Chocolate Cranberry Toast

Notes: 1: If you want tall toast, you must knead until membranes form. However, the membrane should not be too thin, as this would lack tension; it should be stretchable and resistant to tearing. 2: When working, lightly oil your hands and rolling pin to prevent sticking. If it's too sticky, you may dust a little flour, but avoid using too much as this will affect the final texture. 3: The first proofing temperature should be around 28°C, not exceeding 30°C. The second proofing temperature should be about 38°C, not exceeding 40°C. 4: Handle with care when rolling and shaping. 5: This toast features high hydration. Beginners should not dump all the water in at once. Reserve some, adding gradually as you knead. 6: In this recipe, salt is added later along with butter using the latter-salt method. Actually, salt can be added even later, as long as it's mixed evenly. 7: In winter, cold weather calls for adjustments. For those without heating, strategies include using 1g extra yeast and lukewarm water (around 30°C) for mixing. Do not use hot water. The final dough temperature should ideally be 24–25°C, with 28°C as the upper limit. If the first proof goes poorly, the second will be sluggish. Thus, start with warmed water for the dough rather than raising the proofing temperature. It may be helpful to use a probe thermometer to monitor the dough's temperature. 8: Controlling the first proofing temperature is crucial as it forms the foundation. Overheated dough activates yeast excessively, causing uneven bubbles and affecting texture. Once over 28°C, excessive fermentation leads to a loss of wheat aroma (ideal wheat maturation temperature is 24–25°C). This explains why toast sometimes tastes worse the next day if over-fermented. 9: Lower-than-ideal temperatures slow fermentation but won’t impact texture or aroma. Fermenting dough at 25–28°C yields better results. That's all for now. Additional tips may be added later!