Polish toast bread
Overview
This is my first time making toast. I rarely make this kind of toast because I'm afraid of the trouble and also have to knead out the mask on my hands. A few days ago, I saw the toast bread made by Taotao's mom on the blog, so I tried making it. Unexpectedly, the effect was really good. Why is this bread called Polish toast? Poolish means Poland in French. This kind of Polish toast is relatively easy to operate and has a strong expansion ability. Friends who like toast can give it a try!
Tags
Ingredients
Steps
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Polish starter: 50g high-gluten flour, 50g water, 1g yeast
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Mix all the ingredients for the starter together and let it ferment at room temperature for about 10 hours (room temperature is about 15-18 degrees). The fermented starter will have many bubbles.
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Main dough: 200g high-gluten flour, 48g eggs, 15g milk powder, 70g milk, 15g butter, 40g sugar, 2g salt, 2g yeast
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Mix the fermented Polish starter with all the ingredients of the main dough except butter
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Knead the dough until smooth and add butter
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Knead the dough to the stage where a large film can be pulled out
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The kneaded dough is fermented until it is 2.5--3 times in size
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This is fermented dough
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Take out the fermented dough and press it gently to deflate
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Divide the dough into three equal portions, roll into balls, cover with plastic wrap and set aside to rest for 30 minutes.
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After it is relaxed, take it out and press it gently to release the air, then grind it into a long tongue shape
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Then roll it into a cylindrical shape from top to bottom
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Shape everything and put it into a toast mold for final fermentation
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Ferment until 7-8 minutes full
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Preheat the oven to 150 degrees, set the bottom shelf, and heat it up and down for 40 minutes. Cover the surface of the toast with tin foil
