Polish sourdough 30% rye toast first release

Name: Polish sourdough 30% rye toast first release
Yield: 4 servings
Cuisine: Baking
Ingredients: 75 g Rye flour; 80 g Water; 1 g Fresh yeast; 175 g high-gluten flour; 5 g Milk powder; 1 piece Egg; 30 g white sugar; 35 g Water; 20 g Butter; 3 g Salt

Polish sourdough 30% rye toast first release: rye flour, water and fresh yeast in a few quick steps, baked until golden and fragrant. Follow the steps for the best results.

0 minNewEasy Baking Bake Original

Instructions

1
Polish starter: 75g rye flour, 80g water, 1g fresh yeast. Main dough: 175g high-gluten flour, 5g milk powder, 1 egg, 30g white sugar, 35g water, 20g butter, 3g salt.
2
Mix the starter ingredients.
3
Stir evenly and place in the refrigerator to ferment for 24 hours.
4
Take out, let the dough rise, and return to room temperature for 1 hour.
5
Main dough: 175g bread flour, 5g milk powder, 1 egg, 30g white sugar, 35g water, 20g butter, 3g salt.
6
Pour the main dough ingredients, except for the butter and salt, into the bread machine together with the fermented starter and mix.
7
Knead the dough until smooth, then add the butter and salt.
8
Stir again until it can form a thin film.
9
Roll into a ball, place in a large bowl, cover with plastic wrap, and let it ferment.
10
The dough has doubled in size, fermentation is complete.
11
Knead the dough to release the air, divide it into three equal parts, shape into balls, and let rest for 15 minutes.
12
Roll it into an oval shape.
13
Roll up from top to bottom.
14
Place it into the loaf pan with the seam side down.
15
Ferment the dough a second time until it is eighty to ninety percent full, cover it with a lid, and preheat the oven.
16
Place in the oven, middle-lower rack, top heat 180°C, bottom heat 200°C, bake for about 40 minutes.
17
Fresh out of the oven, lift the lid.
18
Remove from the mold and let it cool.