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.
196 lbs. flour.
54 quarts water.
2 lbs. Fleischmann's Yeast.
2 lbs. malt extract.
2 lbs. sugar.
4 to 8 lbs. lard or other shortening.
2 3/4 lbs. salt.
The respective time for straight dough to acquire its necessary proof, is as follows:
First rise..............3 1/4 hours.
Second rise.............1 hour.
Third rise.............. 3/4 hour.
To bench................ 1/2 hour.
Total time..............5 1/2 hours.
When dough is ready, proceed to scale into required size, and be sure to round up the pieces and allow to rest from 10 to 15 minutes before shaping into Vienna loaves. Lay the loaves smooth side down on cloth-covered boards, pinch up the cloth between loaves, and allow to rest until double in size; then bake with plenty of steam in oven. Oven should be about 20 degrees cooler than for pan bread.
Many larger bakers make up the Vienna bread with the moulding machine, which naturally saves a lot of labor.
In place of the cloth-covered boards, some bakers use boxes, heavily dusted with white or yellow cornmeal. In this case care must be exercised not to set the loaves too close together so they will touch when they reach their proof.
If boxes are used, the loaves must be laid smooth side up.