Polish bread loaf

Baked a Polish ferment yesterday.It was a sandwich loaf. The texture is exceptionally soft and delicate.

Polish ferment sandwich loaf recipe:Ingredients:

High flour (for Polish ferment) (70 grams), water (for Polish ferment) (70 grams), yeast (for Polish ferment) (1 gram), high flour (for main dough) (230 grams)milk(135 grams)sugar(30 grams)butter(20 grams) yeast (2 grams) salt (2 grams) coconut flakes, sugar

Steps for Polish ferment sandwich loaf:

1. Mix Polish ferment ingredients and cover with plastic wrap to refrigerate overnight.

2. Combine all main dough ingredients except butter with the Polish ferment and mix.

3. Add butter when dough has a slight elasticity and continue mixing.

4. Test a small piece of dough for windowpane quality.

5. Cover the dough, let it rest at room temperature to rise.

6. Punch down the risen dough, divide into 5 pieces, roll them into balls, and allow to rest for 15 minutes.

7. Roll each piece into an oval shape and roll up.

8. Again, flatten into a tongue-like shape, sprinkle with coconut flakes and sugar (or brush with butter).

9. Roll up again.

10. Place seam-side down in a 450-gram loaf pan, proof in a 35～38℃ environment until about 8～9 tenths full.

11. Preheat the oven to 175℃ and bake on the middle rack for 35～40 minutes (temperature and time are approximate).

12. The result is extremely soft.

13. The internal texture is fine.

14. Here's a picture of the finished product.

Cooking tools used:
baking machine, electric oven electric oven