Bread and cake baking

Metadata

Gutenberg ID

78839

Title

Bread and cake baking

Language

en

Book source

Project Gutenberg

Description max 80 words

Frederick D. Hauptmann's 1877 guide offers practical advice on bread and cake baking, covering everything from yeast preparation and dough mixing to specific recipes for cakes, pies, and ice cream. The text also addresses workplace ethics in bakeries and shop maintenance.

Summary up to 500 words

Published in 1877, Frederick D. Hauptmann's *Bread and Cake Baking* serves as a comprehensive manual drawing upon over a decade of his practical experience in the trade. Beyond a mere collection of recipes, the work functions as a social critique and a guide to professional integrity. In his preface, Hauptmann addresses the baking industry's prevailing evils, specifically condemning the grueling hours, night shifts, and Sunday labor that plagued many bakeries. He further criticizes the 'treating' culture at bakers' homes, arguing that sober, intelligent workmen are preferable to those influenced by excessive drinking. Hauptmann places significant emphasis on the physical environment of the bakeshop. He advocates for facilities located above ground rather than in cellars, insisting on ample windows for light and ventilation to prevent odors from frying or boiling from permeating the store. He details rigorous hygiene standards, recommending that floors be scrubbed weekly and that all equipment, particularly yeast tubs, be scalded and kept free of grease to prevent spoilage. The technical core of the book focuses on the science of leavening. Hauptmann provides exhaustive instructions for creating stock yeast, ferment, and sponge, stressing the importance of temperature control and clean equipment. He explains the nuances of dough preparation, noting that water quantity must be adjusted for weather conditions to ensure the bread rises properly without tearing or becoming dark. The majority of the text is dedicated to a vast array of recipes. Hauptmann covers various breads, including hearth bread and rye, alongside an extensive catalog of cakes. His repertoire includes sponge, pound, and Scotch varieties, as well as specific confections like taffy, crullers, jumbles, and macaroons. He also provides detailed methods for making ice cream, offering recipes for vanilla, strawberry, and chocolate flavors, along with instructions for preparing flavored waters and decorative gum paste pyramids. The book concludes with notes on coloring agents, including warnings about the toxicity of aniline and gamboge, and a request for future contributions to expand the work. Ultimately, Hauptmann aims to provide parents with a useful resource for their daughters while offering bakers a reliable assistant to ensure high-quality, light, and spongy results in their own enterprises.

LLM editorial rating

4.2/5

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