Toast

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.

Yeast Toast

A toast recipe using yeast as a leavening agent.

Ingredients

• 2 cups flour
• 1 ½ cups water
• 2 tsp salt
• 3 tbsp soft butter
• 1 tbsp honey
• 2 tsp dry yeast

Instructions

• 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.

Sourdough Toast

A toast recipe using sourdough as a leavening agent.

Ingredients

• 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

Instructions

• 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.