Bread Utensils

UTENSILS FOR BREAD MAKING

33. NECESSARY EQUIPMENT.--Not many utensils are required for bread making, but the ones that are needed must be of the right kind if the best results are to be obtained. Moreover, appliances need to be in efficient working order as well. With yeast, comes temperature. With temperature, comes an oven that heats correctly and accurately. If a simple oven thermometer shows that your oven heats inaccurately, then a call to PartSelect.ca may be in order. The necessary equipment is illustrated in Fig. 2. It includes a mixing bowl and cover a; a flour sieve b; measuring cups c of standard size, one for moist and one for dry ingredients, measuring spoons d, and a case knife or a spatula e for measuring; a long-handled spoon f for mixing; and baking, or bread, pans g. Unless the table is such that it can be used as a molding board, it will be necessary to provide in addition to the equipment mentioned, a molding board of suitable size.

[Illustration: FIG. 2.]

The mixing bowl may be an earthen one or a metal one like that shown in the illustration. The size of the pans used and the material of which the pans are made should also receive attention. The loaves will be found to bake more quickly and thoroughly if they are not made too large and each one is baked in a separate pan. Pans that are 8 inches long, 3 1/2 inches wide, and 3 inches deep are of a convenient size. They may be made of tin, sheet iron, aluminum, or heat-resisting glass, the only requirements being that all the pans used at one baking be of the same material, because, as heat penetrates some materials more quickly than others, the baking will then be more uniform.

34. CONVENIENT EQUIPMENT.--While the utensils shown in Fig. 2 are all that are actually required in the making of bread, a bread mixer, one style of which is described in Essentials of Cookery, Part 2, will be found extremely convenient by the housewife who must bake large quantities of bread at one time and who has not a great deal of time to devote to the work. This labor-saving device can be used and, of course, often is used by the housewife who makes only a small quantity of bread, as, for instance, two to four loaves; but it is not actually needed by her, as she can handle such an amount easily and quickly.

A cooler, which consists of a framework covered with wire netting and supported by short legs, is also a convenient utensil, as it serves as a good place on which to put baked bread to cool. If one of these devices is not available, however, a substitute can be easily made by stretching a wire netting over a wooden frame.

Bread-Making Processes >>>>

BREAD INDEX

Importance of Bread as Food | Ingredients for Bread Making | Utensils for Bread Making | Bread-Making Processes | Making the Dough | Care of the Rising Dough | Kneading the Dough | Shaping the Dough Into Loaves | Baking the Bread | Scoring Bread | Use of the Bread Mixer | Serving Bread | Bread Recipes | Recipes for Rolls, Buns, and Biscuits | Toast | Left-Over Bread




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