Sugar-Free and Oil-Free English Crispy Toast (Improved Version) Exclusive

Prepare the ingredients: Pour 290 grams of high-gluten flour into a glass bowl.

After thawing 100 grams of French old dough, tear it into small pieces and put them into the high-gluten flour.

Add 4 grams of swallow yeast powder to a bowl, add 180 grams of warm water, and stir evenly.

Add 2 grams of salt to the high-gluten flour.

Pour in the yeast water.

Stir with a scraper until it becomes a flaky texture and knead by hand until the dough enters the development stage.

A relatively thick glove membrane can be pulled out.

Gather the dough into a ball, place it in a bowl, cover with plastic wrap, and let it undergo the first fermentation.

Ferment until it doubles in size.

Remove the dough and place it on the kneading mat, then gently pat to release the air.

Divide the dough into three equal parts (no proofing needed).

Take a piece of dough and roll it into an oval shape.

Gently roll it up and place it in the baking tray, cover with plastic wrap, and let it rest for 10 minutes.

Roll it out again (each dough sheet should be rolled 2–3 times).

Place 3 toast rolls into the mold, keeping the closing direction consistent.

Put the toast mold in the oven, place a bowl of hot water at the bottom, and let the toast roll undergo a second fermentation.

Ferment until 80% full, and preheat the oven with both top and bottom heat to 180°C.

Put the mold in the oven and bake for 45 minutes.

Finished product image.