Natural yeast 17 hours medium-grown cinnamon walnut raisin toast

Since cultivating natural yeast, I will look for formulas related to natural yeast. I found a "natural yeast to grow white toast in 17 hours" in the space of ousgoo and made it. I saw a whole-wheat cinnamon toast made by hard-working bitter brother a few days ago, which is very interesting and easy to make. Two is one. The added toast makes it difficult to say that it is not tasty.

Since cultivating natural yeast, I will look for formulas related to natural yeast. I found a "natural yeast to grow white toast in 17 hours" in the space of ousgoo and made it. I saw a whole-wheat cinnamon toast made by hard-working bitter brother a few days ago, which is very interesting and easy to make. Two is one. The added toast makes it difficult to say that it is not tasty.

Material

Enzyme: 90 grams of natural yeast, 165 grams of high-gluten flour, 75 grams of water, 10 grams of milk powder, 1/4 spoon of dry yeast (about 1.2 grams)
Main dough: 90 grams of high-gluten flour, 80 grams of water, 20 grams of granulated sugar, 3 grams of salt, 21 grams of butter
Accessories: the right amount of cinnamon powder, 60 grams of walnut kernels, 40 grams of raisins, the right amount of brown sugar,
Raisins are soaked in rum in advance (Rum is used up, I used brandy)
Walnut kernels are roasted and chopped at 160 degrees for about 15 minutes.

Mix all the ingredients of the starter, let it stand for 2 hours, let the dough serve for a while, then put it in the refrigerator to refrigerate for 17 hours. When it is taken out, it has become twice as large.

Tear the middle-aged yeast into flakes, add it to the main dough except salt and butter, mix well, and soak for 1 hour

Add salt, knead to the expansion stage, then add butter, and knead to the complete stage. (The dough is wet and will soon come out of the film) The first fermentation, the weather is hot, it has been 3 times larger in more than an hour.

Roll out the dough into a rectangular shape, and put cinnamon, walnuts, raisins, and brown sugar evenly (white sugar is also acceptable)

Roll it into a cylindrical shape, then cut it from it, twist it into a twist shape, put it in a mold, and ferment it a second time. (I did n’t twist it well, but after baking it, I found that the raisins are hidden in the dough, it wo n’t bake and bitter, it ’s not bad)

After fermentation, brush the egg on the surface

Oven 180 degrees, about 40 minutes (after tinting, cover with tin foil)

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