Amazing Condensed Milk Toast with Single Fermentation (450g Toast Tin x2)

Place all ingredients except butter into the mixing bowl of a stand mixer. Mix on low speed until no dry flour remains, then switch to medium speed to knead the dough. Knead until a thick film forms and tears appear jagged. Then add softened butter. After adding butter, knead on low speed until the surface is oil-free (scrape the bowl 1-2 times if necessary), then switch back to medium speed to continue kneading. After about 5 minutes, check the dough for a thin, even sheet that doesn't tear easily, or tears into smooth round holes. Once stretched and cleanly torn, the dough is ready. The ideal final dough temperature is under 27°C to ensure good toast structure; for temperature control details, see the final summary. Steps summary: 1. For stand mixer kneading, the mixing order of ingredients is generally less critical as the machine's kneading efficiency compensates for potential ingredient interaction effects. 2. Adding butter after gluten forms can accelerate kneading progress. 3. Beginners: During butter incorporation and late kneading stages, periodically stop the mixer to check the dough and avoid over-kneading by using excessive speed. 4. For reference, I generally use speeds 3-4 for low speed, and 6-7 for medium-high speed. High hydration doughs can tolerate higher speeds. Speed settings are based on the HAUSWIRT HM900/EAT M7 model. Other stand mixers should follow their respective manuals.

Divide and roll the kneaded dough into round balls. Refer to the video for technique. Ensure the surface of the rounded dough is moisturized and rest it for about 15 minutes. After resting, give the dough an initial roll and fold. Always roll with the smooth side facing up, flatten, flip, and roll up. After this initial rolling, rest again for 15 minutes with proper hydration. Step summary: 1. When dividing the dough, make cuts as large as possible to avoid breaking the structure too much. Variances of 2-3g are acceptable. 2. Always ensure surface hydration during resting, regardless of the number of rollings. 3. During any rolling phase, always roll with the smooth side facing up.

For the second rolling and folding, have the smooth side facing up. Roll the dough evenly, flip it, then fold and pinch the bottom tight (see video). The second rolling should typically be 2.5 to 3 turns. Place the folded rolls into the toast tin and proceed with the final fermentation. Ferment at 38°C and 85% humidity for about 50 minutes, until 90% full. Preheat the oven in advance to top heat at 160°C and bottom heat at 200°C. Bake for about 45 minutes. Cover with foil as needed (usually in the last 20 minutes). After baking, immediately tap the mold on a hard surface to release steam, then carefully remove the toast and let it cool on a rack. Never wait before demolding! Key Points and Step Summary: 1. During the second rolling, ensure even pressure with both hands and avoid excessive flattening or damage to the dough structure. Flip carefully without pulling; use a scraper if stuck. When rolling, apply slight pressure at the beginning and roll naturally. Pinch the bottom tightly. The rolling should neither be too tight nor leave a gap, usually 2.5-3 turns. Over-rolling can result in over-degassing or over-stretching the dough, affecting final fermentation. 2. Ensure proper fermentation conditions for the final proofing. Without a proofing box, create a similar environment in a closed space like a microwave with a large cup of hot water for warmth and humidity (replace hot water in winter as needed). Some ovens have proofing functions, but their temperatures can be too high (50°C), which severely affects fermentation results. Always test before using. Invest in a thermometer-hygrometer for accuracy. 3. Final fermentation levels depend on dough weight and toast type. For a domed (three-peak) toast, proof to 90%. For covered toasts, proof to 75-80% based on circumstances. 4. During the final bake, toast benefits from high bottom and low top heat distribution. Typically bake on the lowest rack with a higher bottom element temperature. Even so, covering with foil mid-bake often prevents burnt tops. Baking requires monitoring, as different ovens have varied conditions. If your oven doesn't allow separate temperature controls for upper and lower elements, try baking at a uniform temperature of 170°C.

Finished product photos: Slightly frayed edges when sliced warm ^_^ This recipe makes 2 loaves in 450g toast molds! For more recipes, follow the public account: breadleaf subscription or Weibo: Gossip Bunny jadeCw

Following are personal notes; skip if uninteresting. About raw materials: To achieve tall toasts, high-gluten flour must be used! While medium-gluten flour can make bread, it greatly impacts toast height. Water absorption varies by brand, and even for the same brand, varies by season and temperature. Winter generally requires slightly more water, and summer slightly less. This is why, in the same recipe, dough is softer in summer and normal otherwise. About yeast: Professional yeast for bread is essential for toasts, such as Gold Swallow high-sugar tolerant type (the low-sugar variant isn't discussed now) or Angel Gold Series. Yeast for basic steamed buns or dumplings won't work! Those still using such yeast for toasts should switch immediately!

About yeast: Fresh yeast differs from dry granule yeast, containing water content, higher activity, but shorter shelf life. Typically, its usage is 2-3 times that of dry yeast. The activity is excellent, with fast fermentation and no odd yeast smell! (This is the one I use, and highly recommend! (￣︶￣)↗) Finally: For instant yeast, there's no need for pre-activating by soaking in warm water. If you're using high-quality high-activity, high-sugar tolerant yeast, no need to separate it from salt or sugar! Toss it directly into the dough! Usually, it doesn't affect your toast fermentation results.