Good starter makes good toast - Polish starter toast

Good starter makes good toast - Polish starter toast

Overview

A starter is a powerful tool for baking good bread. It can extend the fermentation time and allow the grain molecules to release more flavor. Recently I tried a Polish sourdough toast. The Poolish sourdough starter is made of equal parts flour and water, and a small amount of yeast, which means the hydration degree is 100% and it does not contain salt. This kind of starter is very easy to use for making bread. The bread is very soft and makes it more enjoyable to tear into and eat it. The layers are silky!

Tags

Ingredients

Steps

  1. Put the yeast ingredients into a bowl and use chopsticks to stir into a thin dough

    Good starter makes good toast - Polish starter toast step 1

  2. Leave it for 12 hours to ferment into a yeast with many small holes on the surface

    Good starter makes good toast - Polish starter toast step 2

  3. Put the main dough ingredients (leaving aside the butter for now) and yeast into the bread barrel

    Good starter makes good toast - Polish starter toast step 3

  4. Use chopsticks to stir evenly until there is no dry powder, and start the "dough kneading" program

    Good starter makes good toast - Polish starter toast step 4

  5. After the "Kneading" program is completed, add softened butter and start the "Kneading" program again

    Good starter makes good toast - Polish starter toast step 5

  6. Take a small piece of dough and slowly stretch it out. If you can pull away a large piece of film, the edge of the hole will be smooth. The dough has reached the complete stage and can start to ferment

    Good starter makes good toast - Polish starter toast step 6

  7. Knead the small dough and the large dough together again, put it into the bread barrel, cover it with a piece of baking paper, flick some water droplets on it, cover it with a wet towel, and then cover the bread machine lid to ferment

    Good starter makes good toast - Polish starter toast step 7

  8. Let the dough ferment until it doubles in size. Poke it with your finger. If the hole does not collapse or rebound, it means the fermentation is in place

    Good starter makes good toast - Polish starter toast step 8

  9. Pour out the dough and deflate, divide into 3 equal parts, roll into balls, cover with plastic wrap and rest for 15 minutes

    Good starter makes good toast - Polish starter toast step 9

  10. Roll into oval shape

    Good starter makes good toast - Polish starter toast step 10

  11. Turn over, fold in thirds, cover with plastic wrap and let rest for 15 minutes

    Good starter makes good toast - Polish starter toast step 11

  12. Roll it out again into a long strip

    Good starter makes good toast - Polish starter toast step 12

  13. After turning over, press the bottom edge thinly, roll it up loosely from top to bottom, and glue the edges tightly

    Good starter makes good toast - Polish starter toast step 13

  14. Discharge into the mold and ferment again

    Good starter makes good toast - Polish starter toast step 14

  15. When it is 8 minutes full, brush the surface with egg wash

    Good starter makes good toast - Polish starter toast step 15

  16. Bake in the lower rack of the preheated oven at 165 degrees and 180 degrees for about 30 minutes. Take it out of the oven and place it on a baking sheet to cool, then put it into a fresh-keeping bag and tie it tightly

    Good starter makes good toast - Polish starter toast step 16