Easy-to-hand Version Large-scale Whole Wheat Toast
1.
The water temperature is 38 degrees to dissolve the yeast, pour it into the whole wheat flour, stir evenly, the room temperature is about 24-26 degrees for about one hour, or about twice as large as visually, and put it in the refrigerator overnight.
2.
Now this season, the balcony night is about 15-18 degrees, I put it directly on the balcony overnight.
3.
The expanded seed swells about twice, with a slight depression in the middle.
4.
And noodles. The well-made dough can be pulled out a large piece of glove film, poke a hole and the edge is smooth.
5.
The closing surface is smooth and ready for a shot.
6.
The temperature of the reconciled noodles should not exceed 28 degrees. Approximately 24-26 degrees, humidity 70%, proofing for 50-60 minutes, twice the size, just dipped in water and poke the hole without shrinking.
7.
Divide into three portions, 150 grams each.
8.
Knead into a circle, wake up, 10-15 minutes.
9.
Roll out into long strips, roll, and proof for 10-15 minutes.
10.
Roll out into a long strip, pay attention to the bubbles around, press to break.
11.
Turn it over and roll out the lower part thinner.
12.
Three and a half turns are appropriate.
13.
Pay attention to the spacing when placed.
14.
The second engine is 33-37 degrees, the humidity is 70%, about 100-120 minutes, 8 minutes full. Temperature 180/190, or Huanting 180, middle and lower layer, 42-45 minutes.
15.
The temperature and time of the oven are different for each individual, so you will know it after just one try.
16.
It must be baked thoroughly so that the waist will not collapse.
17.
The tissue is very good, soft, and it is soft for 3⃣️days at room temperature.
18.
The small mold of 385 is very cute.
19.
Q?
20.
2⃣️a large toast noodle can make 3⃣️a small one.
21.
If you bake Yamagata toast, the 450g mold can have more noodles, about 165g. 385 grams mold is about 390-400.
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