All materials of the Polish species are mixed evenly, covered with plastic wrap and refrigerated overnight in the refrigerator (16-72 hours), or room temperature for 3-4 hours. It is ok to rise and fall again.
Mix high-gluten flour, whole wheat flour and whey and soak for 3 hours at room temperature.
Mix all materials except salt and butter, add salt after a little smoothing, add butter after the expansion stage, and knead until near the full stage. The proportion of whole wheat flour is higher, and it is not necessary to pick up a very thin film, otherwise it will not grow tall.
Covered with plastic wrap and fermented to twice as large
The press venting was divided into 3 parts, and the retort was covered with a plastic wrap for 15 minutes.
Take out a loose dough, smooth it down, knead it into a beef tongue, and roll it up into a cylinder.
Cover with plastic wrap and let it relax for 10 minutes. Once again, it will be boiled into a beef tongue type. The small bubbles should be pressed off and then rolled up and placed in a 450g toast box.
In the environment of 35 to 37 degrees, the plastic wrap is covered, and the mountain-shaped toast is delivered to 8 minutes, and the square toast is sent to 9 points. I usually put a plate of warm water in the oven to increase the humidity (do not let go of the water in summer! Or the temperature and humidity will be too high!)
The oven is preheated to 180 degrees, baked for 40 minutes, and the Yamagata toast is stamped with tin foil in time.
Cut well, ^^^