How to make medium-sized super soft toast bread

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  1. Make the medium-sized dough one day in advance, add fresh yeast at 35 Melt grams of water or milk, weigh the flour and put it into a basin.If there is no fresh yeast, you can change it to 6 grams of high-temperature dry yeast

• 2.Pour in the melted yeast water, then pour in the milk and stir evenly with chopsticks
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  3. Just knead it into a dough without dry flour by hand.You don’t need to knead the dough to be very smooth.Put it in a container, cover it and put it in the refrigerator to ferment.Late

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  4. Take out the dough and ferment it 2 to 3 times the next day.Big

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  5.Weigh all the ingredients for the main dough except butter and salt.In addition, put the rest into the cooking machine in sequence

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  6.Use the medium dough Tear it into small pieces by hand and add it in.Turn on the mixer and knead until the dough is spread out and a slightly thicker film can be pulled out.Then add butter, salt and continue kneading for 6 minutes

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  7.Knead the dough until it can hold up a transparent glove film

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  8.Put the dough into a container, cover with plastic wrap and ferment at room temperature until it doubles in size

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  9. Take out the dough and deflate it, divide it into 6 portions, round them, cover them with plastic wrap or a damp cloth and let them rest for 15 minutes

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  10.Use a rolling pin to roll the risen dough into a long strip



11.Roll it up from top to bottom and pinch it tightly

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  12. Roll it up one by one, put it in a toast box, and put it in the oven for fermentation.Put a bowl of hot water in the oven and the temperature is 38 and the humidity is about 75 for fermentation.1 hour

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  13. The dough has fermented to 90% full.Start preheating the oven., preheat at 160 degrees for five minutes

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  14.Send the dough to preheat For ovens, my oven can only be turned on and baked at 160 degrees for 35 minutes.Each oven has different power and temperature, so you can adjust it yourself

• 15. When the time is up, take it out and gently shake the mold a few times while it is hot to release it, place it on a wire rack to cool, and seal it in a fresh-keeping bag while it is still warm

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  16.Look at the texture of the bread below, it is very delicate, super soft and super brushed