How to make hard toast

If you want to make this dish well, you need to prepare the ingredients and necessary things before cooking. Below we will introduce to you the method of making hard toast. You must try it after reading it.

1.1 Take out the dough and pat it on the chopping board to remove the bubbles. Divide the dough into three equal parts, roll into balls, and let it rest for 30 minutes.

2.2 Put the kneaded dough into the fermentation box and let it rise at 28℃ for about 1.5 hours. Take it out and fold and turn it over every 30 minutes. The dough after fermentation is about three times larger than the original size and has a lot of bubbles on the surface.

3.1 Roll up the dough from top to bottom. Twist the end of the dough with your fingers to make it thin and easy to seal.

4.2 Save the dough and flatten it with your palm, with the closed part facing up.

5.1 Roll up from top to bottom for the second time

6.2 Roll the dough and close it again.

7. Roll it into a roll, this time with the seam facing down.

8. Place three rolls side by side in a toast box (450g) and wait for the second rise at 33℃ for 1.5-2 hours

9. Second serve ends

10. Preheat the oven with stones to 250℃, pour a cup of boiling water on the stones, and immediately put the dough into the oven. After about 10 minutes, remove the baking tray with stones and bake at 180 degrees Celsius for 30 minutes.

11. Due to the lack of oil and sugar, the bread will become hard the next day, just like a baguette. I recommend a way of eating it: beat two eggs, soak the bread slices in the egg liquid, and fry them in a frying pan over low heat.

It is not difficult to make hard toast, but the difficult part is whether you have the perseverance. In fact, as long as you can thoroughly understand the methods and steps mentioned above, and persist, the "results" will appear immediately.