High gluten flour
High gluten flour
|50 grams (or more)|
Water or milk
|25 g (optional)|
Sesame (sliced almonds)
|Moderate amount (for decoration)|
How to make pumpkin toast (Polish variety)
Make Polish seeds in advance, airtight tupperware, 30g high gluten flour, 30g water, 0.5g yeast, mix well with chopsticks, nothing Dry flour, covered, room temperature, make it the night before and the next day you can make the bread in the morning.
Ferment until it has lots of little bubbles and then it’s ready to use.
Main pan with 800g water, pumpkin in steamer, 30 minutes / Varoma / speed 1 steam, 1 minute / speed 10 Puree and let cool until ready to use. (Don’t use pumpkin with too much moisture, drier is better)
In the main pan, add 25g of milk powder, 1 egg, 30g of sugar, 50g of pumpkin puree, 230g of gluten flour, 3g of yeast, 3-6 of Polenta seeds, mix at 20 sec/speed 3-6, knead for 3 minutes (if the dough is dry as seen through the hole in the main pan, add a little more water).
Add 20g of butter and a little salt, knead the dough for 3-6 minutes, then ferment at room temperature until doubled in size.
Roll out the fermented dough into a 35x17cm rectangle.
Spread the pumpkin evenly over half of the dough
Fold dough in half and divide equally into 8 equal portions
Twist the dough a few times and fold it over. Put the joint underneath.
Twist and press your heads together.
Put the 8 pieces of dough into the 450g toast box, evenly according to the order of cutting.
Put the shaped toast into the fermentation box, the temperature is 37℃, humidity 78%, you can put a bowl of water in the fermentation box to increase the humidity. Ferment until toast box is 9 layers full. If you don’t have a fermentation box, you can put a bowl of hot water in the oven to ferment.
Brush the surface with egg wash, sprinkle with sesame seeds or almond slices, preheat the oven at 180 degrees for 45 minutes, cover with foil.
Let’s rip one open.
2, with a recipe for regular toast can also do this pumpkin toast oh!