Bread Fermented with Yeast, and Made By Public Bakers

Ingredients

• 4 to 5 pounds coarse sea salt
• 3 to 4 pints yeast
• 1 sack flour
• hot water

Directions

1. Sift the flour into a kneading trough.

2. Dissolve the salt in a pail of hot water.

3. Let the water cool to 84°F (29°C) and add the yeast, blending well.

4. Make a hole in one-third of the flour and gradually mix in the yeast water to form a stiff batter.

5. Level the surface, sprinkle with flour, and cover with sacks or cloths to set the sponge for 1 to 2 hours.

6. When the sponge has doubled in size, mix in the remaining flour and knead for about an hour until it becomes dough.