Color in bread is not necessarily obtained by using a white flour. A better color can be obtained by using a strong and slightly creamy flour handled properly in the fermentation. The mixing of the dough at a high speed, and proper fermentation at the correct temperature, are the factors which make white bread.
To start a dough right is to mix it right. A properly mixed dough should be mixed twenty minutes, in a single arm machine, mixed with a speed of at least 36 revolutions per minute. Some mix their doughs the same length of time in mixers at a speed of 60 revolutions per minute. This gives toughness to the dough and makes it take up more water. There is one danger, and this is allowing the dough to warm up too much. The mixed dough should be 80 degrees Fahr. It is necessary to find the amount the mixer warms up the dough in twenty minutes’ mixing, and allow for this in the temperature of the water added. A dough properly mixed should be tough enough to be pulled out like a rope without breaking.
Too many bakers are running their doughs too hot. We have had an exceptionally early spring—the change from cold to warm weather was very sudden. The bakers have not considered this and made the necessary changes, and consequently the dough is mixed too warm.
Humidity plays a very strong part in the fermentation. With a high humidity the dough works much faster than with a low humidity. It is necessary to take this into consideration in preparing the dough.
Probably the most important step in bread-making is the fermentation period. To start the fermentation correctly means to have the dough mixed correctly as to temperature and ingredients added, to obtain the best results in fermentation.
Yeast ferments best at a temperature of 86 degrees. But, if a dough is set at this temperature, and has a tendency to warm up during fermentation, it gives even a higher temperature when the dough is ready for the pans. Other ferments also start to develop at this temperature which cause the dough to become sour, to a more or less degree, and in this way either cause sour bread or at least a loss of the rich wheat flavor.
A dough works best at a temperature of 80 degrees Fahr., having the room at 76 degrees Fahr. The danger points in the temperature of a dough under these conditions are 76 degrees and 86 degrees Fahr. If a dough is mixed at 80 degrees Fahr. and put into a dough room having a temperature of 76 degrees Fahr., it will probably go onto the bench at 82 degrees Fahr., which gives the best results in the bread. If a dough is mixed warmer than 80 degrees Fahr. it is necessary to watch it much closer and take it at exactly the right time. Even with the most careful observation of a dough at a warm temperature, a loss of flavor or a tinge of sourness develops. Our advice is to be wary of a warm dough.