This amount of sugar is what I personally find not sweet enough; I'm saving it for next time in case I forget.
Materials
Steps for making a first-fermentation toast
Put all ingredients except butter and salt into a stand mixer and mix at speed 3 for 3 minutes until there is no dry powder, then mix at speed 5 for 5 minutes to form a rough membrane.
Add salt and butter, mix on speed 3 for 3 minutes until well combined, then mix on speed 5 for 8 minutes until a 78% film forms.
Divide into 6 portions of 160 grams each, let rest for 10 minutes, then roll into beef tongue shapes.
Proof in a 33°C oven for 2 hours
Bake at 170°C for 30 minutes
Notes: I didn't have a thermometer, so when kneading the dough, I put it in the freezer for 5 minutes after mixing it completely. Then, after kneading for 5 minutes, I stopped every minute to check the gluten development to avoid over-kneading. I chose a single fermentation to save time. Also, I didn't add hot water during fermentation, so the surface was a bit dry. I didn't keep a close eye on it during baking, so the browning was a bit dark. The first batch I made was still soft even after three days. I'll try again next time and hope to do better?
