1. Mix the high powder, water, and yeast of Polish seeds, cover with plastic wrap, and ferment at room temperature. (Requires room temperature 15 to 18 degrees, fermentation for 10 hours, can be done the night before). If the room temperature is higher, it can take a shorter time, or it may be ready in four or five hours. In short, the fermentation does not depend on the time but the state, as long as the fermentation reaches the state with many small bubbles on the surface.
2. Weigh the ingredients of the main dough except the butter and put them into the cook machine.
3. Add the fermented Polish seeds and start the machine to knead the dough.
4. Knead until the gluten spreads and the surface is smooth, add softened butter. Knead to fully extended
5. Then it is slightly rounded, covered with plastic wrap and fermented at room temperature.
6. Ferment to double the size, dip your fingers in flour, the jack dough does not shrink or collapse, and the fermentation is complete.
7. The fermented dough is taken out, squeezed and vented, divided into three equal parts, then rounded, and covered with plastic wrap to relax for 15-20 minutes.
8. Take a loose dough and roll it into a beef tongue shape.
9. Fold to the middle from the left and right respectively.
10. Roll it out with a rolling pin, then roll it up from one end, and put it all in a toast box. Put it in the oven and add a bowl of hot water for two shots.
11. Ferment to 9 minutes full, take out the toast box, and preheat the oven to 170 degrees.
12. Put the toast in the preheated oven, heat it up and down at 170 degrees for 40 minutes, and cover it with tin foil immediately after the color is satisfied.
13. Finished picture
14. Finished picture
15. Finished picture
Tips:1. I made the Polish plant before going to bed the night before, and fermented it until the next day.
2. The roasting temperature is adjusted according to your own oven.
3. The liquid volume of this formula is relatively large. If you knead the dough manually, it will be sticky. It is recommended to knead the dough by machine. You can add a little dry flour during the shaping process, don't add too much.
4. Under normal circumstances, my oven needs to be covered with tin foil for about 10 minutes.
