The yeast head is a powerful tool for baking good bread, it can extend the fermentation time, allowing the grain molecules to release more flavor.Recently, a Polish yeast toast was tried, the Polish yeast head is made from equal amounts of flour and water, with a small amount of yeast, i.e. 100% hydration, and does not contain table salt.This type of yeast is very handy for making bread, and the bread that comes out is very soft, and it's even more addictive to eat, layer by layer!

WHAT YOU NEED

Ingredients

Eggs (main dough) 45 grams
High starch flour (main dough) 200 grams
Milk powder (main dough) 15 grams
72 grams of milk (main dough)
Fine sugar (main dough) 45 g
Yeast (main dough) 2 g
Salt (main dough) 2 g
Butter (main dough) 15 g
50 grams of high-fiber flour (yeast)
50 grams of water (yeast)
1 g of yeast

How TO MADE Polish yeast toast

Steps 1 to 4

1. The yeast is placed in a bowl and stirred with a chopstick into a thinner dough.

2. Left for 12 hours, fermented into a yeast with many small holes on the surface

3. The main dough material (butter is not included) is placed in the container with the yeast.

4. Stir evenly with chopsticks to a dry powder-free state and initiate the kneading and kneading process

Steps 5 to 8

5. At the end of the cooking process, put in softened butter and start the cooking process again.

6. Take the small pieces of dough slowly open, be able to pull off the large thin film, the edge of the hole is smooth, the dough reaches the full stage, you can start fermenting

7. Re-mix the dough with the dough, put it in a bucket, cover it with a piece of baking paper, sprinkle some mercury on it, cover it with a wet towel, and then cover it with a lid to ferment.

8. The dough is fermented to twice its size, and if you poke it with your finger, the hole does not collapse or bounce back, indicating that the fermentation is in place.

Steps 9 to 12

9. Pour the dough out of the exhaust, divide it into three equal parts, roll it around, cover it with a fresh film and relax for 15 minutes.

10. Shaped into an ellipse

11. After folding, fold three times and relax for 15 minutes.

12. Growing up again

Steps 13 to 16

13. The bottom of the cover is thin, loose from top to bottom, and the edges are tight.

14. Discharged into the mold and fermented again

15. Brush the egg yolk on the surface for up to eight minutes.

16. Bake the bottom of the preheated oven for about 30 minutes, pour it out of the oven, put it on the baking net, dry it, put it in a fresh bag and close the bag.

Handy cooking tips

　　Tip 1: It's hot, so I put the yeast in the fridge to refrigerate the fermentation, if the room temperature is around 20 degrees, you can put the fermentation at room temperature for 12 hours.The dough takes a long time to ferment the first time, so I cover it with a piece of baking paper and a wet towel, so that it's both moisturizing and not as airtight as a fresh film.The second fermentation time is shorter, it is covered with a preservative film, now the weather is hot, it is possible to ferment at room temperature, there is no need to start the baking machine. The temperature of the oven is different for each person, so the baking temperature and time depends on the oven, if the color is enough and the bread is not cooked, cover it with a sheet of tin paper and continue to bake, bake almost with your fingers to judge whether the bread is cooked, if you press down, it is fully cooked.