Do-it-yourself Toast

Every European food** blogger of distinction baked Bäcker Süpkes Do-it-yourself Toast . My first version was tasty, but I had to work on the look. This time I am more pleased. Here’s the recipe adapted for my pans.

Do-it-yourself Toast

Do-it-yourself Toast 001 Do-it-yourself Toast 002

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Do-it-yourself Toast
Categories: Baking, Yeast
Yield: 2 Loafs for -pan

Ingredients

H PREFERMENT
258 grams   Flour Type 405
5.2 grams   Salt
3.9 grams   Yeast, fresh
480 grams   Water
H FINAL DOUGH
      Preferment, all of above
625 grams   Flour Type 405
14.2 grams   Salt
18 grams   Sugar
77 grams   Butter
38.7 grams   Yeast, fresh
275 grams   Milk, 1,5 % fat

Source

  Bäcker Süpke
  Edited *RK* 01/26/2009 by
  Ulrike Westphal

Directions

PREFERMENT:

Stir all the ingredients together, let rest at roomtemperature for 2 hours. Put into the fridge for at least 16 h

FINAL DOUGH

Knead dough intensely. Rest only for 10 minutes. Ideal dough temperatur about 26 to 28 °C.

Divide dough into 4 pieces and form logs. Twist 2 logs together and give into a pullman-pan of 23x11x9,5 cm or a loaf pan from the same size.

Close lid and proof for about 30 to 40 minutes.

Preheat oven to 230 °C.

Bake loafs for about 40 minutes at 200 °C. If you don’t have a lid, bake with steam.

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