Sea Salt Coconut Milk Toast
This super soft and super delicious toast is a must-try~ Don't forget to cut it thick. Important tips before making: ① For beginners, be sure to reserve some liquid at the beginning of kneading to adjust, and adjust the water amount flexibly according to your own flour. This time using [Torigi Otome]. ② The amount of dry yeast is 1/3 of fresh yeast. ③ Strictly control the dough temperature. ④ Preheat the oven thoroughly. Start preheating the oven before the final fermentation of the dough is completed to avoid over-fermentation because the oven has not been preheated.
Ingredients
Steps
Mix all ingredients in the dough except for the 'Coconut Oil' and place into the M6 stand mixer bowl. Set the timer to 12 minutes. Start kneading on low speed (level 1 or 2) for half a minute until there's no dry powder, then switch to level 5-6 for further kneading. PS: Beginners should reserve some liquid to adjust the dough consistency as needed. The kneading time serves only as a reference; focus on the status of the dough instead. Around 6 minutes into kneading, the dough will become less sticky, and gluten will form, allowing you to stretch it into a thicker membrane.
Add softened coconut oil.
Knead on speed 3 for about 1-2 minutes to incorporate the coconut oil, then switch to speed 4-5 to knead until the dough reaches full extension. At this stage, the dough should have excellent elasticity.
Shape into a ball, with the dough temperature around 26°C. Place it in a container and ferment it at 28°C with 75% humidity for 60 minutes.
Ferment until the dough triples in volume.
Remove the dough. Slightly press to release air and divide it into 4 equal portions, approximately 245 grams each.
Shape into balls and proof at 28°C with 75-80% humidity for 20 minutes.
Take a rested dough portion, roll it out, and puncture any bubbles at the edges as shown.
Flip it over and fold 1/3 from the left and right sides toward the center.
Use a rolling pin to slightly lengthen it.
Roll it from top to bottom.
Repeat for all portions.
Place two rolls into each toast pan.
Proof the dough at 32°C with 80% humidity until 90% full. When you gently press the surface with your finger, it should slowly bounce back.
Preheat the oven 15-20 minutes in advance: - For EAT-TP500 deck ovens: Bake at 160°C top/240°C bottom for 26 minutes. - For C76/C76 upgraded models: Bake at 110°C top/220°C bottom on the lower rack for 26 minutes. - For K55 ovens: Bake at 150°C top/220°C bottom on the lower rack for 28 minutes. - For I7 ovens: Bake at 150°C top/210°C bottom on the lower rack for about 28 minutes. - For T60 and EAT-610 convection ovens: Bake at approximately 155°C for 25 minutes. Note: Adjust the temperature and time flexibly based on the bread mold and your specific oven.
Remove from the oven, unmold by tapping, and let it cool.