Whole wheat toast, full of wheat aroma, soft and elastic, tearing it piece by piece to eat feels amazing.

First, we take 65 grams of water and 60 grams of whole wheat flour and mix them together, softening the bran in the whole wheat flour for a while, then set it aside.

The Polish starter we prepared in advance: mix 75g of bread flour, 75g of water, and 1g of yeast together until no dry flour remains. Ferment at room temperature around 25°C for 3-4 hours until it expands to 3-4 times its original size. The surface will have many small bubbles, and the internal texture will have many net-like air holes. If it doesn't smell sour, it is ready.

Put 140 grams of high-gluten flour, 25 grams of white sugar, 3 grams of salt, 3 grams of yeast, 1 egg (about 55 grams), Polish starter, and whole wheat paste together into the stand mixer and start mixing.

First, mix for about 10 minutes until well combined, with the surface slightly smooth and forming a coarse film. Add 25 grams of unsalted butter softened to room temperature, and continue mixing.

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 around 25°C for about 50-80 minutes, until it doubles in size.

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

Roll all of them into balls and cover with plastic wrap, let rest for 5 minutes.

Take a piece of dough, roll it out long and thin, and then tightly roll it up from one end.

Wrap with plastic wrap and let it rest for 5 minutes.

Take a relaxed dough, roll it out lengthwise and thinly, then tightly roll it up from one end.

Arrange them in the toast box and put them in the oven for the second fermentation.

Oven temperature 35°C, humidity 80%, ferment until it is 1.5 times larger (Note: place a bowl of hot water in the oven to help fermentation)

Ferment until 90% full, take it out, brush a layer of egg wash on the surface, and then put it into the preheated oven.

Preheat the oven to 170℃, then put the bread in to bake for about 30 minutes (during baking, if the surface starts to brown, cover it with a sheet of aluminum foil to prevent it from getting too dark).

After taking it out of the oven, give it a shake to release the heat inside the toast, then remove it from the mold and let it cool on its side. Placing it on its side can prevent it from collapsing in the middle.

Whole wheat toast, done O(∩_∩)O

Soft and elastic, full of wheat fragrance.

Tear it strip by strip and eat, it feels amazing.