Natural fermented whole wheat toast

1

Mix all the ingredients, place them in the bread maker for 30 minutes, take out the dough and beat it manually about 200 times until the film is formed. The film seems to be stronger

2

Put it in the container, cover it with plastic wrap, and put it in the refrigerator to refrigerate and ferment (since it is late for me to knead the dough, so I put it directly into the refrigerator, otherwise it would be better to ferment at room temperature for 1-2 hours before being in the refrigerator).

3

I refrigerated it for 20 hours and the volume when taken out was about twice the size of the original dough, i.e., the original dough volume was 1 and 2 when taken out

4

Divide into 3 equal parts, warm and relax for 30 minutes, roll twice and put into the mold

5

Foam incubator + warm water, ferment for about 3 hours, until full for 8-9 minutes, preheat the oven at 195 ° C, bake for 45 minutes, color the surface and cover with tinfoil

6

finished product

Note: If there is no natural yeast seed, please replace it with the same proportion of liquid yeast (Polish yeast). In fact, this is a failure. After doing your homework, the summary is as follows: 1. Insufficient stirring-the emerging film is relatively thin, but it is not strong enough, and it is easy to break when it is opened. 2. Insufficient second hair-read Xiaode jj's blog that the second hair should be judged by the elasticity of the dough, that is,"slightly rebound when pressed", according to this standard, I should be deficient in second hair. I read that the middle peak is high and the sides are low, which is a manifestation of insufficient second hair, which proves that I am deficient in second hair. 3. In theory, the lack of second hair should grow wildly in the oven, forming a headshot, but mine did not grow, and the reason why it did not grow may be that the second hair is insufficient or insufficient stirring, or the yeast activity is not enough. My yeast vitality should be okay, that is, I still don't stir enough. To sum up, this is a failure with insufficient mixing and insufficient mixing... Write it down and discuss it together ~