Bakers' Bread

Styles change in bread, as in everything else, and shapes that were ruore er lcss familiar 10 years ago ure now not made at all. Every baker tries to ' have something distinctive about his output, and aimost every baker thinks his bread is the best. So everybody who i buys bakers' bread knowsthere isreally j a great difi'erence in it in appearance and in taste. The housewife ruakes wheat bread of one kind of flour; the baker makes it generally of three - two brands of spring wheat flour and one of winter wheat, mixed, with the result of making a finer, whitcr, smoother loaf. Bakers do not all agree as to the exact proportions in whioh these flours should be mixed. Graham flour is made of the entire grain of the wheat ground up together; gluten flour of that part of the wheat grain which contains the gluten. Bye graham flour is made of the entire grain of the rye; the rye ñour used in the ordinary rye bread is usually mixed with wheat flour in proportions varying frorn a little wheat up to half wheat. Of the bread sold in American bakeries about bo per cent is wheat, the remaining 15 per cent beiug divided about equally among graham, rye and gluten. In German bakeries the proportion of rye bread sold is very much greater. Bakers are all the time getting up new ehapes in bread, and there can scarcely be said to be any absolutely Standard form, though there are soine that are practieally so - the oblong, the round, the long, round, French stick, Vienna stick and Vienua loaf. There are now about 15 shapes that are more or less commonly sold. And these breads are made of about as raany different kinds of dough. For instance, there is a New England dough, a Vienna dough, and so on, each being composed of a different blend of raaterials and mixed and handled differently. Perhaps as nearly Standard as any of these shapes is the one known as New England. This is an oblong loaf with square corners. Aimost all of these breads are made in different sizes. The New England is made in at least five, which are sold at 5 cents, 8 cents, 10 cents, 25 cents and 30 cents. Usually the 30 cent loaf is made to weigh a trifle more than three 10 cent loaves would weigh. The smallest sized New England loaf is the one most sold, as is the case with all breads made in sizes, but the 8 cent and 10 cent loaves are in large deinand, and there is a steady sale for the loaves at 25 and 30 cents. The larger of the two big loaves is sometimes cut in two and sold in halves. The big loaves are sold to boarding houses and to private families also. Sorne folks like a crust, and some like the inside. The big loaves are especially desirable for those who like the inside. They have proportionately to weight less ernst than the smaller loaves, and they can be so cut as to be served in aimost any form that may be desired, with crust or without. Breads for hotels and restaurants are generally made in special shapes. They use a shape corresponding to New England, and many restaurants that don't want so much crust take a bread that is made in loaves about 18 inohes in length, and not very wide, baked not eeparately, but laid close together, so that the loaves have crust on the ends only. Some hotels buy this kind of bread, but hotels geuerally use more French bread and Vienna sticks. Taking all the people together, old and voung, it is probable that about