Fluffy Whole Wheat Toast
1.
Prepare the materials
2.
The materials of the middle species can be mixed evenly, there is no need to knead for a long time, as long as the mixing is even
3.
Put the medium type dough in a basin, cover with plastic wrap, and ferment at room temperature for 1 hour to double its size, and then transfer to the refrigerator to ferment at low temperature. I put it for a whole day, about 20 hours, and when it is taken out, it will be 4 times the size.
4.
Cut the fermented dough into small pieces and put it in the kneading bowl
5.
Add all the ingredients in the main dough except butter
6.
Knead the dough until it is evenly mixed, add butter that has softened at room temperature, and continue to knead
7.
Knead until you can pull out the coarse film. No too thin glove film is needed. If the glove film is used for whole wheat dough, the dough support will not be good.
8.
Put the kneaded dough into a bowl and let it relax at room temperature for 30 minutes
9.
The loose dough is divided evenly with an electronic scale according to its own mold
10.
Knead the divided dough, cover it with plastic wrap, and relax at room temperature for 20 minutes
11.
The loose dough begins to shape the dough and roll it into an oval shape
12.
Turn over
13.
The bottom is thinned to help bond
14.
Roll up from top to bottom, tighten the mouth
15.
Put the rolled noodles upright
16.
Roll out
17.
The bottom of the flip is thinned to help bond
18.
Roll up from top to bottom, tighten the mouth
19.
Put the shaped dough into the toast box
20.
Put it in the fermentation tank, the temperature is 38 degrees, the humidity is 85%, and the mold is 7 minutes full. There is no fermentation tank, put it in the oven (unplugged), put a bowl of hot water, and it can be fermented.
21.
Fermented toast capped
22.
Put it in the preheated oven and bake at 170 degrees for 30 minutes
23.
Spread a layer of liquid butter immediately after it is out of the oven, so that the toast skin is softer and the color is very attractive
Tips:
This middle-planted whole-wheat toast recipe is derived from the book "Make Bread with Love and Freedom". This recipe is really super good. The whole-wheat toast made is extremely delicate and the content of whole-wheat accounts for the total flour. One-third of the amount, the toast made with a not low content is very soft and delicate, and the cut surface is smooth and smooth. I use this toast to spread strawberry jam and make tuna sandwiches. They are all delicious. The middle method is also very suitable for office workers. It spreads the time in two days, and can also adjust the time at will, which is very free and convenient.
The following recipe can make a 450g toast box of toast, the toast box used is learned to cook. If you like mountain toast, you can leave it unmarked. I prefer the flat top, the square is more beautiful.
