This recipe makes two 450g loaves of toast. The Polish starter should be prepared the night before in an airtight container. Mix flour and water in a 1:1 ratio, add 1g of high-sugar-tolerant yeast, and stir until no dry flour remains (let it sit at room temperature for about 2 hours, then refrigerate). It's ready to use when it has doubled in size.
Materials
How to make super soft, stretchy, and non-collapsed toast bread
Polish starter prepared one day in advance
Pour all ingredients except butter into the stand mixer. You can use chilled milk and eggs to cool the dough.
Mix evenly on low speed, then adjust to speed 7 to knead the dough.
After beating until a thick film forms, add the butter.
First, incorporate the butter into the dough on a low setting, then adjust the speed to 7 or 8 and beat until a smooth, elastic membrane forms.
This is fine.
Round
Place in a stand mixer and ferment at 26 degrees Celsius for 90 minutes.
Fermentation isn't about time, but about the degree of proofing. Poke it with your floured finger; if it doesn't spring back or collapse, it's a good sign.
Divide into 6 parts and shape into round shapes.
Cover with plastic wrap or gauze and let it rest for 10 minutes.
Roll into an oval shape
You can add whatever you like (I added cranberries).
Roll it up from top to bottom
Roll them all up, cover with plastic wrap and let them rest for 10 minutes.
Flatten it with your hand, with the seam facing up.
Roll it out again, leaving a thinner bottom for easier rolling.
Roll up 3 pieces and put them into a loaf pan.
My oven is a mechanical model, which has a relatively high fermentation temperature. I put a pan of warm water at the bottom, about 50 degrees Celsius, and then put the loaf pan inside to ferment.
The fermentation temperature should not be too high; otherwise, the baked product will have a delicate, stringy texture.
Ferment until it reaches 80-90% full, then remove the water bowl. Preheat the oven to 180 degrees Celsius for 10 minutes, then bake at 180 degrees Celsius for 15 minutes. Finally, reduce the temperature to 170 degrees Celsius and bake for another 25 minutes.
Once it's slightly golden brown, cover it with aluminum foil to prevent it from browning too much.
When the time is up, immediately take it out to shake off the steam, pour it out and place it on a cooling rack to cool before cutting.
The texture is delicate and very soft. It won't harden even after 2-3 days.
It has explosive power!
