French toast bread

Kneading time: 20'/25'

Dough temperature: 27 ºC.

1st fermentation one unit: 

2nd fermentation dough portions:  15' 

3rd fermentation formed dough: 2h more or less.

Cooking time: 10'/13'

Oven temperature: 230 ºC.

METHOD

• Knead together, until you get a very elastic dough and practically transparent.
• Take the dough out from the mixer, divide it into pieces of 150g making two balls and let chill. 
• Prepare sticks with enough pressure of 30-40 cm length.
• Ferment at 30ºC and 75% humidity.
• When the pieces are fermented, ‘paint’ them with beaten egg.
• Bake without steam without drying too much.