Classic white toast: mellow and delicate

Classic white toast: mellow and delicate

Introduction:

"Pondomi" is the transliteration of French paindemie, in which pain is "bread", Mie refers to the internal organization of bread, so the literal translation is "bread with only internal organization", which generally refers to white toast with soft tissue and no burnt shell. The materials used by pondomi are very simple, but they are very soft and delicious. They are probably the fastest consumed by far, and two thirds of them are gone. One bite after another makes people want to stop. Many people also think that pondomi's production is hell. Although it sounds terrible, in practice, as long as you master the essentials, you can easily make simple and delicious bread. "

Production steps:

Step 1: weigh all the ingredients and pour them into the toaster except butter.

Step 2: select the face work file and face for 20 minutes.

Step 3: put in the butter and continue to knead until the expansion stage.

Step 4: basic fermentation to twice the original size.

Step 5: after basic fermentation, take out the dough and exhaust, divide it into three parts and relax for 15 minutes

Step 6: roll out the whole dough, roll up from top to bottom and relax for 15 minutes; roll out again and roll up.

Step 7: spread butter on the four walls of the toast box, close the mouth of the green body, and put it into the toast mold at room temperature for final fermentation.

Step 8: ferment until the dough is full of toast.

Step 9: at the bottom of the oven, bake at 190 ℃ for 40 minutes. Cover the tin foil or insert it into the baking tray according to the coloring condition of your oven.

Step 10: immediately knock the mold on the table and pour out the toast.

Step 11: place the baking net to cool.

Materials required:

High flour: 260g

Water: 170 ml

Salt: 5g

Fine granulated sugar: 21g

Yeast: 3 G

Salt free butter: 26G

Note: 1. To make white toast, roll it twice. For the first time, roll 1.5 to 2 laps. The second time roll 2.5 to 3 laps, do not exceed 3 laps. If the number of circles is not enough, the structure of the toast will be very loose, the baking tension will be poor, the organization holes will be too large, and the strength will be light when rolling. 2. During the toast baking period, there is another common sense to remind you that the bread just baked from the dough can not be eaten immediately, because the yeast effect has not completely disappeared just after the bread is baked. When the central temperature of the bread drops below 40 ℃, the yeast action will stop. At this time, the carbon dioxide in the bread has been fully discharged, and it can be safely eaten. Therefore, just baked bread must be stored for 2 hours before eating.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor