Apple Yeast Toast

Filter out the apple yeast liquid, find a clean container, sterilize and cool it, then add 30g of apple yeast liquid and 30g of high-gluten flour, mix and stir into a batter, and ferment until it doubles in size.

For the second feeding of the starter, add 30g of apple yeast liquid and 30g of high-gluten flour, continue to stir evenly, and ferment until it doubles in size. For the third feeding of the starter, add 30g of apple yeast liquid and 30g of high-gluten flour again, ferment until it is 2-3 times its original size, then refrigerate overnight.

Except for the apple preferment and butter, pour all the main dough ingredients into a food processor, mix at low speed until a dough forms, then add the apple preferment, mix to form a rough membrane, then add room-temperature softened butter, and mix at low speed until the dough has an elastic thin membrane.

After taking out the dough, roll it into a ball and place it in a container to ferment. Ferment at 28 degrees and 75% humidity until it doubles in size.

After fermentation, divide into three portions of dough, roll into balls, and let rest for 30 minutes.

After the dough has relaxed, degas it and shape it, then finally roll it up and place it into the loaf pan.

Ferment at 32 degrees until very full, preheat the oven with the top heat at 140 degrees and the bottom heat at 200 degrees.

You can take it out of the oven after baking for 35-40 minutes.