This recipe allows you to home-make the fluffy bread you can put into a toaster. Note that the recipes require stretching and folding the dough at regular intervals; do not skip those steps! Otherwise your toast will not be as fluffy as you would expect toast to be.
A toast recipe using yeast as a leavening agent.
- 2 cups flour
- 1 ½ cups water
- 2 tsp salt
- 3 tbsp soft butter
- 1 tbsp honey
- 2 tsp dry yeast
- Pre-foam yeast with honey.
- Prepare dough.
- Knead for 15 minutes.
- Split into 3 equal pieces.
- Let the dough rest for 18-22 hours at room temperature, stretching and folding it after 4 and 12 hours.
- Grease box with butter.
- Place dough into box.
- Fix aluminum foil over top (also greased).
- Bake for 30 minutes at minimum temperature.
- Raise temperature to 200°C / 390°F for 30 minutes.
- Remove foil and bake for another 15 minutes.
- Remove from form immediately and let it cool on a cooling tray.
A toast recipe using sourdough as a leavening agent.
- 1 ½ cups whole grain flour
- 1 ¾ cups mixed flour
- ½ tbsp psyllium husk
- ⅔ cups milk
- 1 cup water
- 1 tsp yeast
- ⅓ cup levito madre
- 2 tbsp honey
- 2 tsp salt
- ½ cup butter
- Mix all ingredients except salt and butter slowly for 2 minutes.
- Let it go for 30 minutes.
- Knead slowly for 5 minutes.
- Add salt and knead for 7 more minutes.
- Add butter and knead for 4 more minutes.
- Stretch and fold dough.
- Cover and let it raise for 2 hours. Stretch and fold after 30 and 60 minutes.
- Roll out onto a floured surface into a round shape.
- Let it rest for 10 minutes and roll into a long shape.
- Place into form and let it go for another 2 hours (opening down).
- Bake at 220°C / 430°F with water for 10 minutes.
- Bake at 180°C / 350°F for another 40 minutes.