Toast Bread

Description

For the egg wash:

1. Scale all of the ingredients for egg wash precisely.
2. Blend all ingredients together until smooth using an immersion blender.
3. Strain the mixture into a clean bowl. If you are not using the egg wash immediately, cover and reserve it in the refrigerator for up to 2 days. This egg wash is a standard industry recipe and is used for almost all applications.

For the toast bread:

1. Scale all of the ingredients precisely and bring to room temperature except the milk.
2. Calculate and adjust the temperature of the milk to the required base temperature 62ºC.
3. Combine the flour, milk, softened butter, salt, yeast and sugar in a stand mixer bowl. Mix on low speed for 3 min using a dough hook. Scrape the bowl and continue to mix for 2 more min. Scrape the bowl. Then increase to medium speed for 10 min or until the gluten is fully developed and the dough pulls away from the side of the bowl. The final temperature of the dough should be 73-77ºF (23-25ºC).
4. Test the gluten window.
5. Dust the dough with flour and remove it from the bowl. Round the dough to make it smooth. Make sure not to overwork it to avoid tearing the gluten structure. Transfer to a bowl and cover with plastic wrap. Allow the dough to ferment for 60-75 min at room temperature or until it doubles in volume.
6. Dust the dough and loosen the sides. Flip it over onto the work surface with the smooth side down. Stretch it into a square and cut into three 300-gram pieces.
7. Round each piece by placing your thumb in the center. Take one corner and bring it over your thumb. Remove your thumb and press the center of the dough to secure. A new corner will form. Take the new corner and place that over your thumb in the center. Remove your thumb and press the center to secure. Repeat this process until the dough is a complete round. Turn the dough over making sure the smooth side is up. Cup with one hand on each side. Round it until it becomes a smooth ball. Cover it with plastic wrap. Allow the dough to rest for 15 min at room temperature.
8. Prepare the proof box and set between 77-80ºF (25-26ºC). Apply butter to the loaf pans.
9. Dust the work surface with flour. Place the smooth side down and gently flatten. Fold it one time towards you. Press the seam side down in the center with your palm. Turn it 180 degrees and fold the top to the center. Press down with your palm to close the seam and to ensure that it sticks together. Bring the top to the bottom edge to close. Roll it over and close the seam making sure that it sticks together. Flip it over so that the seam is down and place into the pans. Place them on a baking tray.
10. Then egg wash but avoid it from dripping down the sides as it makes the dough stick to the pan. Place into the proof box for 1 hr or until doubled in volume. Do not cover with plastic wrap or it will stick to the egg wash.
11. Preheat oven to 360ºF (180ºC).
12. Lastly, egg wash for a second time.
13. Place them into the oven. Then turn the oven off for 15 min. Turn it back on and lower to 320ºF (160ºC). Bake for 20 min.
14. Carefully unmold the loaves and place them on a cooling rack.

Storage: Toast bread dough is best fresh. Refrigerate or freeze raw toast bread dough or shape the loaves in advance. To defrost, transfer them to the refrigerator overnight and proceed. Completely cool the toast bread for at least 30 minutes. Then place it in a linen or cloth bag and keep at room temperature for about 24 to 72 hours. Freeze baked toast bread tightly wrapped in plastic for up to 1 month. To defrost it place it in the refrigerator overnight or at room temperature for 2 hours. Unwrap and flash bake in a preheated 400°F (205°C) oven for about 2 minutes. We do not recommend storing toast bread in a refrigerator as it dries out or eventually molds.