This section is from the book "The Epicurean", by Charles Ranhofer. Also available from Amazon: The Epicurean, a Complete Treatise of Analytical and Practical Studies on the Culinary Art.
For sixteen pan loaves, two pounds each, lay on the table thirty-two pounds of dough; cut it into sixteen pieces of two pounds each, and mold them into balls; flatten and range them in lightly floured boxes to rise for one-half hour; flatten again and lift up the four corners, fold the dough in two, and again in such a way as to form a roll or stick, eight inches long by four inches in diameter; lay these as soon as done in pans sixteen by eight inches with raised edges (No. 3406), previously greased over with lard; lay four in each, very close, one beside the other, and leave them one hour to rise, then push them into a moderate oven to bake for three-quarters of an hour; as soon as they are done remove and turn them out at once.
For seven-pound loaves to cut up for sandwiches and croutons, and for twelve-pound loaves for large croustades and bread-crumbs, roll them out, and prepare the same as the two-pound bread, putting seven or twelve pounds of dough into each, according to the size of the mold. Butter or grease the molds, close the lids, and let rise for one hour, then push them into the mildest spot in the oven.
To bake a seven-pound loaf of bread it will take an hour and a quarter; a twelve-pound loaf takes about two hours; when done, remove from the oven and unmold.
 
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