Polish species

High powder

70 grams

water

70 grams

yeast

1 g

Main dough

High powder

320 grams

Eggs (of hens)

one

Refined sugar

70 grams

20 grams of whole milk powder

butter

28 grams

milk

100g

sea salt

2 grams

yeast

3 grams

How to grow bread in Poland?

Polish species: high powder? Water? Yeast, evenly mixed, covered with plastic wrap, and fermented at room temperature (original formula:15-18 degree, 10 hour). I made it last night. It's room temperature. In fact, fermentation does not depend on time, but on the state shown below.

Put the ingredients except salt and butter into the bread maker and dough, add salt, continue kneading for about 20 minutes, add butter and knead until the surface is smooth, and enter the first round. The fingers dipped in the noodles are inserted into the noodles, and the noodles do not rebound or collapse.

The dough is vented, divided into 12 equal parts, and relaxed for 15 minutes.

Roll into a bull's tongue

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Did you roll it?

Dip the tail in water and hold it down (to prevent it from bouncing off during fermentation)

I put it in an 8-inch mold and entered the second round ~

The second serve is over! Be careful not to send it ~

Brush the egg liquid and bake in the preheated oven 170℃ for 25 minutes ~

Take it out of the oven. Oh, really?