Polish black whole wheat toast
By VicentaLakin
I haven't made toast in a while. My hands feel a little raw. Today I made two black whole-wheat toasts, which are not 100 percent black, because I added less than 20 per cent black whole-wheat to the condensed flour because of the fact that the pure whole-wheat toast didn't go up too high and was very rough. The toast with the whole of black wheat, which smells good and is not softer than pure wheat. It's a little rough. I'll barely give you a 60. This time, the Polish version of toast, although prepared for a little longer time, had a good taste of toast, with two big toasts eating three days, but on the third day it was soft as usual. Polish credit
Recipe Recommendations
- high-gluten flour 70 grams
- common dry yeast 1 gram
- cold water 70 grams
- black whole wheat flour 80 grams
- milk powder 20 grams
- milk 350 grams
- butter 40 grams
- salt 4 grams
- fine sugar 30 grams
Steps for Polish black whole wheat toast
1
(a) The main pasta material and the Polish scavengers are ready; the blue-side bowl is the Polish scavenger, which needs to be made a few hours in advance and can be fermented at room temperature or frozen in the fridge, which is almost three times more usable
2
(b) All materials except butter and salt are placed in a wash-faced drum
3
(a) A low-speed bulge, followed by a high-speed bulge, and a softened butter and salt when the noodles are able to produce a thick film
4
(b) Low-speed staggering, full integration of butter into the noodle, then high-speed staggering, which does not stick to the wall, does not stick to the hand and can produce flexible thin film; it is difficult to reach its full stage because of the black whole wheat intervention
5
Flour rounding, zooming in the basin, covering the film, basic fermenting temperature 28
6
Two times larger and finger-tiped flour pierced at the top without collapse
7
The noodles were placed on the board, with a light stroke of air, weighing six equals, rounded and loosed for about 15 minutes
8
An elliptical, curly and loose for about 20 minutes
9
(a) A light roll, a smooth face up, a thin strip of about 40 centimeters growing up, and flipping over twice
10
Volatility from top to bottom, coded in 450 g toast box, secondary fermentation, temperature 35, humidity 80
11
The oven is preheated 180 degrees at the end of 8 or 9 minutes; the surface can be brushed with or without egg fluid
12
In the lower of the preheated oven, 180 degrees and 35 minutes, coated with tin paper after satisfactory colour on the surface; several strokes after release, demoulding, cooled and stored in bags。
13
Polish corn full of wheat toast, sour and softPolish black whole wheat toast Make Tips
1. The amount of flour grown in Poland is about 20 per cent of the total flour volume; when fermented in cold form, the wind tastes more fermented than the temperature in the room; when made in Polish, the amount of toast or bread can delay ageing and be kept dry for three days; 2. The temperature and time of the roast is adjusted to the actual condition of the oven used and to the material of the mould。