How to make medium-sized whole wheat toast

1. Mix all the ingredients for the medium-sized dough and stir evenly, flatten and cover with plastic wrap, refrigerate at 5 degrees for fermentation for 17 to In 24 hours, it will grow to three to four times in size and contain abundant cellular tissue.(The time and temperature are for reference only.It depends on the condition of the medium-sized dough.I usually ferment it at room temperature for half an hour and put it in the refrigerator at 4°C, and then it can be used in 12 hours.)

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  2. Take out the fermented medium-sized dough and all the ingredients for the main dough and knead it into a ball with a chef's machine at low to medium speed, then medium A translucent film can be pulled out at high speed for five to six minutes.If there is a hole, the edge will be jagged..

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  3.Add softened butter and continue to use medium-low speed until the dough and butter are fully mixed Fusion, then turn to medium-high speed for about five or six minutes to create a transparent film.If there are holes, the edges will be smooth..

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  4.Then roll the dough into a round shape and put it in a crisper to ferment.After about an hour, use flour-covered hands to poke a small hole in the dough until it does not collapse, sink or shrink.Take out and divide into six equal parts.Now that the weather is hot in May, it is not recommended to proof at room temperature.The fermentation during proofing will affect the final structure, so roll it out directly after rounding.The first time you roll out the width, not the length, then roll it into 1.5 circles.

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  5. Still don’t wake up, then go to the next step, the second rolling will take longer Some, I tried it with chopsticks, it just needs to be longer than chopsticks.

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  6. Roll it out 2.5 to 3 times.

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  7.Put it in the toast box.Place the toast box on the baking sheet.

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  8.When it is 27° in May, I usually bake on the bottom floor Put two bowls of hot water around 70 degrees online.Place the baking sheet on the third level from the bottom.When it is almost eight minutes full, take it out and preheat the oven.Each oven is different.My oven is Changdi 52 liters.Put the bottom layer at 170 degrees and 200 degrees at the bottom.The temperature and time of 45 minutes are for reference only.Cover with tin foil for about ten minutes.

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  9. When the time is up, shake the mold, place it on the grill to cool, seal and store it.