450 grams each.

formula

Polish species

Black whole wheat flour? 100g

Water? 100g

High-sugar tolerant yeast? 1 g

Main dough

High gluten powder? 140g

Black whole wheat flour 40

Salt? 3 grams

Sugar? 30 grams

High-sugar tolerant yeast? 2.5 grams

Condensed milk? 10g

Milk? 55 grams

Whole egg liquid? 50 grams

Butter? 30 grams

Other materials (don't add them if you like clean toast)

50g raisins (soaked in clear water for about 1 min in advance, and then absorbed by kitchen paper)

working methods

1. Making Polish seeds: add yeast into clear water, stir until the yeast melts, add black whole wheat flour, stir evenly, cover with plastic wrap, and put in the refrigerator for fermentation for more than 12 hours. If there are bubbles on the surface, the fermentation is good.

2. Making the main dough: All the ingredients except butter are put into the chef's machine, and Polish seeds are put together. 1-2 After stirring, knead the thick film for 4-5 days, add softened butter, and knead until it is fully expanded. Whole wheat dough can be kneaded into 8.9 gluten because it contains bran. (The surface temperature is controlled at about 26, and the water amount can be appropriately kept at about 65438 00 g, which is added during kneading. )

3. Put it into a fermentation box or ferment at room temperature 26 once until the dough is twice as big (about 60 minutes).

4. Take out the fermented dough and divide it into 2 parts on average. After rounding, cover with plastic wrap and relax 15 minutes.

5. Take a smooth dough, pat it upward, then turn it over, roll it slightly, spread raisins, roll it up from bottom to top and fold it into a cylinder, cover it with plastic wrap, and relax for 10 minute. After relaxation, pat the dough again, then turn it over with a rolling pin, flatten the bottom, roll it up from top to bottom, and put it into toast box respectively.

6. Put it in a 35 fermentation box or oven (put a cup of warm water to keep the humidity), the humidity will be 75%, and the second one will be slightly higher than the toast box.

7. Preheat the oven in advance, fire 180 degrees, fire 2 10 degrees, bake for 30 minutes (low-sugar toast box), and add 5 minutes for other toast box. Cover the toast with tin foil after coloring (about 15 minutes). (The temperature and time are for reference only and can be adjusted according to your own oven. )

8. Take it out of the oven and let it cool. When the toast is cooled to hand temperature, put it in a fresh-keeping bag and seal it overnight to reduce water evaporation and soften the toast skin. The bread slices that can't be eaten in two days are frozen in the refrigerator and baked in the oven 150 for 3-5 minutes.