trade

First Street 450 grams toast box.

formula

Polish species

High gluten powder? 78 grams

Water? 78 grams

High-sugar tolerant yeast? 1 g

Main dough

High gluten powder? 182g

Salt? 3 grams

Sugar? 25 grams

High-sugar tolerant yeast? 2 grams

Sugar-free soybean milk? 150g (refrigerated in advance)

Butter? 20 grams

working methods

1. Making Polish seeds: add yeast into clear water, stir until the yeast melts, add high-gluten flour, stir evenly, cover with plastic wrap, and put in the refrigerator for fermentation for more than 12 hours. If there are bubbles on the surface, the fermentation is good.

2. Making the main dough: All the ingredients except butter are put into the chef's machine, and Polish seeds are put together. 1-2 After stirring, knead the thick film for 4-5 days, add softened butter, and knead until it is fully expanded. Whole wheat dough can be kneaded into 8.9 gluten because it contains bran. (The surface temperature is controlled at about 26, and the water amount can be appropriately kept at about 65438 00 g, which is added during kneading. )

3. Put it into a fermentation box or ferment at room temperature 26 once until the dough is twice as big (about 60 minutes).

4. Take out the fermented dough and divide it into 3 parts on average. After rounding, cover with plastic wrap and relax 15 minutes.

5. Take a smooth dough, pat it upward, turn it over after exhausting, roll it slightly, roll it up and fold it into a cylinder from bottom to top, cover it with plastic wrap, and relax for 10 minute. After relaxation, pat the dough again, then turn it over with a rolling pin, flatten the bottom, roll it up from top to bottom, and put it into toast box respectively. (Hand powder can be used to prevent adhesion during plastic surgery)

6. Put it in a 35 fermentation box or oven (put a cup of warm water to keep the humidity), the humidity is 80%, and the second one is slightly higher than the toast box.

7. Preheat the oven in advance, fire 180 degrees, fire 2 10 degrees, bake for 29 minutes (low-sugar toast box), and add 5 minutes for ordinary toast box. (The temperature and time are for reference only and can be adjusted according to your own oven. )

8. Take it out of the oven and let it cool. When the toast is cooled to hand temperature, put it in a fresh-keeping bag and seal it overnight to reduce water evaporation and soften the toast skin. The bread slices that can't be eaten in two days are frozen in the refrigerator and baked in the oven 150 for 3-5 minutes.