Polish toast

By VicentaLakin

Polish toast
Toast bread is the first time I've ever done it because I'm afraid of trouble and I have to rub it out. The other day, when I saw my mom's toast, I tried to make it. I didn't know it worked. Why is this bread called Polish? In French, Polish means “Polish”. This Polish toast, which is relatively well-functioning, and it's more swollen, likes the friends of toast

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Steps for Polish toast

  • Make Polish toast step 0
    1
    polish yeast: 50g high-weather flour, 50g water, 1g yeast
  • Make Polish toast step 1
    2
    All yeast materials are mixed together for about 10 hours of room temperature fermentation (about 15-18 degrees). The fermented yeast has many bubbles。
  • Make Polish toast step 2
    3
    Main noodles: 200 grams of condensed flour, 48 grams of eggs, 15 grams of milk, 70 grams of milk, 15 grams of butter, 40 grams of sugar, 2 grams of salt, 2 grams of yeast
  • Make Polish toast step 3
    4
    Combining the fermented Polish yeast with all the material except butter in the main cone
  • 5
    Flour to the surface and smooth with butter
  • Make Polish toast step 4
    6
    It's a full-blown, full-blown phase
  • Make Polish toast step 5
    7
    The fermented pasta is fermented to 2.5-3 times larger
  • Make Polish toast step 6
    8
    It's fermented noodles
  • Make Polish toast step 7
    9
    The fermented noodles remove light pressure exhausts
  • Make Polish toast step 8
    10
    They are divided into three more pieces, with 30 minutes of laxity on the back of the roll。
  • Make Polish toast step 9
    11
    When it's loose, take out a light-pressure exhaust and crush the tongue
  • Make Polish toast step 10
    12
    Scroll from top to bottom into a cylinder
  • Make Polish toast step 11
    13
    Put them all in the toast mold and ferment them last
  • Make Polish toast step 12
    14
    fermented to 7-8 full
  • Make Polish toast step 13
    15
    The oven's 150 degrees preheat, bottom floor, 40 minutes up and down. Paper

    • Polish toast Make Tips

    1. During the final fermentation, you can place a basin of hot water at the bottom of the oven. 2. The poolish can be prepared the night before and made the next day, which is very convenient. 3. The poolish will develop many small bubbles, and when stretched, you will see many honeycomb-like holes. 4. Since every oven's temperature varies, observe the changes in the toast based on your own oven to determine the baking time and temperature. 5. The bread must be completely cooled before cutting; otherwise, it will retain moisture, making it cut unevenly with a rough surface. 6. For this kind of toast, it is best not to cut it; eating it by hand-pulling is the most satisfying.

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