Polish starter toast, simple to make, easy to rise and stretch, soft in texture, with a full milky flavor.

The poolish starter prepared the night before is made by mixing 50 grams of high-gluten flour, 50 grams of water, and 0.5 grams of yeast together until there is no dry flour left. Let it ferment at room temperature of around 25°C for half an hour, then place it in the refrigerator overnight. A properly fermented poolish starter will have small bubbles on the surface, a many-meshed internal structure, no sour smell, and its volume expanded to 3-4 times the original size.

First, we put 230 grams of high-gluten flour, 3 grams of salt, 35 grams of white sugar, 4 grams of yeast, and 30 grams of milk powder together and mix them evenly.

Then add 50 grams of milk, 50 grams of light cream, Polish starter, and 1 egg, and start mixing directly with the stand mixer.

First, stir for about 10 minutes. After a coarse film forms, add 25 grams of unsalted butter softened to room temperature and mix evenly, then continue stirring.

Stir for about another 15 minutes, and you should be able to knead out a thin glove film.

Take out the dough, shape it into a ball, cover it with plastic wrap, and let it ferment at room temperature until it doubles in size.

Take out the fermented dough, punch down the air, and then evenly divide it into three parts.

After rolling into a ball, wrap it in plastic wrap and let it rest for 5 minutes.

First, take a piece of dough and roll it out long and thin.

Then tightly roll it up from one end, continue to let the plastic wrap relax for 10 minutes, and do this with each piece of dough.

Take a well-rested dough and turn it to the side, roll it out into a long, thin shape, then tightly roll it up from one end, with the overall size being about the same as a loaf pan.

After handling all the dough, arrange them in the loaf pan and put them in the oven for the second fermentation.

Set the oven temperature to 35°C and humidity to 80%, and let it ferment until it is 80-90% full (Note: placing a bowl of hot water in the oven helps with fermentation). Take it out and brush a thin layer of milk or egg wash on the surface.

Preheat the oven to 170°C and bake for 30 minutes (During baking, if the surface browns, cover it with a sheet of aluminum foil to prevent it from getting too burnt.)

After taking it out of the oven, give it a shake to release the internal steam, then unmold it. While it's still hot, brush a layer of melted butter for a better appearance. It can be placed on its side to cool to prevent sagging.

Polish starter toast, done O(∩_∩)O

Easy to operate, easy to expand and stretch, with a soft texture.

Super stretchy, with a strong milky flavor.

Tearing it strip by strip to eat feels amazing.

The weather is getting cooler. Cut a slice of soft toast, spread some jam on it, and have a cup of hot milk or coffee. It's nutritious and delicious.