A2 Milk Thick-cut Toast
A2 Milk Thick-cut Toast
Ingredients：
Progress：
Moulding, Final Proofing & Baking：
| Weight (kg) | pct.( %) | |
| Overnight Pre-ferment Dough | ||
| High-gluten Flour | 500 | 22.91% |
| Water | 300 | 13.75% |
| Dry Yeast | 2.5 | 0.11% |
| Part Ⅰ | ||
| High-gluten Flour | 500 | 22.91% |
| Dry Yeast | 8 | 0.37% |
| Sour Powder TW007 | 6 | 0.27% |
| Calcium Propionate | 2 | 0.09% |
| Compound Enzyme M361 | 10 | 0.46% |
| Milk Powder | 40 | 1.83% |
| Salt | 16 | 0.73% |
| Granulated White Sugar | 120 | 5.50% |
| Vital Wheat Gluten (Jinshan) | 8 | 0.37% |
| Part Ⅱ | ||
| Liquid Whole Egg | 100 | 4.58% |
| Milk | 240 | 11.00% |
| Whipping Cream | 80 | 3.67% |
| Scalded Dough | 120 | 5.50% |
| Part Ⅲ | ||
| Butter | 130 | 5.96% |
| Total | 2182.5 | 100.00% |
Progress：
1. Add overnight pre-ferment, Part Ⅰ, Part Ⅱ and pre-dough, knead to 60% gluten development.
2. Add Part Ⅲ afterwards, knead until full gluten formation.
### Scalded Dough Formula
High-gluten Flour: 200g
Water: 200g
Rice Flour: 5g
Granulated Sugar: 20g
Salt: 2g
Moulding, Final Proofing & Baking：
Dough temperature: 26℃
Relaxation time: 10 min
Divided weight: 160g per 3 pieces
Proofing time: 60 min
Proofer condition: 32℃, RH75%
Baking temp: 170℃/210℃, 35 min
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- Rice Bread
