Name: Straight Dough, 5 Hours
Ingredients: 1 gallon water (105°F); 2 oz yeast; 17 lbs flour (72°F); ¾ oz coarse sea salt (formerly 'bay salt')

Straight Dough, 5 Hours

Ingredients

1 gallon water (105°F)
2 oz yeast
17 lbs flour (72°F)
¾ oz coarse sea salt (formerly 'bay salt')

Directions

Make a well with the flour.
Dissolve the yeast in about 1 pint of the water.
Dissolve the salt in the remaining water.
Mix all ingredients together and pour into the well.
Knead until you have a smooth, tough dough.
Cover the dough and let it rest in a warm place for 2 hours.

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.