This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1900 Excerpt: ...be necessary to mould up, prove well, and then you will have very slightly to oil or grease the crumby edges of the loaf with some clean melted lard to ensure them breaking clean. I do not know whether the loaves shown on Fig. 82 are general in Cornwall, but it is the name generally used to denote them in London. Take ...
Read More
This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1900 Excerpt: ...be necessary to mould up, prove well, and then you will have very slightly to oil or grease the crumby edges of the loaf with some clean melted lard to ensure them breaking clean. I do not know whether the loaves shown on Fig. 82 are general in Cornwall, but it is the name generally used to denote them in London. Take the half-quartern lump of dough, and mould it up round under your hand, the same as you would a Coburg; then lengthen out pointed at each end, but not too long; flatten with your hands by pressing well with the palms; then fold over and stick your finger in four or five times down the centre as shown, and be sure that you force your finger through to the board; prove, wash over, and set into the oven. These loaves are usually baked crusty all round, and as a consequence, lose considerably in baking; yet the public all the same require it weighed, if they can get it. This is a somewhat different shape to the last, but would be moulded up in about the same way, only that instead of the ends being pointed they are kept nearly square, otherwise they are exactly the same. Fig. 84 is the same loaf, only much longer--in fact, just twice as long. They are proved on separate boards, and set into the oven on long peels, after being washed over. Usually the price charged for these loaves is 6d. each; but of course you will have to charge according to the locality you live in. While we are about it, we may as well have all the long loaves here. Fig. 85 is moulded up in just about the same way as the shorter long loaves previously given; but, instead of being proved on the boards, they are proved in long baskets, made expressly for the purpose, and lined with sacking, in which the loaves are proved, closed up, then turned down on to the peel, washed over w...
Read Less
Add this copy of Practical Bread-making: A Useful Guide For All In The to cart. $18.00, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 2022 by Legare Street Press.
Add this copy of Practical Bread-making: A Useful Guide For All In The to cart. $28.30, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 2022 by Legare Street Press.
Add this copy of Practical Bread-Making: a Useful Guide for All in the to cart. $44.34, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2012 by Nabu Press.
