Recipe: Polish species (Poolish species) whole wheat toast

Home Cooking Recipe: Polish species (Poolish species) whole wheat toast

Notes:

O (∩ _ ∩) O ~ continue Polish addiction series, of course, Polish species also use a lot of names, such as liquid, polish or Polish yeast, actually refers to the same thing. Polish species are made from the same amount of flour and water, as well as yeast. Whole wheat toast has always been very fond of, low oil and low sugar, the more you eat the more chewing, the more delicious, I did not expect the heavy taste I really like, really amazing. What I did before was the Chinese method, this time I tried Polish. Amway gives me the same whole-child shoes as I do ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- The degree is relatively high, otherwise the taste is too rough. Attach the whole wheat toast link that was made before: Whole wheat toast (70% refrigerated method) https://www.xiachufang.com/recipe/100499242/

Ingredients:

Steps:

  1. Home Cooking Recipe: The Polish material is placed in a container and mixed directly with chopsticks. Stir until the dry yeast is not visible. Cover the cling film for fermentation.

    The Polish material is placed in a container and mixed directly with chopsticks. Stir until the dry yeast is not visible. Cover the cling film for fermentation.

  2. Home Cooking Recipe: It can be fermented at room temperature or refrigerated and fermented. It mainly depends on the state of the liquid species. When bubbles or pores appear on the surface of the liquid, and the inside is rich in honeycomb shape, it can be used. Deliberately reminded that the Polish fermented state does not look at time.

    It can be fermented at room temperature or refrigerated and fermented. It mainly depends on the state of the liquid species. When bubbles or pores appear on the surface of the liquid, and the inside is rich in honeycomb shape, it can be used. Deliberately reminded that the Polish fermented state does not look at time.

  3. Home Cooking Recipe: Put all the ingredients of the fermented Polish starter and the main dough except the butter into the bread machine, smooth it, then put the butter and bring it to a near perfect state. (The state of the hole between the sawtooth and the circle)

    Put all the ingredients of the fermented Polish starter and the main dough except the butter into the bread machine, smooth it, then put the butter and bring it to a near perfect state. (The state of the hole between the sawtooth and the circle)

  4. Home Cooking Recipe: The fermentation tank is set at 28 ° C, which is about an hour and a half. Judging criteria: sent to 2-3 times larger. Use your fingers to pry a small amount of high powder, poke a small hole in the dough, slowly retract the hole (substantially not retracted), do not collapse.

    The fermentation tank is set at 28 ° C, which is about an hour and a half. Judging criteria: sent to 2-3 times larger. Use your fingers to pry a small amount of high powder, poke a small hole in the dough, slowly retract the hole (substantially not retracted), do not collapse.

  5. Home Cooking Recipe: The fermented dough was taken out, and the large bubbles were gently pressed with the palm of the hand to divide the dough into 3 equal portions, approximately 154 g/part.

    The fermented dough was taken out, and the large bubbles were gently pressed with the palm of the hand to divide the dough into 3 equal portions, approximately 154 g/part.

  6. Home Cooking Recipe: Do not need to relax, directly open the oval shape. Immediately after opening, roll up into a cylindrical shape from top to bottom, 1.5 to 2 circles, and let it relax for 15-20 minutes.

    Do not need to relax, directly open the oval shape. Immediately after opening, roll up into a cylindrical shape from top to bottom, 1.5 to 2 circles, and let it relax for 15-20 minutes.

  7. Home Cooking Recipe: Open the strip again.

    Open the strip again.

  8. Home Cooking Recipe: After turning over the surface, the bottom edge is rolled, and 2.5 to 3 circles are rolled up from the top to the bottom, and the mouth is discharged into the toast mold.

    After turning over the surface, the bottom edge is rolled, and 2.5 to 3 circles are rolled up from the top to the bottom, and the mouth is discharged into the toast mold.

  9. Home Cooking Recipe: The fermentation tank was set at 36 ° C, and the second fermentation was completed in about 1 hour. To the mold 8-9 is full.

    The fermentation tank was set at 36 ° C, and the second fermentation was completed in about 1 hour. To the mold 8-9 is full.

  10. Home Cooking Recipe: Oven, bottom layer, 180 ° C, 45 minutes. (The temperature and time are for reference. Don't die, you have to adjust it according to your own oven.)

    Oven, bottom layer, 180 ° C, 45 minutes. (The temperature and time are for reference. Don't die, you have to adjust it according to your own oven.)

Tips:

1. Adjust the amount of water according to the water absorption of the flour. Do not add all the liquid to the brain. At the same time, the season will also have an effect on the water absorption of the flour, so don't be rigid. The amount of water in this toast is still normal, not high in water content. 2, tell everyone a secret: as long as the dough is in place, no matter how much water is good to operate, the dough in place is very flexible, not deadly sticky. If the dough is too sticky, it will be completely solved by applying a little vegetable oil to the rolling pin on the hand during operation. 3, the whole wheat toast is not to be careful to complete, it is overdone! Because the whole wheat is weaker, it can be about 9 minutes, so you don't have to get it. 4, winter is coming, yeast can put more amount, but 250g powder, yeast is best not to put more than 1 teaspoon. 5, every time I emphasize fermentation, how to control the fermentation, I spent money to buy it easily, into the fermentation tank of Japan kneader, so there is no need to worry about it, parents try their own way. 6, fermentation fermentation, with special emphasis. Do not exceed 28 ° C for one hair and 38 ° C for the second hair. All the fermentations are only looking at the state, not watching the time, everyone remembers. Fermentation is the top priority of bread making, and you must do your homework. Of course, the face is also very important. The reliable recipe is the basis for making good bread. If you don't do well, the toast remembers to find more information to learn. I have recommended a lot of blogs. Everyone has to go and see, there must be improvement.


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