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Making the traditional English toast

Today, the practice of toast is very popular. Many family members can make it. Today, I want to talk about the traditional diet toast. In the past two years, it began to shine. After I read the process and practice, I'm sure that it must be delicious. I'm very particular. I didn't add eggs and milk, but this simple taste conquered me.


1. Laomian: in addition to salt and yeast, put other materials into a mixing basin, and roughly stir with a spoon. Add yeast, cover with plastic film, leave in the room for 15 minutes, and carry out autolyse.

2. Add salt, stir until the dough is smooth, and ferment at 25-28c for about 2 hours.

3. Take out the dough, press the dough from the center of the dough to the four sides with the palm, and then press the dough to discharge the carbon dioxide.

4. Fold the left side of the dough into the middle by 1 / 3, and the right side of the dough into the middle by 1 / 3. Fold the upper end of the dough into 1 / 3 of the center, and the lower end of the dough into 1 / 3 of the center. Press the fold flat with the palm of your hand.

5. Put it back into the fermentation basin with the fold down, and extend the fermentation for about 1 hour at 25-28c.

6. Put the fermentation basin in the refrigerator for fermentation overnight ~ 24 hours, extend the fermentation before fermentation, refrigerate the fermentation after baking the same day, take out the old noodle from the refrigerator, and put it in the room for about 30 minutes.

7. Main dough: mix all ingredients (except old noodles, reserved water and lard) by hand or chef until dough starts to be elastic and glossy. During the mixing process, it depends on the hardness and softness of the dough to decide whether to add the reserved water.

8. Add the old noodles and lard, and continue to stir until smooth, while the dough can pull out the uneven, thick, transparent and not solid fascia. Add old noodles and lard.

9. Put the dough into the oiled (no cream) fermentation basin, and ferment at 25C ~ 28c for about 2 hours.

10. Turn over: do not take out the dough, pull the four sides of the dough toward the middle with your hand, turn over the dough (the original bottom becomes the surface), put the fermentation plate at 25C ~ 28c for about 1 hour of extended fermentation.

11. After fermentation, divide the dough into two parts of the same size with a pound (I divided the dough into one 240g this time), roll the dough, cover with plastic film, and place it in the room for relaxation (intermediate fermentation) for 30 minutes.

12. Shaping: wrap the dough after fermentation in the middle with two hands, press the dough against the workbench with a little force, and roll it to 90 degrees as if pulling it towards yourself. Repeat the rolling until the dough surface becomes smooth and tense.

13. Use your fingers to tightly seal the bottom closing part. Spread the refined lard in the toast model, close the dough downward, and put the two dough at both ends of the model. Add half of the pot water to a deep iron pan, place in the oven, and preheat the oven to 240C (465f).

14. The final fermentation was carried out at 28c ~ 30C for about 60 ~ 80 minutes. (when the height of dough expansion is about 1cm higher than the toast model, the final fermentation is completed. In order to make the crust of the toast crisp, spray water on the surface with a sprayer.

15. Bake: send the bread to the bottom of the oven. After about 30 seconds, spray the hot water on both sides of the oven with the sprayer, and close the oven door immediately. 30 seconds later, spray water again. Repeat twice and spray water 4 times in total.

16. After finishing the spray operation, lower the oven temperature to 230C (445f) to bake for about 10 minutes, and then lower the oven temperature to 200C (390f) to bake for about 23 ~ 25 minutes. After baking, release the toast to cool.