Do-it-yourself toast bread can ensure its freshness and softness, and can also be adjusted according to personal taste. This toast bread is simple to make, has a very soft taste, and is not easy to harden even after two days.

If you have ever been troubled by not being able to knead the glove film or the bread fermentation is not ideal, this recipe is very suitable for you! Today, we will guide you in detail how to make this super soft toast bread.

Introduction to Polish starter: What is Polish starter?

In the production of this toast bread, we used Polish starter, which is a pre-fermented dough that can enhance the flavor of the bread. In fact, Polish starter is like the "starter" we use when making steamed buns. It is the first step in the fermentation process. In this way, the bread can be more flavorful and fermented more evenly. If you are a beginner, you don’t have to worry too much about the principle. Just follow the steps and you can get delicious toast bread.

Required Materials

Polish seeds materials:

- Bread flour: 100g

- Water: 100g

- Dry yeast: 0.8g

Other bread materials:

- Bread flour: 300g

- Ice water: 130g

- Eggs: 50g (weight after shelling)

- Dry yeast: 3g

- Sugar: 30g

- Salt: 3g

- Unsalted butter: 40g

Steps for making Polish seeds

1. Prepare Polish seeds materials: Put 100g bread flour, 100g water and 0.8g yeast in a large bowl and mix well.

2. Ferment Polish seeds: After mixing the mixture into a thick batter, leave it at room temperature to ferment for 2 hours.

3. Refrigerate: After fermentation is complete, put the Polish seeds in the refrigerator and refrigerate for 24 hours before use. It can be stored for up to 72 hours, but it is not recommended to use it for more than 72 hours.

Steps to make bread dough

Prepare other bread ingredients: Put 300g bread flour, 130g ice water, 50g eggs, 3g yeast, 30g sugar, and 3g salt into a mixing bowl. Add the fermented Polish seed.

1. Stir the dough: Use a chef machine to stir at low speed until the dough begins to form and becomes a rough mass.

2. Knead the dough: Adjust the stirring speed to medium-high speed and continue kneading for about 10 minutes. At this point, the dough can be pulled out into a thin film, but the film is thick and the edges are uneven.

3. Add butter: Add 40g softened unsalted butter to the dough, continue stirring at low speed, and then turn to high speed to knead for 10 minutes until the surface of the dough is smooth, and a uniform film can be pulled out, with smooth edges and not easy to tear. At this time, the dough temperature should be controlled below 26°C.

4. Tips: If you find that the dough temperature is too high during the kneading process, you can use an ice bag to cool the basin, or knead the dough in an air-conditioned room.

Fermentation and shaping

1. First fermentation: Roll the kneaded dough into a round shape and put it into a fermentation box for fermentation. Make sure to cover the lid to prevent the dough surface from drying out. If there is no fermentation box, you can use a large bowl and cover it with a wet cloth and ferment it at room temperature until the dough is about twice as large.

2. Divide the dough: After fermentation, take out the dough, put it on the workbench, and gently flatten it. Then divide the whole dough into three equal parts, roll each dough into a round shape, cover it with a wet cloth and relax for 5 minutes.

3. Rolling and rolling: Roll each piece of dough into a long tongue shape, and then roll it into a rectangle. Then roll it up from one end to form a cylindrical dough, and relax it for a few minutes.

4. Shape and put it into a toast box: Put the shaped dough into a 450g toast box, cover it with a wet cloth, and ferment it for the second time, which takes about 40 minutes.

Baking steps

1. Preheat the oven: After the second fermentation is completed, preheat the oven to 190°C (upper and lower fire).

2. Bake the toast: Place the fermented bread in the bottom layer of the oven, cover the surface with a layer of tin foil, and bake for 40 minutes. Make sure the bread is golden and fragrant.

3. Cooling and storage: After taking out the baked bread, remove it from the mold immediately and place it on the baking rack to cool. If you don't eat it on the same day, remember to put the bread in a fresh-keeping bag. If you want to keep it for a longer time, you can slice the bread and wrap it in the freezer. When you eat it, you can take it out and bake it at 130°C for 10 minutes. The taste is still soft and delicious.

The secret of perfect toast

Making this super soft toast is not complicated. With the Polish variety and the correct kneading skills, you can also make toast with good color, aroma and taste. Whether it is for breakfast or as a pairing with afternoon tea, this bread is very suitable. We recommend that you try this recipe, or you can adjust it according to your personal preferences, add different ingredients and flavors to make it more unique. Remember to share it with your friends around you, and everyone will enjoy delicious toast together!