Aerated Bread

Ingredients

• water
• flour

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Prepare water by forcing carbonic acid into it under high pressure (about 160 to 180 pounds per square inch).

2. Place flour in a strong, pressure-capable vessel.

3. Connect the water vessel to the flour vessel and draw the carbonated water into the flour while kneading.

4. Knead until the mixture forms a paste with good tenacity.

5. Release the pressure to allow the gas to escape, which will raise the dough.

6. Bake in an oven preheated to 350°F (175°C), ensuring the top crust forms last.