Original Polish Toast
1.
Prepare Polish seeds one night or several hours in advance: mix 50 grams of bread flour, 0.5 grams of dry yeast, and 50 grams of room temperature cold water to form a dough; Mongolian plastic wrap is fermented at room temperature for 1 hour, then refrigerated overnight; or fermented at room temperature Ready to use
2.
The dough is fermented to 2-3 times larger, and large and small bubbles can be seen on the surface, the dough is very elastic and the drawing effect is excellent;
3.
Group photo of the main dough ingredients and Polish species;
4.
Put all the ingredients except butter into the kneading bucket, first knead slowly into a dough, then turn to high-speed whipping, the dough is soft, can pull out the thick film, add butter that softens at room temperature; the water absorption rate of the flour is different, and a small amount of liquid can be reserved , Add water according to the state of the dough;
5.
First, low-speed whipping, so that the butter is fully incorporated into the dough, and then high-speed whipping, the dough is soft and does not stick to the wall of the basin, pulling a piece of dough can hold out a transparent and elastic film;
6.
The dough is rounded and placed in a large basin, and the Mongolian plastic wrap is basically fermented in a warm and humid place, such as in a fermentation box or an oven, the temperature does not exceed 28 degrees;
7.
The dough is twice as large as the original. Dip your fingers in flour and poke a hole on the top. The dough does not collapse and slightly retracts, and the fermentation is over;
8.
Place the dough on the operating table, gently tap and exhaust, weigh into 3 equal parts, knead round, and let it sit for about 15 minutes with the cling film, press the dough with your fingers, and the pit will loosen in place without rebounding;
9.
Flatten the dough, fold it in three, with the seal facing down, and let the cling film stand for about 15 minutes. The detection method is the same as step 8;
10.
The smooth side of the dough is facing up, roll out into a long strip of about 30 cm, and turn it over;
11.
Rolled from top to bottom into a roll, with the seal pressed on the bottom;
12.
Process the 3 doughs in sequence, put them in a 450g low-sugar toast box, and ferment them in a warm and humid place; for example, use an oven or a fermentation box, increase the humidity, and the temperature is between 35-38 degrees;
13.
The dough is made to 9 minutes full, and the water is generally beautiful; the oven is preheated up and down to 180/200 degrees; if the temperature cannot be controlled separately, it can be 200 degrees;
14.
Put the green toast into the middle and lower layer of the preheated oven, and fire up and down at 180/200 degrees for 30 minutes;
15.
This is the state after baking for 6 minutes, the height has risen to the highest position, and the color is more obvious. When the color is satisfied, you can cover it with tin foil;
16.
From the back of the oven, the toast box shakes a few times, and the toast is demoulded;
17.
Brush the melted butter liquid on the surface. Both the top and the focus can be brushed. After cooling, slice it and store it in a bag.
Tips:
1. Polish seeds can be fermented overnight, or they can be used after they are fermented at room temperature on the same day; toast or bread with Polish seeds can delay aging, and it will be soft after 3 days, but such a delicious toast can be eaten all at once Now, being able to stay overnight is also in the face of breakfast the next day;
2. The water absorption rate of flour and the humidity of the working environment are different, so some liquid can be reserved when kneading the dough, and the appropriate amount can be added according to the state of the dough;
3. Do not brush the egg liquid before the toast is put in the oven, and brush the butter liquid immediately after it is out of the oven. You can brush on the top or around it; when the heat subsides, the butter will be completely absorbed, and the color is more beautiful and softer than the egg liquid ；
4. The low-sugar toast I use absorbs heat faster, colors faster, and takes less time than traditional toast boxes. Therefore, the baking temperature and time are based on the actual situation of the oven, the material of the mold, the favorite color and taste To adjust
