Golden Toast

Ingredients for 1 servings:

• 18 g salt
• 100 ml water, cold
• 12 g yeast, fresh
• 1 kg Flour Type 480 universal
• 20 g sugar
• 20 g starch flour (wheat or corn starch)
• 60 g butter, very soft
• 20 g baking malt, or a touch less
• 500 ml milk, cold

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 55 minutes

Buying is no longer an option for me, I’ll create my own.

First, mix the salt, water, and yeast thoroughly and let it 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 by machine until you have a medium-firm dough. The dough will be slightly sticky, but this will resolve; don’t add any more flour! Cover tightly with plastic wrap and let it rise twice as large; this can take 2-3 hours. Then, knead briefly on a lightly floured surface and fill a very large loaf pan, no more than halfway up, or divide it into three smaller pans. The dough will rise considerably, despite the small amount of yeast. Preheat the oven to 200°C (400°F). Cover the pan with a cloth and let the dough rise by a good 1/3, then place it in the oven. I then immediately pour 1 cup of water into the oven. I bake for 35-40 minutes using a fan oven, reducing the heat slightly to 175°C (350°F).