【Personal Notes】 Making bread in summer is perfect for lazy people like me who don't like kneading dough. I usually mix the ingredients on Saturday night, make it on Sunday morning, and then freeze it for breakfast the following week. For a crispy texture, bake in the oven at 200℃ for 10 minutes; for a softer, chewier texture, take it out 30 minutes in advance to let it warm up, or bake in the oven at 180℃ for 3 minutes. If you like to add various toppings, prepare plastic wrap in advance, seal it tightly, and then freeze it. ☑️ Follow the order of adding ingredients to the bread machine: first water, eggs, and sugar, then add various powders and yeast → add salt after it forms a dough, add vegetable oil after 3 minutes, → let it rest for 10 minutes after the program ends, "regular refrigerated first-rise method", refrigerate for 8-12 hours (maximum 16 hours). Ps: I'm controlling my visceral fat and don't like using butter. I prefer to use ingredients I already have, so I choose flaxseed oil as a substitute. 【⚠️ No crumbs on the surface】 ① Liquid to flour ratio ≈ 50%, most comfortable to operate in summer. ② The "whole wheat + cocoa" recipe requires a certain amount of water (70%+) ③ The yeast needs to be 1.2%+ ④ After the initial rise, you must brush the dough and turn off the machine 10 minutes in advance. This will make the dough soft and the texture moist with less sugar and oil, so that it won't crumble when you cut it.
Materials
Baking: Summer Cocoa Whole Wheat Toast (Regular Refrigerated First Proof/Bread Machine Recipe)
【Day 0 Evening】 Ingredients: Ice water, eggs, sugar, cocoa powder, flour, yeast in the middle of the flour → Select the bread machine's "mix" button, add salt after it forms a dough (i.e., no dry flour), mix for 3 minutes, then add vegetable oil, and wait for the program to finish naturally. → Cover the bread machine and let it sit at room temperature for 10 minutes.
Brush a very thin layer of oil on the inside of the container → If it is a covered container, simply put the lid on; if it is an open basin with plastic wrap, refrigerate it for 8-12 hours (maximum 16 hours) until it expands to 2-2.5 times its original size.
【Day 1 Morning】 Remove the dough and let it come to room temperature for 30 minutes (45 minutes in winter). → Gently press to release the air, round it, let it rest for 15 minutes, then shape it again and place it in the bread machine pan. → Prepare for the final proofing; let it rise to 1.5-2 times its original size. If the room temperature is high, you can place the bread machine pan in a basin of ice water. → After the final proofing, brush the surface with a layer of (whole egg liquid or a mixture of 5g milk and 5g vegetable oil).
[Baking] 1. For oven version, preheat to 180℃ for about 8-10 minutes, place on the bottom rack of the oven, and bake for 35-38 minutes. (Depending on your oven) 2. For bread machine version, select the "baking" program. For machines with a total time of 40 minutes, turn off the machine when there are 10 minutes left, let it sit for 5 minutes, and then remove and unmold.
Remove from oven, tap the mold, place on its side, and let cool for 2 hours before slicing. [Storage & Consumption] Leftover slices can be divided into portions according to the "usage amount" and frozen; before eating, bake at 150℃ for 3-4 minutes or thaw at room temperature.
