Direct method Hokkaido toast
Overview
How to cook Direct method Hokkaido toast at home
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Ingredients
Steps
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Prepare the required ingredients
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Put all the ingredients into the bread barrel in order of liquid first and then solid. Put the sugar and salt diagonally. Finally, make a hole on the top of the flour and add yeast
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Select a dough mixing program for 15 minutes. The picture shows the rough dough after the first dough mixing program
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Continue to start the imix program. The default time for one program is 20 minutes. I used two imix, which is 40 minutes. Including the previous dough kneading program, it takes a total of 55 minutes to reach the fully expanded stage, and the glove membrane can be pulled out
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Round the dough and put it back into the bread barrel, cover it with plastic wrap and ferment
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It fermented for about an hour, about 70 minutes, as shown in the picture
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Dip your fingers into dry powder and poke a small hole. It won't bounce back or shrink back. That's it
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Take out the fermented dough and deflate it, divide it into 3 equal parts, roll it into rounds, cover it with plastic wrap and let it rest for 15 minutes. Then roll it out for the first time. Roll out the dough and roll it up from top to bottom. I rolled it within two circles
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Roll out the dough into three parts, cover with plastic wrap and rest for 15 minutes
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Roll out the roll for the second time, using the same method as step 8
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Roll out all the dough and put it into the bread barrel
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Second fermentation until the bread barrel is eighty percent full
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Brush the surface of the fermented dough roll evenly with the whole egg wash
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Start the baking process, while browning, 40 minutes (it is recommended not to exceed 35 minutes for better coloring and softer texture)
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Finished product pictures
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Finished product pictures
