Name: Polish Whole Wheat Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Polish kind of high-gluten flour; 100g Polish planting water; 1g Polish yeast; 150g High-gluten flour; 250g Whole wheat flour; 30g milk powder; 1 piece egg; 150g water; 90g Sugar; 5g salt; 4g yeast; 50g butter

Polish Whole Wheat Toast

by Star wish 1236

4.9 (1)

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"Polish seed" is a semi-liquid leaven, originated in Poland. Initially, it was only used for making cakes, but as Polish seed became popular in Europe, more and more people began to use it to make bread.
Nowadays, Polish species have taken the world by storm. From Cape Town to London, from Tokyo to New York, you can find Polish species.
The Polish species is made from the same amount of flour, water, and a small amount of yeast, that is, the hydration degree is 100%, and it does not contain salt.
The purpose of making Polish seeds is to make the yeast multiply quickly, thereby improving the strength and expansion capacity of the total dough, and making the bread texture and taste better.
Use Polish seeds to make whole-wheat toast. Polished toasts not only improve the taste of bran-containing bread, but also retain a variety of nutrients in the wheat. The deliciousness and health coexist! "

Polish Whole Wheat Toast

1. Put the Polish ingredients into the bread bucket and mix well

2. Fermented until many pores appear on the surface

3. Add all the main dough ingredients except butter and yeast to the Polish seeds, knead it into a dough, add yeast and butter

4. Knead until the film

5. Start the first fermentation

6. Fermented to 1.5 times larger

7. Exhaust the dough, divide it into 6 equal parts, round, cover with plastic wrap and let stand for 15 minutes

8. Roll out each small dough separately with a rolling pin

9. Turn it over, 3 folds longitudinally

10. Turn over, cover with plastic wrap and let stand for 10 minutes

11. Turn it over, roll it out, and press the thin tail

12. Roll up longitudinally

13. Place 2 toast molds

14. Put a baking tray with water at the bottom of the oven, put the toast in the oven, and turn on the fermentation mode

15. Ferment to 8 minutes full

16. Put it in the lowermost layer of the preheated oven, heat up to 130 degrees, lower the heat to 140 degrees, and bake for 40 minutes

17. After the surface is evenly colored, it can be out of the oven

18. Demoulding cooling

19. Finished picture

20. Finished picture

21. Finished picture

22. Finished picture

23. Finished picture

Tips:
1. Adjust the amount of water added according to the water absorption of the flour
2. Adjust the amount of sugar added according to each person's taste
3. No matter which step of fermentation, time cannot be the standard, it depends on the state
4. Adjust the baking temperature according to the attributes of each person's oven

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