Whole Grain Toast

Combine the sourdough starter, rye flour, wheat flour, and water. Mix thoroughly and allow to ferment at room temperature overnight.

Whisk the milk and wheat flour in a small saucepan over medium heat. Stir constantly until the mixture thickens into a paste. Transfer to a glass container, cover with film directly touching the surface, and refrigerate overnight.

In a large mixing bowl, combine the main flour, levain, tangzhong, and the majority of the water (holding back 20g). Mix until no dry flour remains. Cover and let rest for 30 minutes.

Add the salt, sugar, butter, and the remaining 20g of water to the dough. Mix until the butter is fully incorporated and the dough reaches a smooth, elastic consistency. Let rest for 30 minutes.

Allow the dough to ferment for 2 hours, performing a set of stretch and folds every 30 minutes (4 sets total). After the final fold, let the dough rest undisturbed for an additional 3–4 hours.

Gently turn the dough onto a lightly floured surface. Shape into a loose round and let rest for 30 minutes to relax the gluten.

Shape the dough tightly to fit your toast tin. Place the dough into the greased form. Cover and ferment for 2 hours at room temperature, or cold proof in the fridge overnight.

Preheat the oven and bake according to the phases below. Once baked, remove from the tin and allow to cool completely on a wire rack before slicing.