Red Bean Matcha Two-Toned Toast (Polish Method)

Dissolve 1g of dry yeast into 50g of water, add 50g of high-gluten flour and mix well. Cover and ferment at room temperature or refrigerate until the surface is filled with bubbles and the inside is honeycombed. "Tip: For the Polish starter, judge by its state rather than time. Adjust fermentation time accordingly to varying temperatures. At 28°C, fermentation can be done in about 2 hours. My room temperature is around 22°C, so I refrigerated it (at 4°C) after 2.5 hours. The yeast will continue fermenting for a while before stopping, which allows for convenience. If fermenting entirely in the fridge, the temperature should be between 5-7°C. Below 4°C, the yeast stops working."

Mix the main dough and Polish starter until it reaches an extended stage. Add softened butter at room temperature and knead until reaching the windowpane stage.

While kneading the dough, mix matcha powder and water using a small spatula until it becomes a smooth, lump-free paste.

Take out the fermented dough, place it on a working surface, press to deflate, shape into a ball, cover with plastic wrap, and let it rest for 20 minutes.

I used KyoRitsu brand sweetened red beans, but you can cook your own too.

Lightly dust the working surface with flour. Roll the two relaxed dough balls into rectangular sheets. The width should be slightly smaller than the loaf tin’s length, with the matcha sheet being slightly smaller. Stack the two sheets, spread with sweetened red beans (add more if you like sweetness; adjust to personal taste – I was a bit indulgent here).

Roll up the dough sheet and pinch the seam tightly. Seal both ends as well and place seam-side down into the loaf tin.

Place in a 35°C oven for the second fermentation, and add a bowl of hot water to maintain humidity.

After about 50 minutes or when the dough has risen to 70% of the tin height, remove the loaf tin and cover with a lid. Preheat the oven to 180°C (top and bottom heat), then bake for 40 minutes.

After baking, tap the tin lightly to release the loaf, then let it cool. Store sealed for freshness.