This section is from the book "A Treatise On Flour, Yeast, Fermentation And Baking Together With RecipesFor Bread And Cakes", by Julius Emil Wihlfahrt. Also available from Amazon: A treatise on flour, yeast, fermentation and baking, together with recipes for bread and cakes.
Set sponge, using:
30 quarts water.
90 lbs. flour, "Rye Blend."
1 lb. Fleischmann's Yeast.
Allow sponge to ferment until 1/2 hour after it commences to recede. The temperature of the sponge directly after mixing should be from 78° to 82° F., which should be regulated according to the season of the year and conditions of the shop.
If temperature of shop is normal, this sponge will be ready in 3 1/4 hours.
28 to 30 quarts water.
3 3/4 lbs. salt.
106 lbs. flour "Rye Blend."
After mixing, allow dough to get full proof; lay over and allow to rise from 1/4 to 1/2 hour more. It is then ready for the bench. After being formed into loaves, they should be handled same way as described for Vienna Bread.
It will take a sponge dough approximately 1 1/4 hours to get its first full proof.
The sponge is apt to heat several degrees during fermentation, especially during the hot season of the year. It is, therefore, necessary to take the water for doughing accordingly cooler. Each, the sponge and dough made thereafter should have the same temperature directly after mixing.