there is much intersting information on pre-mecahnical prfesional
baking, though not empirical in
chapter "COMPARATIVE DATA: THE BAKING PROCESS DURING THE 1840's" of
http://www.cr.nps.gov/history/online...fova1/hfrt.htm

chapter here http://www.cr.nps.gov/history/online...fova1/hfr2.htm
about half way down page paragraph heading "Setting the sponge" and
then next "Making the dough"

at end of "Setting the Sponge" reads as follows

quote "After the "sponge" had finished rising and started to fall it
was, according to some formulas, ready for making dough. Other recipes
called for the stirring in of more warm water or "liquor" (water mixed
with certain ingredients) at this time and letting the "sponge" rise
one or more additional times, adding more "liqour" with each stirring.
Depending upon the amount of water added for each of these "sponges" in
relation to the whole quantity used in the dough, they were called
"quarter," "half," or "whole" sponges."

so clearly here we have some bakers with a very wet dough (a sponge)
and some who then knead in more flour - though again its hard to
imagine the degree of kneading that coudl subsquenlty be done
mechnically

incidentally there is much intersting info higher in the page re wood
fired oven management that augments simular information for those with
a wood fired oven like myself from Alan Scott and other modern wood
fired oven experts

yours
andy forbes