The Pioche weekly record. [volume] (Pioche, Nev.) 1877-1900, 1894-09-13
FACTS ABOUT BREAD.

Styles change i'll bread as i'll every
thing else, and shapes that were more
or less familiar ten years ago are now
not made at all. Every baker tries to
have something distinctive about his
output, and almost every baker thinks
his bread is the best. So everybody
who buys bakers bread knows there is
really a great difference in it in appear
ance and in taste. The housewife
makes wheat bread of one kind of -four;
the baker makes it generally of three,
two brands of spring wheat flour and
one of winter wheat, mixed, with the
result of making finer, whittier, smooth
er loaf. Bakers do not all agree as to
the exact proportions in which these
fours 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 -four is made of the entire
grain of the rye; the rye flour used i'll
the ordinary rye bread is usually mixed
with wheat -four i'll proportions vary
ing from little wheat up to half
wheat. OF the bread sold in American
bakeries, about 50 per cent. is wheat,
the remaining 3 per cent. being divid-
ed about equally among graham, rye
and gluten. In German bakeries the
proportion of rye 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 fifteen shapes that are more
or less commonly sold. And these
breads are made of about as many diff
ferent kinds of dough- for instance,
there is New England dough, Wen
ma dough, and so on, each being COM
posed of different blend of materials
and mixed and handled differently.
Perhaps as nearly standard as any OF
these shapes is the one known as New
England; this is an oblong loaf with
square corners Almost all of these
breads are made i'll different sizes; the
New England is made in at least five
which are sold at cents, s cents, 1C
cents, 25 cents and 30 cents; usually
the 30-cent loaf is made to weigh a tri
fle more than three 10 cent loaves would
weigh.
The smallest-sized New England loa
, is the one most sold, as is the case witt
, all breads made in sizes, but the 8 CEN
and 10 cent loaves are in large demand
and there is steady sale for the loave
at 25 and 30 cents; the larger of tn
two big loaves is sometimes cut i'll tw'
and sold in halves. The big loaves ar,
, sold to boarding houses and to privat
families also. Some folks like crus
and some like the inside; the big loave
are especially desirable for those VIII
like the inside; they have proportion
ately to weight less crust than tn
smaller loaves, and they can be so Gu
as to be served in almost any form tina
may be desired, with crust or without
, Breads for hotels and restaurants ar
generally made in special shapes
} They use a shape corresponding to New
| England, and many restaurants tina
don't want so much crust take brea,
that is made in loaves about eigthee
, inches in length, and not very wide
r baked not separately, but laid close tc
gether so that the loaves have crust o
3 the ends only Some hotels buy thi
> kind of bread, but hotels generally us
r more French bread and Vienna sticks
Q Taking all the people together, old an
young, it is probable that about three
quarters like their bread crusty. Me-
York SIM