The whole wheat toast is full of wheat flavor, soft and elastic, and it can be eaten one by one.
Today, we use Polish methods to make whole wheat toast, which is soft and elastic, full of wheat flavor in the mouth, and super brushed. We can eat it one by one, which makes us feel very good.1. Each brand of flour has different water absorption, so flour and water can be added as appropriate according to the water absorption of flour.2. The baking time can be adjusted according to your oven temperament.3. After the baking surface is colored, cover a piece of tin foil to prevent the surface from being too scorched.4. The freshly baked skin is a little hard. Let it cool to a slight heat and then seal it. Keep it at room temperature for 2-3 days. It is better to seal it well for freezing storage. Thaw it before eating. Preheat the oven by 170 degrees. Spray a little water on the surface and heat it for 3-5 minutes.
Step 1 . Let's mix 65g of water and 60g of whole wheat flour, soften the bran in the whole wheat, and set aside.
Step 2 . We prepared the Polish seed starter in advance. Mix 75g of high gluten flour, 75g of water and 1g of yeast together until there is no dry powder. After fermentation at 25 ℃ for 3-4 hours, it will swell to 3-4 times the size. There will be many small bubbles on the surface and many reticular pores in the internal tissue. There will be no sour smell.
Step 3 . Put 140g of high gluten flour, 25g of white granulated sugar, 3g of salt, 3g of yeast, 1 egg (about 55g), Polish seed yeast and whole wheat flour paste together and put them on the chef's machine to start mixing.
Step 4 . Stir it for about 10 minutes, stir it evenly, and the surface is slightly smooth to form a thick film. Add 25g of salt free butter softened at room temperature, and continue to stir.
Step 5 . After about 15 minutes of stirring, you should be able to knead a thin glove film.
Step 6 . Take out the dough, knead it round, wrap it with plastic wrap, and ferment at 25 ℃ for 50-80 minutes, until it is twice as big.
Step 7 . Take out the fermented dough, exhaust the air, and evenly divide it into three portions.
Step 8 . Rub all round and wrap with plastic wrap, and relax for 5 minutes.
Step 9 . Take a dough, roll it long and thin, and roll it tightly from one end.
Step 10 . Wrap the plastic wrap and relax for 5 minutes.
Step 11 . Take a loose dough, roll it long and thin on the side, and roll it tightly from one end.
Step 12 . Arrange in the toast box and put it into the oven for second fermentation.
Step 13 . The temperature of the oven is 35 ℃, the humidity is 80 ℃, and the fermentation is 1.5 times larger (Note: put a bowl of hot water in the oven to help fermentation)
Step 14 . Fermented to 9 minutes full, take out the surface and brush it with a layer of egg liquid, and then put it into the preheated oven.
Step 15 . Preheat the oven to 170 ℃, then put in the bread and bake it for about 30 minutes (pay attention to color the surface and cover it with a piece of tin foil during baking to prevent the surface from being too scorched.)
Step 16 . Shake it after it is out of the oven to shake off the hot air inside the toast, and then release the mold sideways to cool, which can prevent the waist from collapsing.
Step 17 . Whole wheat toast, complete O
Step 18 . Soft and elastic, full of wheat fragrance.
Step 19 . Tearing them one by one makes me feel better.
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