You have to be a baker to understand the humor.... (I hope this shouldn't be in the Lounge)

[Trillo]

Can you spot the joke?

By U.S. Navy photo by Mass Communication Specialist 3rd Class Dylan Butler (Public domain), via Wikimedia Commons

[Fortinbras Armstrong]

1. No, explain it please.

[Trillo]

2. I'll come back in a day or two --

-- let more of the folks in this group have a chance to guess.

[CaliforniaPeggy]

3. My dear Trillo!

I suspect our baker is doing CPR on the dough!

That is the approximately correct hand position, anyway...

[Trillo]

5. CaliforniaPeggy!

You must be a baker! And a great hinter, without quite giving it away!

[CaliforniaPeggy]

6. I actually don't bake much any more...

I've gotten away from baking...calories, no energy, etc.

But.

I was an RN, and I remember my CPR!

Thanks!

[littlemissmartypants]

4. I see

A cat, a kitten, a duck and Homer Simpson.

[Trillo]

7. I see the cat too,

now that you mention it! Great imagination!

[littlemissmartypants]

8. Thanks. eom

[Luminous Animal]

9. I see.

Jaba the Hutt and a sheep. And a duck.

[kentauros]

10. I bake, but I don't think I'm seeing what you're seeing.

The only thing to come to mind was this...

[Trillo]

11. I think you're a baker, also a great hinter.

Doughboy indeed!

[Trillo]

12. "Intermediate Proofing"

If you'd like to learn how the U.S. Navy used to make bread in 1961, the following is a good baking book, with lots of bread formulas, including the classic raisin bread (great recipe, yummy!). If you are unfamiliar with the formula notation, see: Baker's Percentage.

Regarding the picture, see section 305, item #4 "Intermediate Proofing", then maybe the humor in the photo will be a bit more evident. Dough should sit in Intermediate Proofing for about 8-15 minutes.

The Navy procedures should be similar today, it ain't rocket science.

I don't generally make rolls, but I'm guessing it should take about 10 seconds to press a well relaxed doughball into a flatish shape like those pictured and place it on the proofing tray on the left, and the doughball should be easy to flatten. The CPR movement of the guy on the left, AKA Doughboy, suggests he's pressing non-relaxed dough into the desired shape, and having a bit of difficulty with it. At 20 seconds per doughball, for 15 minutes of relaxation, that's about 3 balls per minute, and so there should be about 45 doughballs made up in advance and allowed to sit in "Intermediate Proofing", essentially waiting for 15 minutes until Doughboy grabs one to shape and place on the tray.