The salty whole wheat toast
By VicentaLakin
now that we're eating more and more, we're eating less and less, like the old ones, but we've got a whole barley to regulate our stomachs. it's made of 450 g of mold, enough for four people
Recipe Recommendations
- high-gluten flour 120g
- whole wheat flour 240g
- Angel yeast powder 5g
- milk 200g
- sugar 25g
- salt 6G
- Arowana blended oil 25g
- salty and sweet
- roast
- three-quarters of an hour
- simple
Steps for The salty whole wheat toast
1
All the mains are down
2
When you're done, you've got 30 more minutes
3
It's fermented twice as big
4
Split the face into four pieces
5
We'll grow up together
6
Scroll from the head
7
Put it in the toast box for a double fermentation
8
The fermentation to nine is very full because of the addition of whole wheat flour and roasting in the oven, which again does not swell. So try to ferment
9
In the middle of the oven, 180 degrees, 40 minutes to unplug the power and suffocate for 5 minutes
10
Put the roasted toast down and dry it out
11
When you're cold, the salty whole wheat toast is ready