Starter Candied Fruit Toast
A soft and fluffy bread made using a starter (sponge) method and mixed with chopped candied fruit. Baked to a golden finish.
Story
A soft and fluffy bread made using a starter (sponge) method and mixed with chopped candied fruit. Baked to a golden finish.
Ingredients
Bread flour
Sugar
Milk powder
Salt
Yeast
Egg
Oil
Water
Bread flour (for starter)
Chopped candied fruit
Instructions
1
Step 1
Knead the starter ingredients into a smooth dough and ferment in a warm place until triple in size.
2
Step 2
Mix all main dough ingredients. While stirring with the stand mixer, add the torn starter in batches. Knead the dough to the expansion stage, then on low speed, hand-knead in the chopped candied fruit.
3
Step 3
Perform basic fermentation in a warm and humid place.
4
Step 4
Degass, divide into 2 portions of 520g, 1 portion of 240g, and divide the remainder into 4 equal parts. Round and let rest.
5
Step 5
Shape into a single peak and place in corresponding molds for secondary fermentation.
6
Step 6
Preheat oven to 160°C. Bake large toasts for 55 minutes and small toasts for 40 minutes.
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