Poolish (Polish species), this yeast head originated in Poland, originally it was only used for the production of cakes. With the popularity of poolish yeast in Europe, more and more people began to use it, making bread like clouds. It is soft. The use of poolish yeast can also extend the shelf life of the bread.
Mix all the materials of the Polish seedlings, and cover the plastic wrap to ferment as shown. The fermentation time is still dependent on the indoor temperature, about 4 hours at room temperature of about 30 degrees, and the fermentation time is appropriately extended when the temperature is low.
Add all the ingredients except butter to the fermented starter to the expansion stage, add the small pieces of butter to the full stage, and ferment to twice the temperature in the warm place.
Remove the dough, gently pry it open with a rolling pin, divide it into 3 equal portions, and cover the plastic wrap for 15 minutes.
Roll the dough into a beef tongue, roll it over and roll 1.5 times from top to bottom, and roll 3 doughs for 10 minutes.
For the second time, take a piece of dough and grow it. After turning it over, roll it from top to bottom into about 2.5 circles.
Put in a toast box and put it in a warm and humid place until it is 9 minutes full.
Cover and place in a preheated oven for 180 minutes and 40 minutes
Immediately after being released, the side is placed on the side to prevent the top collapse.
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