The finished bread made by the Polish starter method is very fluffy, soft and has a slow aging time. It is often used to make various French breads, French sticks, staple foods, etc. The shortcomings are long-term production, and the fermentation head is not easy to control. Long-term fermentation will affect the flavor of the bread. The Polish starter is a method in which water and powder are added to a small amount of yeast in a ratio of 1:1 and mixed well for a long time before being mixed with other materials. The Polish yeast head is simple to make. Because the good Polish fermented head is sponge-like, it is relatively moist and cannot be agglomerated, so it is also called liquid seed or foaming yeast. This method is especially suitable for making whole-grain bread. It combines various methods such as the middle method and the instant noodle method. It not only makes the yeast, but also allows the whole wheat flour to fully absorb the water, so that the dough can be quickly released. And it is filled with walnuts and sesame seeds, the taste is quite good, satisfying the feelings, and rich in nutrition, specially recorded this formula
Mix the Polish yeast head material evenly and ferment for 6-8 hours at room temperature until the fermented hair starts to fall back. It can be used. I usually make the starter the night before, and I can meet the next morning.
The main dough material is added, and after the oil is applied, the dough is kneaded to the full stage, that is, the film is taken out. Milk can be added first, because the water absorption of the flour is different, add milk as appropriate
In the process of kneading, put the peeled raw walnuts in a preheated 180 degree oven for 6-8 minutes. After roasting, let them cool and chop them.
Add 5 minutes to the end of the noodles, add walnuts and sesame seeds, or add other dried fruits that you like, and finish.
Put the kneaded dough into a large storage bag, put the mouth well, put it in the refrigerator for 17 hours, I usually can't use it for a long time, put it in the morning before going to work, put it in the refrigerator, and get off work in the afternoon. Come back and take it back at room temperature for 30 to 60 minutes.
Divide the fermented dough into three portions, vent and relax at room temperature for 15 minutes.
After relaxing, the dough is opened separately.
Gently roll up and drain into a 450g toast box
Place it on the baking net of the oven, place it on the second to the bottom of the oven, and put the last layer into a baking tray with hot water. Ferment mode, ferment the dough to 9 minutes.
You can brush the egg liquid or not, put it in the first layer of the preheated 180 degree oven.
Bake for about ten minutes. When the toast is basically set, the tin foil is covered on the top, and the baking is continued for 30 minutes. The mold is released, and the net is placed on the side, and the bag is placed in the bag after being cooled.
This method combines the starter method, the instant noodle method, and the refrigerated fermentation method. It is very suitable for office workers, decomposing the bread practice and making effective use of time.