High gluten flour
Whole wheat flour.
skimmed milk powder
Lupin Liquid Seeds
Ito Adachi’s recipe for Yamagata Toast
Mix all ingredients except butter for three minutes on slow speed and seven minutes on fast speed. Mix one minute on slow speed and two minutes on fast speed. Ferment at 28 degrees Celsius, 25 degrees room temperature for 60 minutes.
Divide the dough into 250g portions. Ferment into 250g portions. 2 of the 450g portions into 1 mold.
Ferment for 20 minutes, then shape into a mountain shape. Ferment for about 70 minutes (fermentation environment: 38℃, 78%), brush with egg wash.
Ferment in Saneneng 450g mould, top at 220℃, bottom at 250℃, steam in the oven for 1 second (no steam), bake for about 22-25 minutes.
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