Wheat sourdough toast bread. Perfect for toast, sandwiches or toasts. Beautifully grown, fragrant and fluffy. It is characterized by a thin skin, soft and slightly sweet crumb.

Recipe for homemade toast bread with honey, yeast-free bread on wheat sourdough.

For two loaves of toast in this recipe, the best cake tins are approximately 22 x 10 x 10 cm

The dough rising times are indicative parameters. It all depends on the strength of the leaven and the temperature in the kitchen. This should be monitored as rising time varies from person to person.

Ingredients for 2 loaves, 800 g each

LEVAIN

6 g of mature wheat sourdough starter

60 g of wheat flour (I use type 500, I also recommend bread type 750)

60g of water

CAKE

levain - all

775 g of all-purpose flour (I used type 500)

185 g milk (straight from the fridge)

340 g of water (315 + 25)

100 g of butter

60g honey

15g of salt

egg yolk + 1 tablespoon milk to spread

butter or oil to grease the molds

Execution

1. LEVAIN - 22:00 - the day before baking

In a bowl, jar or cup, mix sourdough with water and flour, cover with cling film. Leave for about 12 hours at room temperature (about 24°C).

2. AUTOLYSIS - 9:30 - second day

Earlier, we take out the butter and cut the flakes into liquids. We leave it at room temperature so that the butter flakes soften.

In the bowl of a mixer, mix flour, milk and 315 g of water (set aside 25 g of water for later). Cover the bowl and let it autolyse for 30 minutes.

3. MIXING - 10:00

Add levain, salt and the remaining water (25 g) to the bowl with the dough. Mix in a mixer with a hook on low speed for about 4 minutes. Add honey, mix for 2 minutes. Then we add butter, gradually, piece by piece and knead until the dough absorbs it. Knead the dough until it is smooth and elastic.

4. FERMENTATION & ASSEMBLY 10:15 to 14:15

Fermentation should take about 4 hours at room temperature (24 - 25°C). Cover the bowl with the dough and set aside on the kitchen counter or somewhere warm. Note that this dough can be a little slow and needs enough time to rise. Give the dough the time it needs to rise sufficiently. If your kitchen is cool, try keeping the dough warm (Many bakers report needing an additional 1-3 hours of mass fermentation for their dough to rise and strengthen. Give the dough this extra time if necessary).

During the fermentation of the dough, we perform 3 series of dough folding, the first starting after 30 minutes, and the other two at 30-minute intervals. If after the last folding it seems to us that the dough is too loose and wet, we can make an additional 1 - 3 folds.