Toast bread (Polish variety)--cotton-like bread
Overview
I saw this recipe on a blog. I thought it was good so I copied it, but I haven’t made it since. I saw it when I was sorting out drawers in the past two days, so I made it. I forgot which senior made the recipe. I'm so sorry! I have made a lot of bread, and I think this recipe is really great. Okay, without further ado, let’s take a look at the steps. If it’s empty later, I’ll sort it out in the log for everyone’s reference
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Ingredients
Steps
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First, make a starter according to the recipe in the ingredients. Polish starter: 50 grams of high-gluten flour, 50 grams of water, and 1 gram of yeast. Mix all the ingredients together and ferment at room temperature for 10 hours until there are many bubbles (as shown in the picture).
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Weigh the main bread ingredients first
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Put all the ingredients except butter into the bread machine in the order of liquid first and then powder. First select the dough program of the bread machine and knead for 15 minutes until the dough is smooth
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Add butter, then start the kneading process and knead for 15 minutes, until it is fully kneaded and a large film can be pulled out
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Check the bread film effect
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After kneading the dough, start the bread machine's fermentation program for 1 hour
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Ferment until doubled in size. Use your fingers to apply flour and make a hole in the middle. If it does not collapse, it means fermentation is complete
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Take out the exhaust, divide it into 4 equal parts, and let it rest for 15 minutes
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The rod has a long tongue shape
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Roll up and put into the mold for the second fermentation
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Ferment until the mold is about 8 minutes full
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Brush the surface with egg wash
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Preheat the oven to 200 degrees for 20 minutes. Cover with tin foil after browning
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Delicious food is out!
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Like layers of cotton wool, it tastes great!
