Summary

Ingredients

• 120 g wheat flour (type 550)
• 70 g milk (whole milk, at least 3.5% fat)
• 2 g salt
• 2 g yeast, fresh
• 220 g wheat flour (type 550)
• 120 g milk (whole milk, at least 3.5% fat)
• 30 g butter
• 7 grams sugar
• 5 g salt
• 10 g yeast, fresh
• 5 g bakin malt, possibly, not a must
• some butter for the pan
• Water for brushing

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Instructions

1. I know there are already a lot of toast recipes here, but the way this is baked I haven`t found one yet. Hence the strong recommendation to give it a try.
2. The small amounts for the yeast are correct, unfortunately that is the case when baking bread on this scale. You don`t need more in pre-dough.
3. Knead the first four ingredients into a homogeneous dough and cover. Let the yeast come to life for two hours at room temperature (one hour is sufficient when using warm milk) and then place in the refrigerator for 16-20 hours.
4. Take out two hours before preparing the dough and let it acclimate. So plan at least 20 hours!
5. Now knead a dough from the pre-dough and the remaining ingredients. Since the dough is very firm, you should definitely knead intensively with your hands. When kneading, the butter will come out at some point, so it is best to knead in a large bowl until the butter is absorbed again by the dough. A little strength and, above all, endurance is required!
6. It takes about 7-10 minutes to knead, and that`s really important! Cover the bowl and let the dough rest for 15 minutes. No longer!
7. Now divide the dough into 10 pieces of 58 g each and grind 10 small rolls from them. Moisten the rolls all around, leave out the bottom, and place them close together (2 rows of 5 rolls) in the buttered bread pan. Press down a little, wipe again with a brush with cold water and seal airtight with cling film. Let rise in a warm place for approx. 45 minutes, until the dough pieces have grown together nicely and the volume has doubled.
8. Meanwhile preheat the oven to 230 ° C. When the dough is ready for the oven, replace the cling film with aluminum foil and put it in the oven. After 5 minutes, reduce the temperature to 200 ° C and bake for another 25 minutes.
9. Take the mold out of the oven, free the bread and put it in the oven again for 5 - 10 minutes without the mold or foil. Let the bread cool for 3 hours and then put it in an airtight plastic bag so that the crust is nice and soft, just like toasted bread, almost like rubber.
10. By the way, my bread pan has the dimensions 22.5 x 9.5 x 8 cm (L x W x H) and is just right for a 500 g toast.