Golden Toast
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 3 hrs 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 18 g salt
- 100 ml cold water
- 12 g yeast, fresh
- 1 kg flour type 480 universal
- 20 g suar
- 20 g cornstarch (wheat or corn starch)
- 60 g butter, very soft
- 20 g bakin malt, or a bit less
- 500 ml milk, cold
Print Recipe
Pin Recipe Instructions
- First mix the salt with the water and the yeast well and let stand for at least 30 minutes, or longer, up to 20 hours (!).
- Then knead the remaining ingredients (butter last) and the yeast mixture for a good 10 minutes to form a medium-firm dough. The dough sticks slightly, but that works, don`t put more flour on it!
- Then cover well with plastic and let rise twice, this can take 2 - 3 hours. Then work together briefly on a lightly floured work surface and fill into a very large box form, up to half the height at most, or divide it into three smaller forms. The dough rises very strongly, despite the small amount of yeast.
- Preheat the oven to 200 ° C. Cover the baking pan with a cloth and let the dough rise 1/3, then put in the oven. I then immediately pour 1 cup of water into the pipe.
- The baking time for me is 35 - 40 minutes with hot air, with the heat falling slightly to 175 ° C.
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