The French word “mie” means soft bread, and pontoon is the common French name for white toast.
Compared to other toast recipes, white toast is much simpler to make, using essentially the same ingredients that are always available at home.
It also uses less sugar and oil, making it healthier to eat.
Despite the simplicity of the ingredients, the resulting toast is delicately soft, moist and bounces back like cotton when pressed.The simple, unadulterated wheat flavour may impress you.
10 inch Pontoon Rice Toast
High gluten flour 158g/5.6oz
Powdered milk 15g/0.5oz
Fresh yeast 5g/0.2oz
High gluten flour 70g/2.5oz
Fresh yeast 1g/0.04oz
Preparation of the liquid
Mix all the ingredients of the liquid seed without dry powder, remember to make sure that the fresh yeast is well mixed and dissolved.
Cover the container with cling film and place it in the fermenter for 30 minutes at 28°C, with a few bubbles on the surface, and leave it in the fridge overnight at 4°C.
Steps to make
① Pour all the ingredients except the butter (including all the liquid seeds) into the cooker and mix well on low speed without any dry flour.
② Beat on medium speed until the dough is smooth and extended, then add the butter and mix well on low speed.
③ Add the butter and beat on medium-high speed until the dough is smooth enough to pull out a glove film. The dough temperature should be 26°C.
④ Place the dough in a clean container, cover with cling film and place in the oven to rise for 60 minutes at an ambient temperature of 28°C and a humidity of 80°C.
⑤ Place the dough on a rolling mat, pat it down, divide it into 3 equal portions, roll it out, let it rise for 10 minutes, roll it out once and place it in the mould.
⑥ For the second rise, the ambient temperature is 33°C and the humidity is 75°C. The time is 60 minutes. Brush the top of the dough with milk. Preheat the oven five minutes in advance at 180 degrees. Bake for 30 minutes, cover with tin foil immediately. Remove from the oven and allow to cool before eating.