No-knead raw toast – Austrian mustache version

Cooking Instructions

1. Warm water + yeast powder

   

2. Add the sugar, cream, milk, honey and stir to combine

   

3. Add the flour, salt, and butter at room temperature

   

4. Stir into this

   

5. Cover with plastic wrap and let stand for 15 minutes

   

6. 

7. After 15 minutes, pull the dough with water on your hands and cover it over the dough

   

8. If you can't pull it, it's fine

   

9. Cover with plastic wrap, let stand for 15 minutes, repeat the above operations, and let stand for another 15 minutes after the operation (do two stretches in total)

   

10. Cover with plastic wrap and ferment, about 1.5-2 hours

    

11. Roll out the leavened dough into a rectangle and divide it into three equal portions

    

12. 

13. Cover with plastic wrap and relax for 15 minutes

    

14. After 15 minutes, roll out into a rectangle and let loose for another 15 minutes

    

15. Roll out the loose dough into a rectangle and roll it up, being careful not to roll it too tightly, and gently press the interface with your hands after each roll

    

16. Pinch the connector

    

17. Place mouth-side down into a buttered mold

    

18. Cover with plastic wrap and ferment for about an hour at room temperature

    

19. Preheat the oven at 180 degrees Celsius for 10 minutes, then bake in the oven at 180 degrees Celsius for 35 minutes

    

20. The finished product is baked

    

21. 

22. Very fluffy