Polish toast

Overview

I made Polish toast yesterday. It was soft, delicate and tasted great.

Mix the Polish seeds, cover with plastic wrap and refrigerate overnight (the Polish seeds are in a wet state)
Mix all the main dough and polish except the butter.
When it becomes slightly chewy, add butter and stir.
Cut a small amount of dough and use your hands to pull out a large, strong, transparent film.
Cover the kneaded dough with a plastic bag and let it rest at room temperature for fermentation.
Press and deflate the fermented dough, weigh it, divide it into 5 pieces, roll it into balls and let it rest for about 15 minutes.
Roll it into an oval shape, cover it with a plastic bag and let it rest for about 15 minutes.
Roll it into a beef tongue shape again, sprinkle with coconut milk and sugar (you can also brush a layer of butter on top)
Roll up again.
Put the 450g toast box with the seam side down and ferment it at 35-38 degrees until it is 8-9 minutes full (only 4 pieces of dough can be placed)
Place in the middle and lower racks of a preheated oven at 175°C for 35 to 40 minutes (temperature and time are for reference only)
Very soft~
The internal organization is delicate~
Appreciation of the finished product~