100% whole wheat toast

Overview

Now, some great baking books focus on 100% whole wheat bread. This bread has a very loyal and growing cult following. When making this kind of bread, bakers face two challenges: First, they must extract the best flavor of the grains while removing the grassy and bitter taste from the wheat bran and germ; second, they must find ways to make bread with the right taste and texture. We've learned in Thinking about the best way to awaken flavor - give the enzymes enough time to release the small sugar molecules trapped in the starch. When working with whole wheat bread, this can be achieved by using a large amount of starter. If using Polish starter or soaking liquid. In this recipe, we use both types of starter. The benefits of soaking liquids are particularly noticeable when whole grains are included in the recipe. We can substitute other grains such as corn and oats to change the taste of the finished product. Using a Polish starter increases fermentation time and improves flavor by creating a sour flavor that offsets the grassy and bitter flavors of wheat bran and germ. Use coarse whole wheat flour or other coarse grains for the soaking liquid. I don’t know how to make coarse whole wheat flour. But I still have a small amount of whole wheat flour with coarse grains on hand. Use a fine-mesh sieve to remove the fine particles, leaving the coarse particles. Surprisingly, you can get just the required amount - half of the original amount. The high-protein whole wheat flour used in the starter and main dough is difficult to figure out. Fortunately, there is an explanation later: the higher the protein content in the flour, the larger the pores in the bread center will be. The strongest flour is ground from hard spring wheat, but you can substitute regular whole wheat flour from the supermarket. High protein probably means that the flour has higher gluten strength, right? However, God knows what kind of gluten the whole wheat flour in hand has, but I can only use it. We can choose to use cooking oil or eggs, both of which can soften the bread. It seems like a choice between two, but in the production step, it is an addition. . . vegetable oil and eggs. There is no liquid used in the main dough, maybe it is better to use both? Polish starter is a moist starter that looks like a thick batter. However, once the water is poured into the whole wheat flour, it is quickly absorbed. There is no thick, runny batter, but a softer dough. The soaking liquid also looks a bit dry and has no liquid feel. I almost want to add a little moisture to make them a little more hydrated. However, it’s better to adjust according to the situation when it comes to making the dough. Fortunately no extra water was added. Just because of the dry appearance of the two starters, I added a little more 2 or 3 grams when adding oil and eggs. The result was that the seemingly dry starter was watery enough, but the final dough was a little too wet. What should have been added was flour instead of water. Finally, I was afraid that adding too much flour would make it too filling, so I just tried to make it not sticky. . . Perhaps success or failure lies in this. If the flour has too much water, will it not be able to grow too tall? Looking at its short stature, I don’t know whether it should be like this or the dough is too wet. It was somewhat depressing, and the only consolation was the thick texture and the aroma of sesame seeds. . . .

Tags

• bread
• toast
• coarse whole wheat flour
• corn oil
• egg
• honey
• sesame
• whole wheat flour
• dry yeast
• salt
• water

Ingredients

Steps

1. 1 Polish starter: 95g whole wheat flour, 0.4g dry yeast, 85g water

   

2. 2 Pour whole wheat flour and yeast into a bowl and mix

   

3. 3 Add water

   

4. 4 Mix well

   

5. 5 Let the dough rise for 2-4 hours at room temperature

   

6. 6 Leave it in the refrigerator overnight

   

7. 7 Soaking liquid: 60 grams of coarse whole wheat flour, 85 grams of water

   

8. 8 Pour water into semolina

   

9. 9 Stir evenly and let it sit at room temperature until the next day

   

10. 10 Main dough: 127 grams of whole wheat flour, 5 grams of salt, 1.5 grams of dry yeast, 20 grams of honey, 7 grams of corn oil, 23 grams of eggs, 1 tablespoon of white sesame seeds

    

11. 11 Pour whole wheat flour, yeast, and salt into the bread barrel and mix evenly

    

12. 12 Add soaking liquid, Polish starter, honey, oil, eggs

    

13. 13 Put it into the bread machine and stir for about 20 minutes

    

14. 14 Can pull out the film

    

15. 15 Place in a large bowl and ferment for 2 hours

    

16. 16 The dough rises

    

17. 17 Take it out, flatten it into a rectangular shape

    

18. 18 Roll up into a cylinder

    

19. 19 Pinch the mouth tightly, put it in a toast box, and let it rise for 90 minutes

    

20. 20 The dough has grown

    

21. 21 Spray water on the surface and sprinkle with sesame seeds

    

22. 22 Put it in the oven, middle and lower layers, heat up and down at 177 degrees, and bake for about 45 minutes

    

23. 23 The surface is brownish yellow and comes out of the oven

    

24. 24 Unmold immediately and cool for more than 2 hours

    

25. 25 slice