1. Mix all the ingredients of the Polish starter and leave it at room temperature or refrigerate at 5-10 degrees for fermentation. When the hair rises to the highest point, it drops slightly, and there are many bubbles on the surface.
2. The walnuts are roasted in advance to fragrant, the red dates are pitted with a little water and all the ingredients (including the Polish species) except the butter in the soft dough material are mixed, and put into the bread machine.
3. Knead until the dough is smooth, add softened butter, knead to the stage where the transparent film can be pulled out, and form a dough.
4. Take out the dough
5. Add walnut kernels and dried red dates, cut them with a scraper repeatedly to make them evenly mixed
6.
Put it into the container and cover with plastic wrap,
Put it in an environment of 25-28 degrees for basic fermentation
7. Fermented to 2~2.5 times the size, the fingers dipped in powder and poked holes will not rebound or rebound
8. Take out the fermented dough and pat to exhaust. After weighing, divide into 3 doughs equally
9. Proof of plastic wrap with round lid for 20 minutes
10. Flatten the proofed dough
11. Roll up from top to bottom after turning it over
12. Squeeze
13. Put in the mold
14. Fermented in an environment with a temperature of about 37 degrees and a humidity of 70% until it is twice as large as it is, the surface can be slowly rebounded by pressing your fingers.
15. Sprinkle a little whole wheat flour on the surface, cut the bag
16. Put it in the middle layer of the oven fully preheated in advance, and bake the upper and lower tubes at 190 degrees for 20 minutes. Take it out of the oven and transfer it to a cooling rack to let cool.
