Family Practice of Growing Yogurt Bread in Poland

This bread is not only soft, but also has a silky effect. It will be restored to its original shape quickly by pressing it with your hand. It is good to eat it for breakfast or as a staple for dinner.

[Polish species] 100 grams of high-gluten flour, 1 gram of dry yeast, 100 grams of cold water

[Main dough] 400g high-gluten flour, 150g homemade plain yogurt, 40g honey, 30g sugar, 5g salt, 4g high sugar-resistant dry yeast, 120g ice milk, 50g butter

[Decoration] Brush the surface with 10 grams of butter

[Quantity] 1 plate, Yangchen 13-inch red and white baking pan 348*248*62mm

[Baking] (Kashi 750) 170/200 up and down, 25 minutes, middle and lower

【Production process】
1. Make a Polish seed a few hours in advance: put 100 grams of high-gluten flour, 1 gram of dry yeast, and 100 grams of cold water into a bowl, mix well, and ferment the Mongolian plastic wrap at room temperature for about 3 hours;

Family Practice of Growing Yogurt Bread in Poland-Make One Day

2. The dough is about 3 times the original size, with large and small bubbles on the surface, and a sour taste of fermentation;

Family Practice of Growing Yogurt Bread in Poland-Make One Day

3. A group photo of the Polish species and the main dough materials: homemade plain yogurt and honey have different consistency, so the amount of milk depends on the state of the dough to adjust;

Family Practice of Growing Yogurt Bread in Poland-Make One Day

4. Put all the ingredients of the main dough except butter and Polish seeds into the kneading bucket. If the honey has crystallized, it can be put into the basin with the milk first, and then used after being stirred and melted;

Family Practice of Growing Yogurt Bread in Poland-Make One Day

5. Stir the materials evenly at a low speed, then turn to a medium speed to beat the dough vigorously, so that the thick film can be pulled out with your hands;

Family Practice of Growing Yogurt Bread in Poland-Make One Day

6. Add the diced butter, and stir at low speed to completely eat the butter into the dough. At first, the dough looks rotten, so you must be patient and stir, and there will be surprises soon;

Family Practice of Growing Yogurt Bread in Poland-Make One Day

7. After whipping at medium speed, the dough is smooth and fine, does not stick to the wall of the basin, and the transparent and elastic film can be pulled out by hand, and the kneading is finished;

Family Practice of Growing Yogurt Bread in Poland-Make One Day

8. Round the dough, put it in a basin, cover it, and leave it in a warm and humid place for basic fermentation;

Family Practice of Growing Yogurt Bread in Poland-Make One Day

9. If a fermentation tank is used, the temperature can be set to 28, humidity is 70, and the time is about 90 minutes, depending on the state of the dough to adjust;

Family Practice of Growing Yogurt Bread in Poland-Make One Day

10. The dough is twice as large as the original. Dip your fingers in the flour and poke a hole on the top of the dough without collapsing or shrinking slightly. Fermentation is successful;

Family Practice of Growing Yogurt Bread in Poland-Make One Day

11. Tap the dough gently to exhaust, weigh it into 9 equal parts, and round them separately;

Family Practice of Growing Yogurt Bread in Poland-Make One Day

12. Without waiting, flatten the dough into a slightly fatter oval shape, and fold the top edge toward the middle;

Family Practice of Growing Yogurt Bread in Poland-Make One Day

13. Fold the lower side to the middle, roll forward and then roll back to form an olive shape;

Family Practice of Growing Yogurt Bread in Poland-Make One Day

14. Knead the 9 pieces of dough into an olive shape, and let the cling film relax for 20 minutes;

Family Practice of Growing Yogurt Bread in Poland-Make One Day

15. Knead the loose dough into a strip of about 25 cm for the first time, knead it for a strip of about 40 cm for the second time, and fold it in half;

Family Practice of Growing Yogurt Bread in Poland-Make One Day

16. Twist into a twist shape;

Family Practice of Growing Yogurt Bread in Poland-Make One Day

17. Tuck the tail end into the circle formed by folding in half;

Family Practice of Growing Yogurt Bread in Poland-Make One Day

18. Put the compiled twist code in a non-stick baking pan. The size of the 13-inch baking pan in Yangchen is 348*248*62mm; the size of the twist in the previous step can be adjusted according to the size of the baking pan;

Family Practice of Growing Yogurt Bread in Poland-Make One Day

19. The green body is placed in a fermentation tank or oven for secondary fermentation; the oven can choose the “fermentation” function, and put a bowl of hot water; the fermentation tank can be used for a temperature of 35 degrees, a humidity of 80, and the fermentation time is about 40 minutes. Adjust the time according to the state of the dough; the dough is twice the original size, the oven starts to preheat, and the upper and lower heat is 170/200. If the upper and lower heating tubes cannot independently control the temperature, it can be set to 180 degrees;

Family Practice of Growing Yogurt Bread in Poland-Make One Day

20. Put the green body into the middle and lower layer of the preheated oven, and fire up and down 170/200 for 25 minutes. The temperature and time can be adjusted according to the actual situation of the oven, the material of the baking pan, and the size and thickness of the dough;

Family Practice of Growing Yogurt Bread in Poland-Make One Day

21. Immediately demould after baking. Brush the surface with a layer of pre-melted butter. The butter is slowly penetrated into the bread, and the color is very beautiful after cooling.

Family Practice of Growing Yogurt Bread in Poland-Make One Day

tips:
1. The Polish species can be fermented at room temperature, or it can be used after fermentation in the refrigerator, regardless of the time, but the state of the dough; the amount of flour is about 25% of the main dough;

2. The shape of this formula is changeable, not only can be twisted into a twist shape, but also can be kneaded into a small meal bag, braided, or made into 2 450g toasts;

3. The baking temperature and time are adjusted according to the actual situation of the oven, the mold material used, and the size of the bread;

4. After the surface is brushed with butter, the color will be softer, and the egg liquid will be bright. This is optional.

yababa

I am yababa. I used to be a math teacher, and now I am a housewife who loves the kitchen. In the days of dealing with delicious food, my heart has become more gentle, and I feel more and more that "accompanying family" is the most beautiful and most important thing in the world. In this makeoneday.com, I will share some of the process of making delicious food from time to time.

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