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Today I want to share with you my favorite whole grain toast recipe that I make every week - snack for school, breakfast or dinner. It is a delicious, healthy toast, without preservatives, the structure of the crumb is dense, but at the same time tender and fluffy like a cloud with a distinct soft crust. It stays fresh for several days... really, this toast has it all. And with a little imagination we can make it multi-seeded.
This recipe is for a mold 20x11x11 cm. For a large toast bread or for 2 small ones, double ALL the ingredients.
We strengthen the 100% moisture sourdough - starter:
If your sourdough (starter or mother sourdough) has been in the fridge uneaten for more than a week, then refresh it to achieve a nice result.
• 5 gr. sourdough - starter
• 10 gr. flour
• 10 gr. water
I make buns every 3-4 days, so my sourdough is strong, I will directly prepare firm sweet sourdough.
Firm sweet sourdough:
• 25 gr. 100% moisture sourdough
• 75 gr. flour p.o.c.
• 35 gr. water
• 15 gr. sugar
Let it swell for 10 - 12 hours at a temperature of 20-21 degrees (overnight) or 8 - 10 hours at a temperature of 23 - 24 degrees or 6 hours at 28 degrees.
DOUGH :
• 180 gr. white flour (Kula)
• 90 gr. wholemeal flour (Ag. Georgiou Mills)
• all sweet sourdough
• 20 gr. sugar
• 5 gr. salt
• 170 gr. milk
• 30 gr. soft butter
For a polish (optional)
• Some milk
Turn on the oven at 200 degrees, let it heat up well and bake up and down resistance at 180 degrees for 40 minutes.
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Негізгі бет Half-whole wheat toast with sourdough ❤️ fluffy, delicious👍BREAD Toast Sourdough
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