【Maple Syrup Toast】(Super Detailed Hand Kneading Steps)

Flavor: Other; Technique: Baking; Time: Several hours; Difficulty: Moderate.

【Maple Syrup Toast】(Super Detailed Hand Kneading Steps) Cooking Detailed Steps

Mix all the ingredients of the liquid mixture until there are no dry powders left, cover with a lid or plastic wrap, and refrigerate overnight;

The next day, take out the liquid mixture, you will see many dense small bubbles on the surface, and it smells like wine;

Put the high-gluten flour, salt, and maple syrup into a bowl for the main dough, dissolve the yeast in some warm water;

Pour the liquid mixture into the flour;

Add the yeast water, mix well, then add the remaining water;

Mix into a dough without dry powder using a scraper;

Transfer to a silicone mat and start kneading. The kneading technique is: use the part below the thumb of one hand to knead the dough away;

Then knead the dough back, change the angle, and repeat the action;

Knead the dough to an expanded state, where you can pull out a thick film. After poking the film, the edge of the hole should be serrated;

Add butter and continue kneading the dough until fully expanded;

At this point, your hands should be clean;

The dough should be able to easily stretch into a large and tough film. After poking the film, the edge of the hole should be smooth, and you should be able to see fingerprints through the film. There should be some small bubble-like bubbles on the film;

Place the dough in a bowl, cover with plastic wrap, and let it ferment in a warm place;

Approximately 1 hour (at around 22 degrees Celsius), let the dough ferment until it doubles in size, and when you poke it with your finger, it doesn’t shrink or collapse;

Take out the dough and deflate it slightly;

Divide into 3 evenly sized dough balls;

Roll the dough balls into rounds, cover with plastic wrap, and let them rest at room temperature (around 22 degrees Celsius) for 15~20 minutes;

Take one rested dough ball, roll it into a rectangle;

Flip it over;

Fold one side of the dough towards the center, and do the same with the other side;

Cover the shaped dough with plastic wrap and let it rest for 10 minutes;

Roll out the dough again into a long strip;

Press the bottom edge thin, then roll it from top to bottom;

Roll about 2.5 turns;

Place it in a mold;

Spray some water;

Place in the oven, turn on the oven fermentation function, and place a bowl of hot water for the second fermentation. After about 1 hour, the dough should be 80% full. Gently press the surface of the dough with your fingertips;

The dough should quickly bounce back and not leave any marks. The surface of the dough should be relatively smooth;

Preheat the oven to 200 degrees Celsius (do this when the second fermentation is almost done). After preheating, spray some water on the surface of the dough;

Place the dough in the preheated oven, lower rack, top and bottom heat, 190 degrees Celsius, and bake for about 35 minutes. After 10~15 minutes, when the surface is colored, cover with foil to prevent over-browning;

After baking, immediately remove from the oven, shake the mold on the countertop, then place it sideways on the oven rack;

Cool to room temperature without burning your hands, then seal in a bag for storage.