Putrefaction means decomposition of materials employed. It is a non-alcoholic ferment, and the material undergoing putrefaction always gives out a decidedly bad odor.
In making a dough the first point to consider, after proper ingredients have been selected, is the temperature of the dough and of the proving room. The utmost care should be exercised to keep the dough room at a uniform temperature. The best temperature for dough is 78 degrees F., after mixing, and the temperature of the shop should be about 82 degrees F.
To keep a dough thus made at the proper temperature during the period of fermentation it is necessary to use salt in the proper proportions to the amount of sugar and shortening added in the mixing of the dough. So that the rising acidity during the process of fermentation may be properly neutralized salt is used, first to govern the fermentation, and secondly, to give the bread the necessary flavor. Although it is generally conceded that salt retards fermentation, nevertheless this action is most powerful on non-alcoholic ferments. Consequently, salt, if used in the proper proportion, really acts as a stimulant to produce a healthy dough, or perfect loaf of bread.
My experience has taught me that for plain white bread three ounces of salt to a gallon of water is the proper amount. For each two ounces of sugar and shortening added to a gallon of water, one-quarter ounce of salt should be correspondingly added, until four ounces of salt are used to the gallon.
Such a dough, therefore, will call for one-half pound each of sugar and shortening and four ounces of salt to each gallon of water. This would make a very rich home-made dough with a large yield, on account of its moisture retaining power.
In adding more than one-half pound each of sugar and shortening to the gallon, as in making rolls and sweet doughs, the amount of salt must be reduced one-quarter of an ounce for each additional two ounces of sugar, and shortening added to the gallon, until two ounces of salt is all that remains to be used to the gallon of water. From this limit only one-eighth of an ounce is deducted for each additional two ounces of sugar and shortening added.
The amount of flour added to the gallon of liquid depends upon the class of bread to be made. It averages 12½ to 15 pounds to the gallon.