RESEP ROTI TAWAR RUMAHAN SOUR DOUGH! HASILNYA BEDEGH!
RESEP
Homemade Hybrid Sourdough Sandwich Bread - Insanely Good Results
Bahan
RESEP :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Timbang starter sourdough yang sudah dibuat sebelumnya (sekitar 3-4 jam), taruh di atas wadah berisi air untuk mengecek kualitasnya (starter bagus akan mengapung di permukaan air).
- Campurkan tepung terigu protein tinggi, air, starter, dan ragi instan dalam satu wadah, aduk/uleni hingga tercampur rata tanpa gumpalan tepung.
- (Cara membuat starter sendiri jika belum punya): campur tepung terigu dan air dengan perbandingan 1:1 serta 1 cubit ragi instan, aduk rata, istirahatkan pada suhu ruang selama 8-12 jam hingga mengembang dan mengapung saat dites di air.
- Taburkan garam ke atas adonan bersama 1 sendok makan air, remas-remas hingga garam larut dan terserap sempurna ke dalam adonan.
- Bulatkan adonan hingga permukaannya halus, tutup dengan plastic wrap, istirahatkan 30 menit.
- Lakukan teknik lipat coil fold (tarik adonan lalu gulung), bulatkan kembali, tutup, dan istirahatkan lagi 30 menit. Ulangi proses ini 3-4 kali hingga adonan mengembang dua kali lipat.
- Keluarkan adonan ke meja bertabur tepung, bentuk dengan menarik dan melipat dari kanan dan kiri ke tengah, lalu gulung dan padatkan menjadi bulat kokoh.
- Taburi permukaan adonan dengan campuran tepung terigu dan tepung beras, masukkan ke dalam banneton (atau mangkuk berlapis kain), istirahatkan sekitar 1-1,5 jam untuk final proofing hingga tingginya mencapai 3/4 banneton.
- Panaskan oven beserta dutch oven di dalamnya pada suhu 250°C selama 1 jam.
- Balikkan adonan ke atas baking paper anti lengket, beri sayatan (scoring) di permukaannya dengan pisau silet.
- Panggang roti dalam dutch oven tertutup pada suhu 250°C selama 15 menit.
- Buka tutup dutch oven, turunkan suhu ke 230°C, panggang lagi selama 15 menit hingga permukaannya cokelat keemasan.
- Keluarkan roti dari oven, dinginkan sekitar 1 jam sebelum dipotong atau disimpan.
Ingredients
RECIPE:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Weigh out the sourdough starter you prepared earlier (about 3-4 hours prior), place it on top of water to check its quality (a good starter will float).
- Combine the high-protein flour, water, starter, and instant yeast in one bowl, mix/knead until fully combined with no flour lumps.
- (How to make your own starter if you don't have one): mix flour and water in a 1:1 ratio plus 1 pinch of instant yeast, stir well, let rest at room temperature for 8-12 hours until it rises and floats when tested in water.
- Sprinkle salt over the dough along with 1 tbsp of water, squeeze and knead until the salt dissolves and is fully absorbed into the dough.
- Round the dough until the surface is smooth, cover with plastic wrap, and rest for 30 minutes.
- Do a coil fold (pull the dough up and roll it under), round it again, cover, and rest for another 30 minutes. Repeat this folding process 3-4 times until the dough has doubled in size.
- Turn the dough out onto a floured surface, shape it by pulling and folding from the right and left toward the center, then roll and tighten it into a firm round.
- Dust the surface of the dough with a mix of flour and rice flour, place it into a banneton (or a cloth-lined bowl), and let it rest for about 1-1.5 hours for the final proof until it rises to 3/4 the height of the banneton.
- Preheat the oven with a Dutch oven inside at 250C for 1 hour.
- Turn the dough out onto non-stick baking paper, score the surface with a razor blade.
- Bake the bread in the covered Dutch oven at 250C for 15 minutes.
- Remove the lid, lower the temperature to 230C, and bake for another 15 minutes until the crust turns golden brown.
- Remove the bread from the oven and let it cool for about 1 hour before slicing or storing.
Cook Mode
RESEP
Homemade Hybrid Sourdough Sandwich Bread - Insanely Good Results
RESEP ROTI TAWAR RUMAHAN SOUR DOUGH! HASILNYA BEDEGH!
RESEP ROTI TAWAR RUMAHAN SOUR DOUGH! HASILNYA BEDEGH!
Bahan
RESEP :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Timbang starter sourdough yang sudah dibuat sebelumnya (sekitar 3-4 jam), taruh di atas wadah berisi air untuk mengecek kualitasnya (starter bagus akan mengapung di permukaan air).
- Campurkan tepung terigu protein tinggi, air, starter, dan ragi instan dalam satu wadah, aduk/uleni hingga tercampur rata tanpa gumpalan tepung.
- (Cara membuat starter sendiri jika belum punya): campur tepung terigu dan air dengan perbandingan 1:1 serta 1 cubit ragi instan, aduk rata, istirahatkan pada suhu ruang selama 8-12 jam hingga mengembang dan mengapung saat dites di air.
- Taburkan garam ke atas adonan bersama 1 sendok makan air, remas-remas hingga garam larut dan terserap sempurna ke dalam adonan.
- Bulatkan adonan hingga permukaannya halus, tutup dengan plastic wrap, istirahatkan 30 menit.
- Lakukan teknik lipat coil fold (tarik adonan lalu gulung), bulatkan kembali, tutup, dan istirahatkan lagi 30 menit. Ulangi proses ini 3-4 kali hingga adonan mengembang dua kali lipat.
- Keluarkan adonan ke meja bertabur tepung, bentuk dengan menarik dan melipat dari kanan dan kiri ke tengah, lalu gulung dan padatkan menjadi bulat kokoh.
- Taburi permukaan adonan dengan campuran tepung terigu dan tepung beras, masukkan ke dalam banneton (atau mangkuk berlapis kain), istirahatkan sekitar 1-1,5 jam untuk final proofing hingga tingginya mencapai 3/4 banneton.
- Panaskan oven beserta dutch oven di dalamnya pada suhu 250°C selama 1 jam.
- Balikkan adonan ke atas baking paper anti lengket, beri sayatan (scoring) di permukaannya dengan pisau silet.
- Panggang roti dalam dutch oven tertutup pada suhu 250°C selama 15 menit.
- Buka tutup dutch oven, turunkan suhu ke 230°C, panggang lagi selama 15 menit hingga permukaannya cokelat keemasan.
- Keluarkan roti dari oven, dinginkan sekitar 1 jam sebelum dipotong atau disimpan.
Ingredients
RECIPE:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Weigh out the sourdough starter you prepared earlier (about 3-4 hours prior), place it on top of water to check its quality (a good starter will float).
- Combine the high-protein flour, water, starter, and instant yeast in one bowl, mix/knead until fully combined with no flour lumps.
- (How to make your own starter if you don't have one): mix flour and water in a 1:1 ratio plus 1 pinch of instant yeast, stir well, let rest at room temperature for 8-12 hours until it rises and floats when tested in water.
- Sprinkle salt over the dough along with 1 tbsp of water, squeeze and knead until the salt dissolves and is fully absorbed into the dough.
- Round the dough until the surface is smooth, cover with plastic wrap, and rest for 30 minutes.
- Do a coil fold (pull the dough up and roll it under), round it again, cover, and rest for another 30 minutes. Repeat this folding process 3-4 times until the dough has doubled in size.
- Turn the dough out onto a floured surface, shape it by pulling and folding from the right and left toward the center, then roll and tighten it into a firm round.
- Dust the surface of the dough with a mix of flour and rice flour, place it into a banneton (or a cloth-lined bowl), and let it rest for about 1-1.5 hours for the final proof until it rises to 3/4 the height of the banneton.
- Preheat the oven with a Dutch oven inside at 250C for 1 hour.
- Turn the dough out onto non-stick baking paper, score the surface with a razor blade.
- Bake the bread in the covered Dutch oven at 250C for 15 minutes.
- Remove the lid, lower the temperature to 230C, and bake for another 15 minutes until the crust turns golden brown.
- Remove the bread from the oven and let it cool for about 1 hour before slicing or storing.
Cook Notes
Nobody has written this one up. Cooked it? Say how it went.
Cook something like it
The closest dishes to this one in the whole archive.
