How to make a creamy polish Polish seed toast
It’s a 12-hour refrigerated Polack. It’s bubbling. Polacks are all about condition, not time.
Use a bread machine to knead the dough, first make the liquid, then put the flour and yeast, don’t let the yeast touch the salt, dig a hole in the flour and bury it, make a dough, then put butter on it, knead it until it’s like the picture above, I used ACA oldest bread machine, knead it for about 40 minutes.
I always ferment at room temperature until it’s twice its size, which is the state it’s in.
Divide the dough into 6 equal portions, ferment for 20 minutes and place in 2 450g toast molds.
Drain, roll out into long strips, flip over and roll from top to bottom
Roll out the dough and let it relax like this for 20 minutes.
Roll out the dough as shown in the picture above, turn it over and place it in the mold.
Place in the oven at 38 degrees Celsius with hot water overnight to increase the humidity, ferment until 9 minutes full.
Fermented, in the oven at 175 degrees for 40 minutes, unmold while hot, cool and slice.
The bread tissue is okay, right