Poolish
Bread flour 50 g Water 50 g Dry yeast 1 g Main doughHigh-gluten flour: 200 grams
Yogurt: 85 grams Egg liquid: 35 grams Milk powder: 10 grams Granulated sugar: 35 gramsSalt: 1g
Dry yeast: 2g Butter: 15g Mix all ingredients of the Polish starter until evenly combined, cover with plastic wrap, and allow to ferment. When bubbles appear on the surface and the interior exhibits a rich honeycomb structure, the starter is ready. The interior should show a rich honeycomb structure. The Polish starter should be judged by its condition rather than by time. Stir with a scraper to remove air bubbles. YogurtPut the fermented poolish and all main dough ingredients (except butter) into the bread machine and knead into a dough.
Bread machine program 16. Add butter, then knead and ferment. Bread machine program 17. Dough fermentation completed. Knead and press the dough to remove air bubbles, divide the dough into 4 equal portions, shape into rounds, cover with a lid, and ferment for 20 minutes. Dough fermentation completed. Roll out each portion into a rectangle with a rolling pin. Fold one side of the dough inward. Fold the other side inward.Roll out the dough until elongated.
Roll it up. Place two dough pieces into a loaf tin as a set. Put into the oven to proof for about 1 hour and 10 minutes. The dough proofing is complete. ✅ Preheat the oven to 160°C for 30 minutes in advance. Once the surface is browned, immediately cover with a layer of aluminum foil and continue baking until done. Out of the oven now. Remove from the mold while still hot.