200% Polish milk toast
Overview
Very soft and silky bread, very moisturizing.
Tags
Ingredients
Steps
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Mix the Polish ingredients, wrap in plastic wrap, ferment at room temperature for 2 hours, and refrigerate in the refrigerator overnight for more than 12 hours. (Can be refrigerated for up to 3 days.)
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Ferment until doubled in size.
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It's honeycomb-shaped inside.
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Except for butter, put the other ingredients of the main dough into the bread machine, select the dough program and start kneading for 20 minutes. Press the stop button, add chopped or softened butter, and reselect the dough program to knead until the end. (I used eggs instead of milk, 95 grams of liquid from 2 eggs, leaving a little for brushing)
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The 2 kneading programs of my bread machine kneaded out a large film. (Kneading out a large film is the key to soft and stringy bread.)
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Ferment until doubled in size. (When you rub a hole with your fingers, it won’t collapse or shrink. The shrinkage means it hasn’t fermented yet, and the collapse will be too much.)
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Press the fermented dough to deflate and divide into 6 equal parts.
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Take a piece of dough and roll it into a small rectangle. (The dough is a little sticky, just put a little hand flour on it and it will stop sticking.)
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Fold left and right to the middle.
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Then roll it into a long strip, the same width as the toast mold.
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Roll up.
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Place into a 450g toast mold.
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Ferment for the second time until 8-9 minutes full, then brush with egg wash.
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Place in the preheated oven and bake at 350 degrees Fahrenheit (180 degrees Celsius) for 40 minutes.
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I cover it with foil at the beginning to prevent the color from getting too dark.
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Unmold immediately after baking and let cool. (The shape is getting uglier and uglier now.)
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Visible softness.
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Soft and brushed.
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The most enjoyable thing is to eat it by tearing it apart.
