Name: Short and Long-timed Straight Doughs
Ingredients: 10 ounces compressed yeast; 12 ounces coarse sea salt; 12 ounces sugar; 20 ounces lard

Short and Long-timed Straight Doughs

Ingredients

10 ounces compressed yeast
12 ounces coarse sea salt
12 ounces sugar
20 ounces lard

Directions

In a warm environment, mix the yeast, salt, sugar, and lard.
Ensure the dough temperature is between 80°F and 85°F.
Keep the shop temperature between 75°F and 80°F.
Mix the dough well to incorporate air for a finer loaf.
Let the dough rest for 2 hours, then cut it over.
Allow it to rise for 1 hour, then cut it over again.
After a 30-minute rest, the dough is ready for molding.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.