The Somerset reporter. [volume] (Skowhegan, Me.) 1868-1909, 1894-07-26
BAKERS BREAD



Article of Food
Stvle, change in bread, a. IN every
thing clse. and shapes thai WE more
or loss familiar 10 years az ar now
not IA tdc at all Every baker trics TO
have something distinctly about his
output, ana almost every babsl thinks
his bread Is the best. So ey 1Yb0dy who
buys bdke1s bread knows tHare Is really
a great difference in 81 in appearance and
il taste. The housewife makes wheat
bread of one kind Of flour the baker
makes It generally Of tlnee-t%o brands
of sIring wheat flour and on, of winter
wheat, mixed, with the re-aIf Of max
ing finer, whittier, smoother lasf. Bak-
ers do not all agree as to tn sNact pro
portions i'll which these -four should be
mixed.
Graham flour is made Of the entire
grain Of the wheat ground up together;
gluten flour Of that part Of the wheat
grain which contains the gluten Rye
graham flour Is made Of thu centre grain
Of the rye; the rye flour USED III the or
binary rye bread is usually mixed with
wheat flour III proportions varying from
a little wheat up to half wheat. Of the
bread sold in American bakeries about
50 per cent Is wheat, the remaining ID
per cent being divided about equally
among graham, rye and gluten. In Ger
man bakeries the proportion Of ryo
bread sold is very much greater.
Bakers are all the time getting up
new shapes in bread, and there can
scarcely be said to be any absolutely
standard form, though there are some
that are practically so-the oblong, the
round, the long, round French stick,
Vienna stick and Vienna loaf. There
are now about ID shapes that are more
or less commonly sold. And the9e breads
are made of about rs many different
kinds Of dough For instance, there is
a New England dough- a Vienna dough,
and SO on, each being composed Of
different blend of materials and mixed
and handled differently.
Perhaps as nearly standard Is any OF
these shapes is the one known as New
England This is an oblOng Loaf with
square corners. Almost all Of these
DIt1tlS uIt Ililtlt III NilIltiNjlA 7is'7s L ~
New England is made i'll IT least five,
which are sold at cents, cents, 10
cents, % cents and 80 cents. Usually
the 30 cent loaf is made Ia weigh IA
trihe more than three 10 cent loayes
would weigh. The smallest sized New
England loaf is the one most sold, as
is the case with all brcaas made i'll
sizes, but the cent and 10 cent loayes
are iii large demand, aud there IS
steady sale for the loayes at % and 30
conts The larger Of the two big loayes
Is sometimes cut III two and sold lii
halves. The big loaycs are sold to
boarding houses and to private families
also. Some folks like Il crust, and some
like the inside The big loaves are IS
pecially desirable for those WHO like the
inside. They have proportionately to
weight less crust than the smaller
loayes, and they can BE- So cut as to be
served III almost any form that may be
do5ired, with crust or without.
Breads for hotels and restaurants are
generally made i'll special shapes. They
use shape corresponding to New Eng
land, and many restaurants that don t
want so much crust take a bread that Is
made in loaves about Is inches i'll
length, and not very wide, baked not
but laid close together, so
that the loaves have crust on the ends
only. Some hotels buy this kind of
bread, but hotels generally use more
French bread and Vienna sticks, TAX