How to make whole wheat toast

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  1.Whole wheat flour and ice water

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  2. Stir until there is no dry powder, seal it well, and refrigerate it overnight or longer.I soaked it in the refrigerator for about 18 hours

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  3.The soaked whole wheat flour has absorbed water

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  4.Pour all the ingredients except butter into the cooking basin in sequence, including soaked whole wheat flour, start kneading, add butter during the expansion stage and continue kneading

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  5.Until a thin and tough membrane is pulled out

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  6. Form the dough into a round shape and place it in a container, cover it with plastic wrap, and leave it to ferment at about 28 degrees Celsius

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  7.Put it in until it is about twice as big

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  8.Put the dough upside down on the kneading mat

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  9. Press the exhaust with your hand , then fold the left and right sides inward first, then fold the upper and lower sides inward, and finally turn it over (as shown in the picture)

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  10. Repeat the above pressing and exhausting folding movements, and then fold the dough into a round shape with your hands

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  11.Cut into four parts

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  12.Shape into a round shape and cover with plastic wrap Relax for 20 minutes

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  13.Take a piece of loose dough, flatten it and roll it into dough.Tongue shape

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  14.Turn over and pull out the four corners with your hands

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  15.Fold the left and right sides inward

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  16.Then roll it out long and thin the bottom edge

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  17.Roll it up from top to bottom

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  18.Put it into the mold and do it in sequence Put everything in the oven to ferment, add warm water to ensure humidity.It is best not to exceed 38 degrees, otherwise the finished product will be very rough

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  19.Sent to about eight minutes Take it out completely and preheat the oven at 180 degrees.After the oven is preheated, cover the mold and place it in the middle and lower layers of the oven at 170 degrees for 40 minutes

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  20.Out of the oven

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  21.Finished product

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  22.Finished product

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  23.Finished product