2. Make the kneaded dough smooth, and then put it into a container for fermentation to double the size. You can poke holes that don't retract with your fingers. Don't ferment the toast dough too much, or it will be rough when baked.
3. Move the fermented dough to the kneading mat, sprinkle a little dry powder on your hands and the kneading mat, gently press the dough to exhaust the gas inside, and then divide it into 6 parts on average. After rounding the dough, keep awake 15. If the weather is dry, cover it with wet gauze.
4. After proofing, flatten the dough, roll it into a tongue-shaped patch with a rolling pin, fold the two sides in half, and then roll it up. All the dough is processed here.
5. Put it into a 450-gram toast mold. You need two toast molds. It's very enjoyable to bake two at a time, and breakfast for a family for a week is enough.
6. The second fermentation is over. Bread embryos can grow into molds for about 9 minutes. The fermented dough will be elastic and full when touched lightly. Shake the mold gently, so that the dough will tremble, but it will not shrink. If it collapses when touched, it is fermentation transition. Fermentation is also a place to pay attention to when making toast. As long as the dough is kneaded in place and fermented correctly, you can make delicious toast with your eyes closed.
7. Preheat the oven and bake at 165 for 35 minutes. If the surface color is deep, it can be covered with tin foil. I like Yamagata toast best, so I don't cover toast box.
8. Immediately take the baked toast out of the mold, cool it and store it at room temperature. If it takes a long time, freeze it. Take it out when eating and bake it for another 5 minutes.