Fourth Heating of the Oven.
This was begun 15 minutes after 12 o'clock, with 40 lbs. of wood, and 50 lbs. more being added at 30 minutes after 1 o'clock, the total quantity used was 90 lbs.

FIFTH BATCH.
At ¼ before 12 o'clock, the proper quantity of leaven was mixed with the meal, and 52 quarts, or 93 lbs. 27 loths, of water put into it. -- This mass was prepared for kneading at 15 minutes after 4 o'clock, by the addition of 48 quarts, or 86 lbs. 20 loths, of water. The kneading of the dough was begun at 5 o'clock, and at 30 minutes after 5 it was made into loaves, 2½lbs. of salt having been previously added. 186 loaves being made out of this dough, they were put into the oven at 10 minutes before 7 o'clock, and taken out again at the end of one hour, when 25 loaves were weighed, and found to weigh 55 lbs. 18 loths. -- The quantity of water used in making the dough for this batch of bread was 180 lbs. 15 loths.

Fifth Heating of the Oven
The oven was begun to be heated the fifth time at 15 minutes after four o'clock, with 40 lbs. of wood, and 40 lbs. more were added at 6 o'clock; so that in this heating no more than 80 lbs. of wood were consumed.

SIXTH BATCH.
The meal was mixed with leaven at 30 minutes after 3 o'clock; for which purpose 32 quarts, or 57 lbs. 24 loths, of water were used at 15 minutes after 7 o'clock. This mass was prepared for kneading, by the addition of 44 quarts, or 79 lbs. 13 loths, of water, and a proportion of salt; at 19 minutes after 9 o'clock the dough was kneaded the first, and at ¼ before 10 the second time; and in the course of half an hour 160 loaves were made out of it, which were put into the oven at 10 minutes before 11 o'clock, and taken out again at 8 minutes before 12 o'clock at midnight.

The water used in making the dough for this batch of bread was 137 lbs. 5 loths.

Sixth Heating of the Oven.
At ¼ after 8 o'clock, the sixth and last fire was made with 40 lbs. of wood; to which, at 15 minutes before 10 o'clock at night, 34½lbs. more were added; so that in the last heating 74½lbs. of wood only were consumed.

GENERAL RESULTS of these EXPERIMENTS.

The ingredients employed in making the bread in these six experiments were as follows: viz.

 lbs. loths.
Of rye meal, -- -- 1736 0
Of water, -- -- -- 1061 5
Of salt, -- -- -- 15 0
-----------
In all, 2812 5 in weight.
Of this mass 1102 loaves of bread were formed, each of which, before it was baked, weighed 2½lbs.; consequently, these 1102 loaves, before they were put into the oven, weighed 2755 lbs.: but the ingredients used in making them weighed 2812 lbs. 5 loths. Hence it appears, that the loss of weight in these six experiments, in preparing the leaven, -- from evaporation, before the bread was put into the oven, -- from waste, &c. -- amounted to no less than 57 lbs. 5 loths.

In subsequent experiments, where less water was used, this loss appeared to be less by more than one half.

In these experiments 1061 lbs. 5 loths of water were used to 1736 lbs. of meal, which gives 61 lbs. 4¾loths of water to 100 lbs. of meal. But subsequent experiments showed 56 lbs. of water to be quite sufficient for 100 lbs. of the meal.

These 1102 loaves, when baked, weighed at a medium 2 lbs. 5½loths each; consequently, taken together, they weighed 2393 lbs. 13 loths: and as they weighed 2755 lbs. when they were put into the oven, they must have lost 361 lbs. 19 loths in being baked, which gives 10½loths, equal to 21/160 or nearly 1/8 of its original weight before it was baked, for the diminution of the weight of each loaf.

According to the standing regulations of the baking business carried on in the bakehouse of the Military Workhouse at Munich, for each 100 lbs. of rye meal which the baker receives from the store-keeper, he is obliged to deliver 139 lbs. of well-baked bread; namely, 64 loaves, each weighing 2 lbs. 5½loths. And as in the before-mentioned six experiments, 1736 lbs. of meal were used, it is evident that 1111 loaves,

  By PanEris using Melati.

Previous chapter/page Back Home Email this Search Discuss Bookmark Next page
Copyright: All texts on Bibliomania are © Bibliomania.com Ltd, and may not be reproduced in any form without our written permission. See our FAQ for more details.