KBB # 14 - White Bread using Baker's Percentage Method
5:14 PM
Tantangan KBB # 14 , dan lagi2 saya mengerjakannya bener2 last minute :(. Tugasnya bikin white bread, benernyah aku suka bikin home made bread, sayangnya aku gak punya lagi mixer besar yg kuat ngulenin adonan roti ... huhuhuhu. Kondisi paling gak aku sukai dari bikin roti adalah bagian dimana harus ngulenin manual ... secara saya kan orangnya lumayan pemales ... tp, demi tugas, walo last minute mbikinnyah, akhirnya sore ini tadi sepulang belanja mingguan, ngadonlah sayah secara manual, lipet-pijet-banting ... bener2 butuh ekstra energi (kalo akuhh) ... hehehehe.
Proses pembuatannya gak terdokumentasi secara proper, aku minta tolong nadine untuk bantu motret ... hehehe. Dari sisi resepnya sendiri, aku suka hasil akhirnya. Empuk menul :). Acara ngulennya sendiri makan waktu sekitar 35 menitan, kayaknya sih belum kalis banget, tapi energiku sudah terkuras habis .... halahhh lebayyy ... hehehe. Njarem-njarem akibat ngulen masih kerasa sampe pas nulis ini postingan ... hehehe, tapiiii, hasilnya sesuai dengan ngulen-nya lhooo ... rotinya empukkkkk, aku jadiin roti sobek, aku isi & taburin keju atasnya. Next time musti dicoba lagi, tapi nungguin punya mixer besar ajah ... hehehehe *virus malesnya mulai keluar*.
Anyway, here's the recipe, co-pas dari blog KBB, aku pakek 250 gr terigu, jadi sila dikonversikan sendiri.
White Bread, variation 1
Source: The Bread Baker’s Apprentice by Peter Reinhart, 2001, page 265-267
Ingredients - Baker’s Percentage
Bread flour - 100
Salt - 1.8
Granulated sugar - 7.7
Powdered milk (Dried Milk Solid) - 6.2
Instant yeast - 1
Egg, slightly beaten at room temperature - 7.7
Butter, room temperature - 7.7
Water - 62.8
Methods :
1. Mix together the flour, salt, powdered milk, sugar and yeast in a 4-quart bowl (or in the bowl of an electric mixer). Pour in the egg, butter and water and mixt with a large metal spoon (or on low speed of the electric mixer with the paddle attachement) until all the flour is absorbed and the dough forms a ball. If the dough seems very stiff and dry, trickle in more water until the dough is soft and supple.
2. Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook), adding more flour, if necessary, to create a dough that is soft, supple, and tacky but not sticky. Continue kneading (or mixing) for 6 to 8 minutes. (if the electric mixer, the dough should be clear the side of the bowl but stick ever so slightly to the bottom.) The dough should pass the windowpane test and register 80oF. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.
3. Ferment at room temperature for 1.5 to 2 hours, or until the dough doubles in size (the length of time will depend on the room temperature)
4. Remove the fermented dough from the bowl and divide it in half for sandwich loaves, into eighteen 2-ounce pieces for dinner rolls, or twelve 3-ounce pieces for burger or hot dog buns. Shape the pieces into boules for loaves or tight rounds for dinner rolls or buns. Mist the dough lightly with spray oil and cover with a towel or plastic wrap. Allow to res for about 20 minutes.
5. Shaping. For loaves, shape like rolling a Swiss roll but pinch the crease with each rotation to strengthen the surface tension. Pinch the final seam closed with the back edge of your hand or with your thumbs. Lightly oil two 8.5 by 4.5-inch loaf pans and place the loaves in the pans. For rolls and buns, line 2 sheet pans with baking parchment. Rolls require no further shaping. For hot dog buns, shape into a pistolet without tapering the ends. Transfer the rolls or buns to the sheet pans
6. Mist the tops of the dough with spray oil and loosely cover with plastic wrap or a towel. Proof the dough at room temperature for 60 to 90 minutes, or until nearly doubles in size.
7. Preheat the oven to 350F for loaves or 400F for rolls and buns. Brush the rolls or buns with the egg wash and garnish with poppy or sesame seeds. Sandwich loaves also may be washed and garnished, or score them down the centre and rub a little vegetable oil into the slit.
8. Bake the rolls or buns for approximately 15 minutes, or until they are golden brown and register just above 180C in the centre. Bake loaves for 35 to 45 minutes, rotating 180 degrees halfway through for even baking, if needed. The tops should be golden brown and the sides, when removed from the pan, should be golden. The internal temperature of the loaves should be close to 190C, and the loaves should sound hollow when thumped on the bottom.
9. Cooling. When the loaves have finished baking, remove them immediately from the pans and cool on a wire rack for at least 1 hour before slicing or serving. Rolls should cool for at least 15 minutes on a rack before serving.
Demikian laporannya, sampai jumpa di tantangan berikutnyah. Merdekaaaa :)
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