SPONGE FOR DOUGH. 119
liquid may be necessary, and to convert the whole, with thorough steady kneading, into a firm but flexible paste, which, after standing in a suitable place until it has swollen to nearly double its original size, is again thoroughly kneaded, and once more left to rise or become porous, before it is moulded into loaves, and despatched to the oven. The required proportion of the different ingredients, and the time for the proper fermentation of the dough, will be found given with exactness in the various receipts for bread contained in this book.
To make dough by setting a sponge.— This method of making dough is usually followed when there is any doubt either of the goodness or of the sufficient quantity of the yeast which is used for it; because if it should not become light after standing a certain time, more yeast, mixed with a little warm liquid, can easily be added to it, and the chance of having heavy bread be thus avoided. After the salt has been well mixed with the flour, a hole is made in the centre, and the yeast, very smoothly diluted with a certain portion of warm water or milk-and-water, is gradually poured into it, the surrounding flour being stirred to it as this is done, so as to convert it into a rather thick batter, quite free from lumps. If the batter be thin, it will rise more quickly, but this is not desirable. Plenty of flour is then strewed on the surface, and it is left until the sponge has broken