weighed into pound masses, and each
lump is cut by machinery into IL small
pieces, each of three-quarters of an
inch in thickness. OF each one of
these the corners are brought together
in the center and pinched to secure
them. Then the lump is reversed and
placed on a long dough board for fur
ther fermentation, until the whole
batch is ready for the oven. Before
being introduced into the latter, the
rolls are again reversed and restored
to their original position, having con-
siderably Increased in volume, to be
still further enlarged in the oven to at
least twice the volume of the original
dough. In the oven they do not
touch each other, and the baking oc-
cupies about fifteen minutes. TO
glaze the surface they are touched in
the process of baking with = sponge
dipped in milk, which besides impart-
ing to them smooth surface, increas-
es the brilliancy of the slightly red
dish cinnamon color and adds to the
grateful aroma of the crust.