Hot salted toast
Overview
Since I started baking my own bread, I have never been to a commercial bakery. Some people say that home-made bread is always not as delicious as the bread sold outside. This may be due to various other reasons. Homemade bread has a fragrance of wheat and milk in the mouth, without any additives, and has a much more authentic taste. As long as the formula and operation are correct, I personally think it is much more delicious and healthier than the bread sold outside. I eat too much sweet bread, and occasionally change my taste. This time, I want a salty staple bread, a versatile toast for breakfast. The hot seeding method is used, which makes it soft in the mouth and excellent in drawing.
Tags
Ingredients
Steps
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Pour 150 grams of high-gluten flour and 5 grams of salt into the basin, and add 120 grams of boiling water.
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Stir into a dough, no need to knead the dough, just make it into a dough without any dry powder. Let cool and put it in a plastic bag and refrigerate it in the refrigerator for more than 12 hours.
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Mix all the ingredients of the main dough, shred the hot seeds (no need to reheat) and put them into the main dough and knead until the expansion stage.
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Add butter and continue kneading until complete, and perform basic fermentation at room temperature.
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Ferment until 2-2.5 times in size, take out and press to deflate and divide into three equal parts. Let rest for 10 minutes.
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Take one and roll it into a rectangle, turn it over and thin the bottom edge, roll it up from top to bottom, make three in turn, and continue to relax for 10 minutes.
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Roll it out into a rectangular shape again, turn it over and thin the bottom edge, and roll it up from top to bottom.
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Place into a toast mold and place in a warm and moist place for secondary fermentation.
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Ferment until nine minutes full, cover, and place in the preheated oven at 180 degrees for 40 minutes.
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Unmold and let cool before slicing.
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Finished product
