Toast

credits go to Cmmchris at www.hackintosh-forum.de:
Toast is easy. The quantity is for a large mold! I have this one:https://www.amazon.de/dp/B08DCFSZXR?psc=1&ref=ppx_yo2ov_dt_b_product_details

starter dough

• 20g honey
• 15g fresh yeast or equivalent amount of dry yeast
• 230g milk
• 290g wheat flour (type 550 or 00 pizza flour)

Mix all the ingredients and leave to rise until doubled. If you like more flavor, you can also do a cold fermentation overnight in the fridge. 

Cooking piece

• 95g flour (also here 550 or 00)
• 400g water

Put the flour in a small pot, add a little of the water and stir with a whisk until there are no lumps. Then slowly add the rest of the water. Bring to the boil until you have a thick pudding-like consistency.
Leave to cool completely.

Main dough

• Pre-dough
• Cooking piece
• 570g flour (550 or 00)
• 70g butter
• 24g salt

Process the starter dough, the cooking part and the flour into a dough – either by hand, spiral mixer or food processor. Work in the butter in portions (I always add about a quarter and wait until it has been absorbed by the dough). Add the salt. When the dough is no longer sticky, it is ready.

Now allow the dough to rise until doubled in size.
Then press into a flat circle on the work surface.
Cut into four pieces and roll them up tightly.
Butter the baking tin and place the four pieces next to each other in the tin.
Now leave the dough to rise in the closed tin until the tin is full. The lid can then no longer be opened.

Heat the oven to 230 degrees (top and bottom heat without fan).
Bake the bread for 10 minutes on the middle shelf.
Then reduce the temperature to 200 degrees and bake for another 20 minutes.

Turn the bread out of the tin and leave to cool completely on a wire rack.
It takes a little longer to toast than shop-bought toast, but it has a much better aroma and a really nice texture. Very crispy on the outside, buttery and tender on the inside.

Enjoy your meal!