Hot seed
Material: Xianfeng high-gluten flour: 15g boiling water: 18g.
Practice: Pour boiling water into high-gluten flour and mix well. Cover with plastic wrap and refrigerate overnight (it can be refrigerated in case of emergency).
Medium size dough
Materials: Earl T80 organic whole wheat flour 175g water 105g fresh yeast 6g/ dry yeast 2g.
Practice: When mixing the middle materials, it is suggested that the dough surface should be smooth without dry powder, and it is better to refrigerate 12- 17 hours after fermentation at room temperature of 28 degrees. Or ferment at room temperature for more than 2 hours until the final state is rich in honeycomb tissue.
Main dough
Materials: whole wheat flour 90g erythritol 12g honey 15g eggs 50g water/milk 30g scalded seeds 30g fresh yeast 3g dry yeast1g.
Salt 3 grams coconut oil 20 grams
Steps:
Tear the 1 medium seed into small pieces, mix it evenly with the main dough except salt and coconut oil at low speed, knead it into a thick film at medium and high speed, and then add salt and softened coconut oil, otherwise the coconut oil must be softened, or it will not be easy to blend with the dough. Knead at low speed until coconut oil is absorbed, and then knead at medium and high speed until the glove film is formed. The kneading time is shorter than usual. Observing at any time, 90% gluten is ok. Don't overdo it, it will affect the height.
2 Relax at room temperature of 28 degrees for 30 minutes.
3 exhaust, divided into six equal parts, rolling and tightening, and relaxing for 20 minutes.
4 Exhausted and then rounded, rolled into a tongue, turned over, rolled into a rectangle, with the left side folded to the middle, the right side folded to the middle, rolled from top to bottom, pinched the bottom, and put it face down in the mold (the surface can be sprayed with water to stick the favorite lines).
5. Put it into a fermentor with a temperature of 35 degrees (32 degrees in summer) and a humidity of 75%, and ferment for about 30 to 40 minutes until the mold is 8 minutes full (bake Yamagata toast without covering).
6 Cover the lid, put it in the preheated oven (remember to preheat the oven for about 25 minutes in advance after the final fermentation), bake at 170℃ and 185℃ for about 20 ~ 22 minutes (adjust the temperature and time according to your oven's temper), take it out, shake the air, and seal it after air cooling to a residual temperature.