天然酵种生吐司 Sourdough Shokupan——超级柔软湿润，味道丰富而有层次

Can you do me a favor? Try these two breads, which one do you think is better? Hello everyone, I'm Shan Xiaoning Today I want to use natural yeast to make a raw toast Raw toast is a very popular white toast in recent years Its texture should be very moist and dense It melts in your mouth There are many recipes for raw toast The one I made is based on the recipe shared by Mr. Wu Keji The Japanese high-end raw toast Then I made some adjustments In addition, the same recipe I made some small changes in the process The final product has a surprising change in taste Let's take a look First, let's prepare a very active yeast Make a solid yeast before going to bed at night Knead them until there is no dry flour Then let it ferment at room temperature overnight My room temperature is about 70 degrees Fahrenheit, 20 degrees Celsius In the past, I mostly used yeast to make toast After trying to use natural yeast I found that there is a big difference in texture, fermentation time, and taste There is a saying that natural yeast is not resistant to sugar Too much sugar and fat in the dough will affect the yeast's firepower Slow down the fermentation speed Compared to European bread, toast is a high-sugar bread How to ensure that the dough is fully fermented There are layers in the taste Not too sour At the same time, the production process is simpler and not too troublesome These are the three goals I want to pursue when making white toast After some trial and error I also learned a lot from the bread masters Today's raw toast I use the indirect method That is to turn 100% water-to-powder liquid yeast that is not raised on a daily basis Turned into solid yeast It's equivalent to making a medium-sized dough Ferment in batches But I made two versions The difference is that When making medium-sized dough, a part of the sugar was added That is to ferment in batches and add sugar in batches This reminds me of the famous Christmas bread in Italy Panettone Of course, that's another tormenting story This medium-sized dough has been fermented for about 10 hours You can see that it is full of this kind of silky tissue inside Then let's mix the main dough You can use water or milk in the main dough The water content will be slightly reduced If you think the water content is too high, you can reserve some first After mixing well, rest for 30 minutes to 1 hour I think it will greatly improve the efficiency of later kneading After resting, add sea salt After kneading to a rough film, add egg cream and butter Overall, the fat content of this recipe and the amount of condensed milk are not very large I think it's a fresh toast Use a stand mixer to knead the dough Basically, mix the ingredients evenly at low speed first Prevent flying Then knead the dough smoothly at medium and high speed Check the state of the gluten Knead until very soft At the same time, it is very elastic Can pull out a very solid film The holes are also smooth After the dough is kneaded, rest at room temperature for 30 minutes to 1 hour Then divide This time I divided it into 6 small doughs Each dough is about 173-174g Is the amount of two 450g toasts The total weight of the flour is about 557g A little more than the usual 500g After rolling the dough, let it sit for 15 minutes Flatten the dough gently first Roll into a cylinder Then roll The length is about the same as the length of the rolling pin No need to be too tight when rolling If you find it troublesome, you can also make one or two rolls The fermentation time of natural yeast bread is relatively long I have tried to ferment overnight But often over-fermented So I still chose this raw toast Ferment at a temperature of 28 degrees Celsius and 84 degrees Fahrenheit Fermentation time is about 6-7 hours Temperature and time are for reference I found that no matter how I speed up the rolling The fresh yeast bread always ferments faster So I usually bake one with the lid on The other one is baked into a mountain shape Ferment to 8-9 minutes Bake at 200 degrees Celsius and 400 degrees Fahrenheit for 40 minutes The mountain-shaped toast should be covered with tinfoil in the middle to prevent over-coloring Out of the oven It's almost midnight after baking Seal them up and make breakfast the next morning This raw toast is kept at room temperature for 3-4 days It's still very soft and moist I think it's the best moisturizing toast I've ever made Both the outer shell and the internal tissue are very soft The one on the left was made the day before No sugar was added when making the middle type I want to invite two little foodies to try it later After I tasted it myself The middle type with sugar tastes softer Basically no sour taste The one without sugar Both sour and sweet The contrast is very strong But it's also very delicious when combined The toast made with natural yeast is really special When you eat it At different times You can feel different flavors and scents Light milk flavor Sweet Slightly sour The layers are distinct and separate It can be said that natural yeast Gives this raw toast, which is delicious without any processing Gives a richer flavor It's really worth a try This is the new one This is yesterday's Try it Tear it apart OK Tear this one apart Try it This was made the day before Which one is sour? What do you think? It could be This one This one is a little sour I think so Do you think it's delicious? It's almost the same Almost the same Which one do you prefer? Or do you like them all? I like them all You like them all Is the skin soft? Can you eat it? What do you think? Is it softer than the usual skin? Usually the edges seem to be very hard, right? This one is soft OK Thank you Little things eat round Can you do me a favor? Just try these two breads Which one do you think is better? OK? OK, try both Try one first OK This one is sour Wait a moment Swallow it first Wait a moment Swallow it first and then eat Another one Try this one again OK That bite is too big How big? Which one do you think? Eat How does this taste? It's sweet Sweet, this is sweet Is it? I think both are delicious Both are delicious OK Which one do you think is sweeter? This one is sweeter Try it, right? Try this one again Yes OK Try this one again This one Put this one aside Tear it apart and try this one Feel it Yes Try this one again Make sure Is it the same as before? Same This one is sweeter What? This one is sweeter This one is sweeter, right? But this one is softer This one is softer OK This one is sweeter This one is sweeter, this one is softer Great Thank you so much Now you can eat it all Do you want some water? Milk? Would you like a glass of milk? OK Thank you for watching If you like my video Please leave me a comment Subscribe to my channel I hope you like bread There are European buns and toasts in life You can't miss any of them