1. Prepare materials for weighing.
2. Put the salt and yeast diagonally in the order of liquid first and flour, put all the ingredients (including fermented Polish species) into the bread machine except butter, start a kneading program to the expansion stage, then add butter, and continue Knead the noodles and leave it to ferment until it is 2 times larger.
3. When the dough is fermented, the fingers do not retract when they poke holes.
4. Take out the dough and press it out and divide into 3 equal parts.
5. Roll out into a beef tongue shape, roll up from top to bottom, cover with plastic wrap and let stand for 10 minutes.
6. Roll out the second volume again and roll it up from top to bottom.
7. Roll into 2-2.5 turns.
8. Put the rolled dough into the toast box.
9. Ferment to 8 minutes full, and preheat the oven 180 degrees for 30 minutes in advance.
Tips:The toast made by a good recipe is still very soft and not hard the next day. Try to eat the toast made by myself within 2-3 days. I don’t pursue the glove film when making toast. Generally, the expansion stage is enough. The toast grows high, which is related to the rolling gesture and the temperature of the oven. If the dough feels sticky after it is fermented, you can apply a little salad oil on your hands and the rolling pin, but be careful not to overdo it, as too much will affect the dough texture. The liquid content of this recipe is relatively large, please increase or decrease the amount of liquid according to the water absorption of different flours.
