whole-wheat toast
By GregKirlin
Ingredients: salt,high-gluten flour,whole wheat flour,milk powder,water,fine sugar,unsalted butter,bran
Recipe Recommendations
- whole wheat flour 120g
- high-gluten flour 85g
- bran 1 tablespoon
- water 130g
- fine sugar 15g
- salt 1 tsp
- milk powder 10g
- unsalted butter 15g
- salty and fresh
- baking
- a day
- ordinary
Steps for whole-wheat toast
1
Mix all the ingredients
2
Stir until a slightly smooth dough
3
Cover with plastic wrap and allow for basic fermentation for about 90 minutes
4
Mix all the fermented medium dough and main dough ingredients. After the stirring knife is slightly smooth, add unsalted butter. Stir until a large film-like dough can be pulled out.
5
Cover the dough with plastic wrap and allow for a second fermentation for about 60 minutes.
6
Method to check if the dough is leavened: Use your fingers to dip the flour and gently press a hole in the dough. If the small hole does not rebound, it means that the dough is leavened.
7
Evacuate the fermented dough, divide it into 3 equal parts, round and cover with plastic wrap to relax for about 15 minutes.
8
Roll the dough into an oval shape, turn it over and roll it into a cylinder, place it into a toast mold, cover it, and send it to the oven for low-temperature fermentation (40 degrees C). Finally ferment for about 60 minutes.
9
Spread the dough until the mold is 90 percent full, place it in the preheated oven, heat it up and down to 200 degrees, and bake for about 30 minutes. Remove the mold after being baked.whole-wheat toast Make Tips
Each oven is different, and there will be errors in the baking time. There is a method to check whether the toast is baked in place: after baking, if the top cover sticks to the dough and cannot be opened, it means that the surface has not yet been colored and needs to be baked. Otherwise, it means that it can be baked.