Referring to the improved BBA square from the Texas farmer.One box of 450 grams of toast

WHAT YOU NEED

Ingredients

The main ingredient: moderation
Whole wheat flour 130 g
1/2 teaspoon of salt
1/2 teaspoon of dry yeast
1 tablespoon of honey
1/2 teaspoon of vegetable oil
Half an egg.
Yeast: in moderation
Whole wheat flour 95 g
1/8 teaspoon of dry yeast
85 grams of water
The solution is moderate.
60 grams of whole wheat flour
85 grams of water

How TO MADE Bread Baker's Apprentice

Steps 1 to 4

1. All the impregnated materials are mixed, sealed with a preservative film, and left at room temperature overnight.

2. All the ingredients are mixed together, sealed with a preservative film, fermented at room temperature for 2 to 4 hours until it starts to bubble, then refrigerated overnight.

3. The next day, the yeast is removed and brought back to room temperature for 1 hour.

4. Mix the yeast head and all the main dough materials (including oil)

Steps 5 to 8

5. Grind into a smooth, even dough and remove the film.

6. I've got a lot of corn, a lot of corn, a lot of corn, a lot of corn, a lot of corn.

7. Put the good dough in a container, cover it with a wet cloth, put it in a warm place, ferment it until the middle is pressed, and a hole does not shrink or collapse.

8. Take out the dough and stretch it.

Steps 9 to 12

9. Then fold left and right in the middle for the first fold.

10. After 10-15 minutes of relaxation, turn 90 degrees and stretch again.

11. Fold three more times, complete two folds.

12. Fermented again to about twice the size

Steps 13 to 16

13. The fermented dough is removed and divided into three rolls.

14. Fold left and right after separation and relax for 15 minutes.

15. Open the back roll again and put it in a 450 G toast box.

16. When it's 8 or 9 minutes full, you can put it in a preheated 175°C oven and bake it for about 40-50 minutes. My oven has only one tube, so I used 230°C and baked it for about 40-45 minutes.

Steps 17 to 20

17. It's a lot of trouble to sacrifice the surface of the finished product for the sake of the fire (there's gauze paper on the surface, there's cooling in the middle, so the finished product of your normal oven may not be the same as mine).

18. Graphical representation of finished A

19. Drawing of the finished B-side

20. Finished product.

21. Finished product.

Handy cooking tips

　　It's a very strange thing to say, but if you look closely at the pictures, it's because there's a lot of corn, so it's easy to cut the slices and make them hairy, so that my oven can make a high-temperature toast that requires a high-temperature toast, and the high-temperature toast is thicker, but it's still within my acceptable range.