1. Put all the Polish species together and stir evenly, cover with plastic wrap and ferment at room temperature.
2. The fermentation has risen to a state where there are many bubbles.
3. All the ingredients in the main dough except the butter are put in the mixing tank, and the fermented Polish seeds are also added. (The main dough material is 2 pieces of 450g toast mold)
4. The cook machine knead the dough until it can pull out a thicker film, which is easy to break, and the edges of the holes are jagged.
5. Add butter and continue to knead until a thin and transparent film can be formed, which is not easy to break, and the edges of the holes are smooth.
6. Put the kneaded dough in a basin, cover with plastic wrap, and ferment at room temperature 25-28°C to 2-2.5 times its size. Dip your fingers in the powder and poke holes, and it will ferment without retracting or rebounding.
7. Put the fermented dough on the countertop, tap it to expel the air, divide it into 6 equal parts, and let the plastic wrap on the round lid relax for 20 minutes.
8. Roll out the small dough into an oval shape and pat off the air bubbles on the edge.
9. Turn it over, arrange it into a rectangle, and make the bottom thin.
10. Fold both sides in the middle.
11. Roll up from top to bottom.
12. Put the three groups into the toast box, the temperature of the fermentation box is 36-38°C, the humidity is 75%, and the fermentation will be 9 minutes full.
13. Preheat the oven at 180°C, and bake for 40 minutes. Pay attention to observation. After the surface is colored, tin foil should be added to prevent the color from being too heavy.
14. After baking, brush a layer of melted butter on the surface and let it cool on the grill.
15. Very soft toast, suitable for tearing and eating.
