Butter Toast
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 10 hrs 5 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough: (pre-dough)
- 100 g wheat flour, type 550 (stron bakin)
- 1 pinch yeast, fresh
- 100 ml water
For the dough: (main dough)
- 100 g butter, soft
- 0.5 ½ cube yeast, fresh
- 200 ml water, lukewarm
- 400 g wheat flour, type 550 (stron)
- 1 teaspoon, heaped salt
- Fat and flour for the mold
Print Recipe
Pin Recipe Instructions
- The day before, for the pre-dough, dissolve the yeast in the water with a fork and mix with the flour in a small bowl and keep covered in the refrigerator for at least 8 hours, I always do this overnight.
- The next day, before baking, take the pre-dough out of the refrigerator so that it reaches room temperature.
- Dissolve the yeast in the lukewarm water. Put the flour, salt and softened butter in a bowl and work in the water yeast mixture. Then add the pre-dough and knead for 8-10 minutes, initially on a low level with the hand mixer or the food processor, then for 4 minutes on the highest level, until the dough loosens elastically from the edge of the bowl.
- Heat the oven to 50 ° C, switch it off and cover the dough with a bowl and let it rise for 30 minutes.
- Then knead again on parchment paper and shape into an elongated shape and place in the loaf pan (30 cm) with the parchment paper and cover again in the oven at 50 ° C.
- Then heat the oven to 230 ° C. Cut the bread with a sharp knife lengthwise 1-2 cm deep. Bake the bread for 15 minutes at 230 ° C, then switch down to 210 ° C and finish baking for 30 minutes.
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