How to make 100% whole wheat toast

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  1. Coarse wheat bran can easily cut off the gluten.For novices making toast, choosing finer whole-wheat high-gluten flour will have a higher success rate.Or 50% high flour + 50% coarse whole wheat high flour

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  2.Poland Mix together until there is no dry powder, cover with plastic wrap and leave in a warm place to ferment

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  3.After fermentation at 30 degrees for three hours, it will expand about 3 times, and the interior will be honeycomb-shaped

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  4.Except for salt and butter, all ingredients for the main dough are put into a chef's machine together with Polish seeds.After kneading into a ball at low speed, rest for half an hour.The dough can better form gluten (in summer, the dough should be sealed and refrigerated in the refrigerator for half an hour.Reduce the temperature.Dough temperature)

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  5. After the dough has relaxed, continue kneading it at medium speed to the expansion stage.Pull out the thick film and there will be jagged holes

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  6. Add salt and butter, low speed Knead to mix, then switch to medium-high speed to knead out the glove film, take out the dough and ferment

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  7.The primary fermentation temperature is between 26 and 32 degrees, sealed and fermented until doubled in size, which takes about 60 to 90 minutes.Dip your fingers into dry powder and insert the holes.If the holes do not shrink, the fermentation is complete

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  8.Take out the dough and press it to deflate, fold it in half several times, divide it into three equal parts, roll it into a ball, cover it with plastic wrap and let it rest for 30 minutes

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  9. Roll out the rectangular dough and roll it up from one end

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  10.Cover with plastic wrap and let rest for 10 minutes again

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  11. Roll it into a long ox tongue shape, with the smooth side facing down, and roll it up from one end

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  12.Put the toast mold into a second sealed fermentation at a temperature of 30 to 36 degrees for about 40 to 60 minutes.Place a bowl of water next to it to increase the humidity.

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  13. Ferment until 8 minutes full.Preheat the oven at 160 degrees for 10 minutes.Place in the oven and bake for 30 minutes

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  14.Observation of the baking process, baking Color and cover with tin foil

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  15. Shake twice to peel off the film, lay on your side and bake Let dry on rack, cool down, slice into pieces, put into sealed bags and store at room temperature

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  16. The internal structure is even, so you don’t have to worry about it hardening overnight, it will still be soft after two days