Polish yeast toast
By VicentaLakin
The yeast is a powerful tool for making good bread, which can prolong fermentation times and release more taste from grain molecules. A recent attempt has been made on a Polish yeast, Poolish yeast, made of the same amount of flour and water, with a small number of yeasts, i.e. 100 per cent hydrogenic and salt-free. It's a very good way to make bread. It's very soft, it's more addictive to tearing it up
Recipe Recommendations
- high-gluten flour 200 grams
- milk powder 15 grams
- eggs 45 grams
- milk 72 grams
- fine sugar 45 grams
- yeast 2 grams
- salt 2 grams
- butter 15 grams
- water 50 grams
- sweetening
- baking
- a day
- ordinary
Steps for Polish yeast toast
1
Put yeast material in the bowl and mix it with chopsticks into thinner noodles
2
It's 12 hours, fermented to the fermentation of small holes on the surface
3
Put the main noodle material in a bread barrel with yeast
4
Smuggle with chopsticks into dry powder, start "and face" programs
5
"and "after completion of the program, put in soft butter and re-start" and "face"
6
Take a small piece of pasta, slowly untangle it, pull out a large sheet of film, break the edge of the hole and smooth it to full stage, and start fermenting
7
Put the little noodles back together with the big ones, put them in a bread bucket, put a sheet of baked oil, put some beads on it, put a wet towel on it, then put on the bread machine and ferment it
8
Noodle fermented twice as big, poked with a finger. The hole didn't collapse, which means it's fermented
9
Put the noodles out of the air, split them into 3 equals, roll round, blindfolded the film for 15 minutes
10
Ellipse
11
It'll be folded and tumbled for 15 minutes
12
Once again, he's growing a strip
13
Squeeze at the bottom of the thin, roll up and down, and the edges stick tight
14
Emission into the mould, fermenting again
15
And when it's eight minutes full, the surface brushes
16
Put it in fire, 165 degrees, burn it in a 180-degree pre-heated oven for about 30 minutes