Rose Yeast Water Toast

Steps

1. 1

   Step 1

   

   Make the rose fermentation liquid according to the author's separate recipe.

   ✅ Done when: The liquid is a mature, active rose fermentation liquid ready to use in the dough.

2. 2

   Step 23 min

   

   Place all the main dough ingredients except the butter in the mixer bowl (the rose petals can be crushed first or added whole). Mix on low speed until no dry flour remains and the salt and sugar are fully absorbed, about 3 minutes. Refrigerate the dough for a 1-2 hour autolyse.

   ✅ Done when: No dry flour is visible and the salt and sugar are fully absorbed into the dough.

3. 3

   Step 3

   

   After mixing, the dough should look like the author's photo; if it is overly slack, reduce the water somewhat next time.

   ✅ Done when: The dough comes together as a cohesive, slightly tacky mass rather than a soupy batter.

4. 4

   Step 4

   

   After the autolyse, mix on low speed until the dough comes together, then switch to medium speed and mix until it forms a thick, elastic membrane, at which point add the softened butter.

   ✅ Done when: The dough can be stretched into a thick, elastic membrane.

5. 5

   Step 5

   

   Once the butter is added, mix on low speed until fully absorbed, then switch to medium speed and mix to 8-9 tenths gluten development.

   ✅ Done when: The dough shows strong gluten development, just short of a fully transparent windowpane.

6. 6

   Step 6210 min

   Low heat
   

   Bulk ferment the mixed dough in a proofer at 28°C and 75% humidity for about 3-4 hours, until it has grown to 1.8-2 times its size (timing is a guide and depends on the vitality of the fermentation liquid), folding the dough once partway through.

   ✅ Done when: The dough has risen to 1.8-2 times its original volume.

7. 7

   Step 7600 min

   

   Once bulk fermentation is complete and the dough has grown roughly 1.8 times, refrigerate it at 3-5°C for 8-12 hours.

   ✅ Done when: The chilled dough has puffed slightly and holds its shape overnight.

8. 8

   Step 830 min

   

   The next day, let the dough warm up at 28°C for 30 minutes; it will have expanded slightly beyond its chilled volume.

   ✅ Done when: The dough has softened and puffed slightly after 30 minutes at room temperature.

9. 9

   Step 930 min

   

   Once the dough is around 16°C, divide it into 350-360 g pieces, pre-shape into rounds or ovals (depending on your pan), and rest at room temperature for half an hour.

   ✅ Done when: The shaped dough balls have relaxed and feel supple after 30 minutes at room temperature.

10. 10

    Step 10150 min

    Low heat
    

    Shape the rested dough and place it in the pans; proof at 32°C for about 2-3 hours, until it fills the pan to the 12/10 mark.

    ✅ Done when: The dough has risen to fill the pan up to the 12/10 level.

11. 11

    Step 11

    

    This is how the fully proofed dough looks before baking.

    ✅ Done when: The dough is domed, well-risen, and at the target fill level in the pan.

12. 12

    Step 1220 min

    High heat
    

    Preheat the oven to 200°C for 15 minutes, then bake with the top element at 140°C and the bottom element at 200°C for about 18-20 minutes. If your oven cannot control top and bottom heat separately, bake at 170°C instead; adjust flexibly to your own oven. When the loaf comes out, bang the pan on the counter and unmold it to cool — the whole kitchen smells of rose.

    ✅ Done when: The crust is baked through and golden, and the bread releases a strong rose aroma from the oven.

13. 13

    Step 13

    

    Toast leftover slices again the next day — the rich rose fragrance and the contrast of a soft crumb with crisp edges are wonderful.

    ✅ Done when: The reheated slices are fragrant with a soft interior and a crisp toasted exterior.