The square comes from the baking technique of toasted bread, the amount of water is slightly large, if you are afraid that the NOLD will not last, reserve 10 to 20 grams.In addition, the weather is getting hotter, it is recommended to use ice water and flour, in summer to make bread, especially beginners, the amount of water in the square must be reserved.When the base is fermented, it is best to turn the surface halfway.

WHAT YOU NEED

Ingredients

250 grams of gold
3 grams of salt
White sugar 13 grams
20 grams of milk
170 grams of water
13 grams of butter
3 grams of yeast

How TO MADE Classic white toast

Steps 1 to 4

1. Ingredients: 250 grams of golden powder, 3 grams of salt, 13 grams of sugar, 20 grams of milk, 170 grams of water, 13 grams of butter, 3 grams of yeast

2. Put the liquid material in (in summer, the liquid material should be refrigerated and the lid should be opened for operation).

3. All materials except butter are added.

4. The dough is kneaded until it becomes firm and softened with butter.

Steps 5 to 8

5. After the dough is complete, take out the whole circle, cover it or keep it fresh for basic fermentation (don't worry, the taste of the dough at high temperature is not the same as the taste of the dough at low temperature for a long time, but the weather is now, the dough is already fast, I prefer winter, slowly cook for half a day, the bread is soft and sticky, a loaf of bread is less than two hours, for me it is always a bit regrettable)

6. In general, it is sent to a shape that is two to three times larger (it is better to turn it down in the middle, which can make the dough spread more evenly, avoiding the phenomenon of sinking), poking the hole with your finger without bouncing or falling is good.

7. It is divided into three groups, covered with a protective film and relaxed for 20 minutes.

8. Gently roll the dough twice, rolling it into a cylindrical shape.

Steps 9 to 12

9. All three are processed in the same way and placed in the mold in turn.

10. The dough is placed in a warm, moist place for final fermentation until it reaches the height of the mold (with or without a lid).

11. After preheating the oven, it is placed in the mold for baking, baking temperature: 210 degrees, up and down the fire, 35 minutes.

12. Be sure to add tin foil in time in the middle so that the top is not too dark.

Steps 13 to 16

13. Take it out and put it in a bag.

14. The skin is thin, but very soft, and the color is just right.

15. This is how the same square was made a year ago, when the baking temperature was 180 degrees, there was obviously no color on it, and the bottom was obviously dark.

16. It's all about the skill, it's all about the experience.

17.

Handy cooking tips

　　Seeing in the comments that the children's shoes are full of water, I'm not the same, don't be surprised, the master's classic recipe has withstood the test.In summer, when the weather is hot and humid, it is necessary to reduce the amount of water operated, probably reserve 10 to 20%.If you don't reduce the amount of water or mix it (don't put the yeast first), put it in the fridge and refrigerate it for half an hour and then operate it, it's not recommended to stir it continuously in the baking machine, it will get thinner and thinner, basically over- stirring, the dough will ferment in advance.