Simple Honey Toast
It has a distinct honey flavor with a hint of milk aroma. Recommended to cut into thick slices, slightly heat for breakfast, perfect texture. Recipe yields: 450g*4 + 10cm cubic toast*1 Key tips before making: ① Beginners should reserve some liquid during the initial dough kneading for adjustments, and adjust the water level flexibly based on your flour. ② The amount of dry yeast used should be 1/3 of fresh yeast. ③ Ensure strict control of the dough temperature. ④ Preheat the oven sufficiently; start preheating the oven before the dough completes final fermentation to avoid over-proofing if the oven has not finished preheating.
Ingredients
Steps
Knead dough using oil-adding method until fully developed. It should form a transparent thin film with great elasticity.
Dough temperature should be around 26°C. Take out, organize, and place into container.
Ferment at 28°C, 75% humidity for 50 minutes. Ferment until the dough increases to about 2.5 times its size.
Take out the fermented dough and divide into pieces, approximately 230g each. Be careful not to stretch or damage the dough.
Round the dough and let it rest at 28°C, 80% humidity for 20 minutes.
Take one relaxed dough piece and roll it out.
Flip, and fold inwards from both left and right sides to the center about 1/3.
Roll out the dough into a longer shape using a rolling pin.
Roll it up from top to bottom.
Place two rolled doughs into the toast mold. For the extra one, place it into a 10cm cubic toast mold.
Ferment in an environment of approximately 32°C, 80% humidity until 70-80% filled, cover the lid.
Preheat the oven 15-20 minutes beforehand. Hai's SP50 oven: top heat 180°C, bottom heat 230°C, bake for 27 minutes; Hai's/EAT convection oven: 155-160°C for around 25 minutes; Note: Adjust settings based on your oven's specifications for similar-sized bread.
Take the toast out, tap the mold, remove the bread and let it cool down before packaging.