The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1885-11-05
THE BREAD WE EAT.
Some Points Relating to It's
Wholesale Manufacture.
Interesting Secrets o. the Worlds Cook
ing Rooms-Des cription of Bread
Balting-How Crackers are
Evolved, Etc.

aouT of an extensive and well-known
Minneapolis bakery and cracker factory.
The bakers are all men THE fact is,n
explained one of the firm, ''that the
trade is hard one. requiring not only
skill, judgment, and activity, but far
greater physical strength than women
usually possess. / think housewives,
as rule, regard breadn1aking as about
the hardest kind of work they have to
do. The. making of bread in large
quantities would prove far more taxing
on the strength -
'Row about pies and cakes?"
''Oh, they might do that. However,
there is not the same inducement for
them to learn small part of trade
like that. AT any rate, / know of very
few women bakers
An inspection of the actual process of
bread making. from the setting of the
sponge to the time it goes into the oven
under the sidewalk, convinced the Wis
itor that the occupation is one which
demands a great amount of muscle and
the eminent ability to ''hustleo as well.
A trough full of dough under the influ-
ence of "a little leavenn shows no more
inclination to wait. for mans eonven-
ience than do time. tide or the tailor.
The sponge for bread or rolls is made
in one end of stationary wooden
trough, about three feet wide by the
same depth, and from fifteen to twenty
feet long. Likely as not, another sponge
is setting in the other end, and the
space between is conveniently damned
with flour. Either the compressed yeast
Ibought in fve-pound packages) or a
liquid yeast made by the firm is used as
ieaFen. Sometimes the two are COM
bined. There is very little machine
work about breadmaking. After it has
''proved. or risen, two able-bodied
men go to the bottom and haul up the
lower stratum to the surface, and ever
lastingly agitate the mass for fifteen or
twenty minutes. Because of the depth
of the trough and the mass of dough,
usually sufficient for two or three hun
dred loayes, and the dispatch with
which the work must be done to get it
out of the way before another batch
comes on, the process does not appear
in the light of arecreation exactly. The
reporter thought he knew of nothing
but base ball that would demand so
much concentrated strength combined
with activity. The bread is left in the
trough to rise after this kneading. 1t
lies there perhaps an hour and half,
and is then lifted out upon Toured table
and tackled by four men. The first cuts
off "a lump of dough about as large as his
two hands. The second lays it on a
pair of scales and pinches off bit or
adds morsel, SO as to make the
s'pound nominated on the bond" A
single addition or subtraction makes it
right five times in six. and the opera
ton does not take two seconds. A
man stands on each side of the table
beyond him, and, selling a pound of
dough in each hand rolls them round
with quick, deft motions. Then the
balls are placed regularly upon the
further end of the table, where they
stand fifteen or twenty minutes before
thev are worked out. in the oblong,
pointed shape in which most loaves,
especially Vienna and Eureka bread,
~TPSuh' HO 4UdNCos AdfluS HOW
attained their final form, are placed
IN tins and encouraged to rise
ny coating of egg and sugar,
which excludes the air and imprisons
the gas. Then they are placed on p
long g-handled wooden shovel and slid
INTO an oven which has an area of prob
ABLY four hundred feet, and a tempera-
tnre far above that to be attained in the
ordinary range oven.
Ines reporter had always heard and
implicitly trusted the tradition that the
reason that women are less successful
as 1t is alleged they are) than men in
summary operations lies in the fact that
.hey have not a head for weights and
measures-that they will guess and take
2 pinch of this and lump of that, and.
henee that the results attained at differ
snt tunes are as variable as the proper
,ions OF the ingredients are liable to be.
nehee the expectation that these prac-
scea scientific bakers would stick close
y Their weights and measures and
snefmometers-which expectation was
very far from the facts.
oh, no. said the head bread baker
y mixing we just keep adding flour