Nutritious Egg Toast
The first loaf of toast in June. A very nutritious breakfast toast. The recipe contains a large amount of egg liquid, with all liquids replaced by chilled milk. The dough feels great - although the total amount of liquid seems large, it forms quickly, is soft but not sticky. Moderate sugar content, suitable for eating plain or further processing.
Ingredients
Steps
Combine all ingredients except butter in the dough materials. Place them in the stand mixer's bowl. First knead at low speed (level 1), then switch to medium speed (level 2-3) until the dough becomes smooth.
Add softened butter.
Knead on level 1 until the butter is fully incorporated into the dough.
Switch to level 2.5 and knead until the dough can stretch to form a thin, transparent film.
Place the dough in a container, cover with cling film, and leave it to proof in a 25-28°C environment.
Ferment until the dough has doubled or tripled in size. Press a floured finger into it; it should not spring back or collapse.
Remove the proofed dough and gently press to release air.
Weigh the dough and divide it into 6 equal parts.
Roll into balls and cover with cling film to rest for 20 minutes.
Take a relaxed dough ball, roll it out, and press out any air bubbles along the edges.
Flip it over and roll it up from top to bottom.
Cover with cling film and let rest for another 20 minutes.
Roll it out again.
Flip it over, then roll up from top to bottom again.
Complete all pieces similarly.
Place into the toast pan, three rolls per section.
Proof in a 37°C, 75% humidity environment until 90% full. Lightly press the surface; it should rebound slowly.
Bake in a preheated oven, lower rack. For a 60L Casdon oven, bake at 170°C upper and 190°C lower heat for 40 minutes. Cover the top with foil if it browns too quickly.
Remove from mold and let cool.