Finished dish photo of Polish Pre-ferment Yogurt Toast (Olive Oil Version)

Polish Pre-ferment Yogurt Toast (Olive Oil Version)

Ingredients

A. Polish Pre-fermentto taste
50g Bread Flour (regular bread flour is fine)to taste
50g Waterto taste
1g High-Sugar Tolerant Yeastto taste
B. Main Doughto taste
210g Bread Flour (regular bread flour is fine)to taste
80g Thick Yogurt (reduce milk or water as appropriate)to taste
50g Egg Yolkto taste
30g Fine Sugar (adjust according to your taste)to taste
2-3g Saltto taste
2g High-Sugar Tolerant Yeastto taste
20g Olive Oil (can use vegetable oil or butter)to taste
A 450g Toast Moldto taste

Steps

1

Dissolve the yeast in the water for the Polish pre-ferment, then add the bread flour and mix evenly with chopsticks. Cover with plastic wrap and let it ferment in a warm place until it has visibly enlarged, is bubbly on the surface, and begins to recede slightly. This takes about 4 hours. Alternatively, it can be refrigerated for over 17 hours but no longer than three days.

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2

Except for olive oil and salt, put all the ingredients (both A and B, except for olive oil and salt) into a stand mixer and knead to the elastic stage. Then, add olive oil and salt and knead to reach the windowpane stage.

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3

Cover the dough with plastic wrap and let it proof at room temperature until it doubles in size. The proofed dough should not rebound or collapse when poked.

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4

Thoroughly punch down the dough. Don't worry; as long as you're not overly rough, it won't break.

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5

Weigh the dough, divide it into three equal portions, roll them into long oval shapes, and roll them up. Cover with plastic wrap and let rest for 15 minutes.

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6

Then roll them out again into long ovals, roll them up (not more than three rolls), and place them directly into the toast mold. Put them in a proofing box for the second proofing. Set the temperature to 37°C and place a cup of warm water. Let them rise until 80-90% full.

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7

Preheat the oven to 180°C for 5 minutes. Place the mold on the bottom rack of the oven and bake at 170°C for 12 minutes until it colors. Cover with aluminum foil quickly, then bake for another 23 minutes. Bake for a total of 35 minutes at 170°C. Adjust the time and temperature according to your oven's characteristics. (This is how it looked before I covered it with foil at the 12-minute mark.)

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8

After taking it out of the oven, tap it once to release steam, and immediately remove it from the mold. While it's still warm, place it in a plastic storage bag to seal and keep it soft.

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9

Here's a picture of the texture! It's still soft the next day!

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10

The highest point is 20cm tall, big and impressive, isn't it? 😃

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11

For flat-topped toast, proof until 80% full, and bake at 170°C for 45 minutes in total.

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Cooking Tips

1. If the dough sticks during shaping, grease your hands and rolling pin slightly. 2. If you like brushing with egg wash, do so before baking. I don't prefer it, so it's not included in the recipe. 3. This recipe is suitable for a 450g toast mold. 4. If using homemade yogurt, be sure to add more sugar as appropriate.