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.
56 to 58 quarts water.
2 3/4 lbs. salt.
1 1/2 lbs. malt extract.
2 lbs. Fleischmann's Yeast.
3 lbs. of sugar.
If sponge is used, use same proportions of water for sponge and dough. Allow sponge to come to second drop. Next mix dough, and after mixing, allow to come to full proof. Time, 1 1/2 hours. Work over and allow to rise for 30 minutes more. It is then ready for the bench.
Straight dough, which is the simpler way, should be allowed to become very light at first rise; in fact, so light that it will sink readily to the mere touch of the hand. Lay dough together thoroughly, allow to get nearly as light as first time, twice more; it is then ready for the bench.
The total time for fermentation of straight dough for French Bread is 4 1/2 to 5 hours.
This bread, to be properly made, requires a good amount of steam for baking, and a moderately hot oven.
The respective time for straight dough to acquire its necessary proof, is as follows:
3 to 3 1/4
1 to 1 1/4
4 1/2 to 5