Whole wheat toast?

Ingredients?

Two quantities of 450g toast molds

340g high-gluten flour

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220g whole wheat flour

40g brown sugar

9g salt

20g milk powder

20g honey

5g instant dry yeast

Ice water (for soaking whole wheat flour) 220g

Water (for main dough) 150g

How to make whole wheat toast?

Stir whole wheat flour with ice water until there is no dry powder

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Keep in the refrigerator for 18-24 hours before use

Mix the main dough ingredients except butter, and add whole wheat flour soaked in the refrigerator overnight, and knead until the dough is smooth and elastic. It is not sticky and can be used to pull out thicker films. Add softened butter and knead until the dough has good elasticity and ductility and can pull out a thin and flexible film. Arrange the dough and let it ferment at room temperature for 60 minutes.

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Send to 2.5 times the original volume

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Do this twice and three times Fold and turn over (please refer to the turning operation of seaweed cheese ciabatta)

Continue to ferment for 30 minutes until it is 3-3.5 times the original volume

Fermented Cut the dough evenly into 6 parts

Run into a round shape and rest for 20 minutes

Put the dough right side up and flatten it slightly

Use a rolling pin to roll it into an oval shape

Turn over

Roll the dough from top to bottom

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The rolled dough continues to rest for 20 minutes

Put the dough lengthwise with the edge down, and press it slightly

Use a rolling pin to roll it into a long strip

, turn it over

Roll it from top to bottom into a roll

Put each group of three into the mold with the mouth closed, close the lid, and ferment in a warm and humid place

Finally fermentation is completed, and the dough rises until the mold is 8.5 minutes full

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Cover the mold, place it in the preheated oven, middle and lower layers, and bake at 210°C for 38 minutes. Immediately after shaking the mold out of the oven.

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Tips

1. Different whole wheat flour may have different water absorption and different gluten content. The one used here is Queen’s. Whole wheat flour.

2. Use ice water for soaking whole wheat flour, especially in hot summer.

3. Due to the difference in gluten content of whole wheat flour, the mixing time of the main dough will be slightly longer. In summer, attention should be paid to controlling the surface temperature. It is best to keep it at 24-28°C.

4. If the brown sugar is agglomerated, use a beater to break it before use, or use part of the water in the main dough to soak the brown sugar in advance.

5. There are no pictures of the turning process here. First, fold the left and right 1/3 to the middle, then fold the upper and lower 1/3 to the middle, and finally turn the next one so that the bottom is on top.