**1. ingredients for the salt/yeast method [we used a letter scale for that 🙂 ]**
9 g salt
50 g water
6 g yeast
​
**2. main dough**
Salt/yeast mixture
500 g wheat flour 550 (I used T65)
10 g sugar
10 g cornflour (Mondamin)
30 g soft butter
250 g milk at room temperature (3% fat content)
5 g liquid baking malt = 1 tsp
​
**1. Instructions for the salt/yeast method**
Stir everything well and prepare at 17:00 in the evening. Cover and leave to stand at room temperature.
​
**2. main dough**
*In the morning at 9.00 am:*
Knead all the ingredients except the butter in the food processor for 12 minutes, then add the butter and knead for another 6 minutes. Then round the dough and leave to rise in a warm place, covered with cling film, for 2-3 hours. It should double in size!
*At 12.00 noon:*
Butter the toast tin (36 cm long) well and insert the dividing tray. [We’ve omitted the division.]
Divide the dough into two equal pieces [We just made one], first round and then oblong. Place the two pieces of dough in the two compartments of the tin with the end facing downwards.
Now close the lid tightly and leave the tin to rise in a warm place for another 2-3 hours. The proofing is complete when you can see the dough through the small holes in the top of the lid.
*In the afternoon at 15:00:*
Now place the tin in the oven at 190° for 45 minutes and steam gently. Release the steam after 10 minutes and after 45 minutes the two toast loaves should look like shown in the pictures.
1 comment
Here’s the source in German language: [https://ketex.de/blog/toast-d-oro-mit-zeitplan/](https://ketex.de/blog/toast-d-oro-mit-zeitplan/)
Translation by DeepL with [annotations by me]:
—-
INGREDIENTS
**1. ingredients for the salt/yeast method [we used a letter scale for that 🙂 ]**
9 g salt
50 g water
6 g yeast
​
**2. main dough**
Salt/yeast mixture
500 g wheat flour 550 (I used T65)
10 g sugar
10 g cornflour (Mondamin)
30 g soft butter
250 g milk at room temperature (3% fat content)
5 g liquid baking malt = 1 tsp
​
**1. Instructions for the salt/yeast method**
Stir everything well and prepare at 17:00 in the evening. Cover and leave to stand at room temperature.
​
**2. main dough**
*In the morning at 9.00 am:*
Knead all the ingredients except the butter in the food processor for 12 minutes, then add the butter and knead for another 6 minutes. Then round the dough and leave to rise in a warm place, covered with cling film, for 2-3 hours. It should double in size!
*At 12.00 noon:*
Butter the toast tin (36 cm long) well and insert the dividing tray. [We’ve omitted the division.]
Divide the dough into two equal pieces [We just made one], first round and then oblong. Place the two pieces of dough in the two compartments of the tin with the end facing downwards.
Now close the lid tightly and leave the tin to rise in a warm place for another 2-3 hours. The proofing is complete when you can see the dough through the small holes in the top of the lid.
*In the afternoon at 15:00:*
Now place the tin in the oven at 190° for 45 minutes and steam gently. Release the steam after 10 minutes and after 45 minutes the two toast loaves should look like shown in the pictures.
—-
And that’s the plan: [https://www.reddit.com/r/EuropeEats/comments/soe7vq/canap%C3%A9s_with_aspic/](https://www.reddit.com/r/EuropeEats/comments/soe7vq/canap%C3%A9s_with_aspic/)