Cranberry Toast

Materials are ready.

Put all the ingredients except butter, salt, and dried cranberries into the dough mixer and knead until a coarse film forms.

Add softened butter and salt.

First, mix at low speed to fully incorporate the butter into the dough, then switch to high speed to beat, which can stretch out a transparent and elastic film.

Shape the dough into a ball and place it in the proofing box.

Chop the dried cranberries, which can be used directly; they can also be soaked in rum for a few hours before use.

Let the dough rise until it doubles in size, then dip your fingers in flour and poke a hole in the top of the dough; it should not collapse or shrink back.

Gently pat the dough to release the air, roll it into a rectangle about 5 mm thick; sprinkle one-third of the dough sheet with dried cranberries.

After folding, turn 90 degrees, roll into a rectangular sheet, and sprinkle the remaining dried cranberries over 2/3 of the surface.

Fold it and gently press it with your palm to adhere.

Use a scraper to divide the dough into three equal parts, roll each into a ball, and let rest for 15-20 minutes.

Roll the dough into a rectangle.

Rolled into a roll.

Place it mouth down into a 250-gram loaf pan; you can use an oven or a fermentation box for proofing, set the temperature to 36°C and humidity to 80%, or spray water inside the oven to increase humidity; proof until it's 90% full, then preheat the oven.

Place it into the lower-middle rack of the preheated oven, with both top and bottom heat at 180°C; bake the low-sugar toast tin for 25 minutes, and the regular toast tin for 30 minutes.

Remove from the mold after baking, and seal for storage once cooled.

Eat sliced.

With the addition of dried cranberries, the sweet and sour taste is just too delicious.