Polish whole wheat toast

Overview

Polish yeast is a semi-liquid starter that originated in Poland. Initially, it was only used for making pastries, but with the popularity of Polish yeast in Europe, more and more people are starting to use it to make bread. Nowadays, Polish species have become popular all over the world. From Cape Town to London, from Tokyo to New York, you can find Polish species. Polish bread is made from equal parts flour and water, as well as a small amount of yeast, which means it is 100% hydrated and contains no salt. The purpose of making Polish seeds is to make the yeast multiply quickly, thereby increasing the strength and expansion capacity of the total dough, making the bread texture and taste better. Use Polish seeds to make whole-wheat toast. The toast with Polish seeds not only improves the taste of bread containing bran, but also retains the various nutrients in wheat. It is delicious and healthy at the same time!

Tags

• baking
• breakfast
• students
• butter
• egg
• high gluten flour
• milk powder
• polish high-gluten flour
• polish water
• polish yeast
• white sugar
• whole wheat flour
• yeast
• salt
• water

Ingredients

Steps

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

   

2. 2 Ferment until many pores appear on the surface

   

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

   

4. 4 Knead until a thin film forms

   

5. 5 Start the first fermentation

   

6. 6 Ferment until 1.5 times in size

   

7. 7 Deflate the dough, divide it into 6 equal portions, roll into balls, cover with plastic wrap and let rest for 15 minutes

   

8. 8 Roll out each small piece of dough with a rolling pin

   

9. 9 Turn over and fold into 3 lengthwise

   

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

    

11. 11 Turn over, roll out, press the thin end

    

12. 12 Roll up lengthwise

    

13. 13 Place 2 toast molds

    

14. 14 Place a baking pan filled with water at the bottom of the oven, put the toast into the oven, and turn on the fermentation mode

    

15. 15 Ferment until 8 minutes full

    

16. 16 Place in the bottom shelf of the preheated oven, heat up to 130 degrees, lower heat to 140 degrees, and bake for 40 minutes

    

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

    

18. 18 Demold cooling

    

19. 19 Finished product pictures

    

20. 20 Finished product pictures

    

21. 21 Finished product pictures

    

22. 22 Finished product pictures

    

23. 23 Finished product pictures