Making Polish seeds the night before.
Winter can be fermented overnight at room temperature.
Summer needs to ferment overnight in the fridge.
I used smaller eggs, but if you use larger eggs, remember to reduce the amount of milk-!
Butter should not be added too early, roughly when the film of 7-8 into the gluten when adding, otherwise it is not easy to out of the glove film.
Soften the butter in advance at room temperature, then it is better to mix with the dough.
The temperature of the dough is controlled at 24-26 degrees Celsius, so the beating time should not be more than 20 minutes, otherwise the dough temperature is not easy to control, because the yeast will start working after the dough temperature rises.
First hair time control within 50-90 minutes, fermentation time is not fixed, so you need to be flexible to judge, if the sugar is reduced, to increase the fermentation time.
The second fermentation time should be within 60 minutes, too long, the finished product is not well organized, so the temperature should not be too low, I usually set 35 degrees.
High gluten flour
High gluten flour
|1 approximately 40 grams|
How to Make Polish Seeded Super Soft Toast
Mix the ingredients of the Polish seed, ferment at room temperature or refrigerate overnight, the time is not fixed, depending on the state, fermentation is ready when there are a lot of air pockets and bubbles on the surface, smelling a little fruit ripe sweet smell (break open the dough, it is mesh)
Combine all ingredients in the main dough except butter, add the Polenta and mix well, beating on high speed.
Beat in the butter until it reaches the expansion stage, when you can pull out a thick film, and mix well on low speed
After mixing well, continue beating at high speed until the complete stage, you can pull out the glove film, the edge of the hole is smooth without jagged teeth
Arrange the dough, butter the edges of the container, place the dough in and ferment in a moist environment at a temperature of 28 degrees for 1 hour. 2-2.5 times bigger, if you don’t know how to tell, you can dust your fingers with flour Poke it in, if the dough doesn’t retract it’s fine.
Pour out the dough, press your fingers to slightly deflate, divide evenly into 3 equal portions (I did double the amount), roll out, seal, and let rise for 15-20 minutes.
Once risen, roll out with a rolling pin, evenly and gently, patting out any air bubbles around the edges, about 1.5 times the size of a palm Just 1.5 times longer than a palm (my palm is bigger :-D) Flip it over (for face value remember to flip it oh-) and roll it from top to bottom! 1.5-2 turns, wake up for 15-20 minutes
Roll the long side of the dough perpendicular to you, evenly over the top and bottom, about the length of a rolling pin, and roll up 2.5 times.
Tighten and place the rolls in the same direction in the toast box.
Put it into the oven for the second time, put the water in the bottom of the oven and bake at 35 degrees Celsius (about 60 minutes) until 9 minutes full.
Cover with foil and bake for 35 minutes.
Immediately after baking, take out, pour out the mold and place on the side on a cooling rack to cool.