50% Whole Wheat Toast

Whole Wheat Sponge: Mix whole wheat flour, yeast, and water thoroughly. The final dough temperature should be 25°C.

Leave at room temperature for 1 hour, then refrigerate overnight. By the next day, the dough will have expanded significantly, but the center will not collapse, and the surface will be flat.

Combine all dough ingredients except butter, adding the sponge dough simultaneously, and knead until smooth gluten films form.

Add butter and continue kneading until almost fully developed. The completed dough temperature should be 24–25°C.

Let the dough rest evenly in a fermentation box at room temperature for primary fermentation.

Ferment until the dough doubles or reaches 2.5 times its original size.

Divide the dough into 6 equal parts, round them into balls, and let them rest for 15 minutes.

Set the dough with the smooth side up and press gently to flatten.

Roll the dough into an oval shape.

Flip the dough and smooth it.

Roll the dough from top to bottom into a cylinder.

Let the dough rest at room temperature for 15 minutes.

Place the dough vertically and press gently to flatten.

Roll the dough into a long strip. As the dough is weak, avoid excessive rolling to prevent tearing the gluten.

Flip the dough.

Roll the dough from top to bottom into a cylinder.

Place the shaped dough seam side down in a toast mold, 3 pieces per mold. Perform final proofing in a warm and moist environment (32°C).

Proof until the dough fills 80–85% of the mold. Press gently with a finger, and the dough should spring back slightly.

Bake in a preheated oven on the lower rack at 170°C (top heat) / 220°C (bottom heat) for 37 minutes. Remove immediately, unmold, and brush the surface with softened butter while still hot.