4 BAHAN AJA! BAGUETTE!
Baguette
Four-Ingredient Baguette
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung roti dan tepung protein sedang dengan ragi instan, aduk selama satu menit.
- Masukkan garam lalu tuang air dingin perlahan sambil diaduk.
- Aduk sampai adonan tidak lengket di mangkuk dan permukaannya tidak kasar lagi, tidak perlu sampai kalis.
- Beri sedikit minyak lalu bulatkan adonan.
- Taruh di mangkuk, tutup dengan kain, dan istirahatkan 30 menit.
- Timbang adonan lalu bagi menjadi empat bagian sekitar 187 gram.
- Bulatkan tiap adonan sambil dipukul-pukul supaya udaranya keluar dan kunci di bagian bawahnya.
- Tutup dan istirahatkan lagi selama 15 menit.
- Olesi meja dengan minyak lalu giling adonan dari tengah ke atas dan tengah ke bawah supaya rata.
- Pukul-pukul untuk membuang anginnya lalu balik adonan menjadi persegi panjang.
- Gulung dari bagian bawah sambil ditekan sampai ujungnya lalu cubit sambungan dan sisi-sisinya supaya terkunci.
- Giling gulungan sampai memanjang dengan ketebalan yang rata.
- Tata di loyang dengan jarak, tutup, dan istirahatkan 45 menit sampai satu jam sampai mengembang dua kali lipat.
- Panaskan oven di suhu sekitar 210-220 derajat.
- Skor permukaan adonan dengan silet atau cutter tanpa menekan adonannya.
- Percikkan air ke permukaan roti sebelum dipanggang supaya kulitnya garing dan rustik.
- Panggang di oven yang sudah dipanaskan sekitar 15 menit sampai matang.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the bread flour and all-purpose flour with instant yeast for one minute.
- Add the salt, then pour in the cold water slowly while mixing.
- Mix until the dough no longer sticks to the bowl and the surface is no longer rough, without full gluten development.
- Add a little oil and shape the dough into a ball.
- Place it in a bowl, cover with a cloth, and rest for 30 minutes.
- Weigh the dough and divide it into four pieces of about 187 grams.
- Shape each piece into a ball, knocking out the air and sealing the seam underneath.
- Cover and rest again for 15 minutes.
- Oil the work surface and roll each piece from the centre upwards and downwards for even thickness.
- Pat out the air and flip the dough into a rectangle.
- Roll it up from the bottom, pressing as you go, then pinch the seam and the ends closed.
- Roll the log out until long and even in thickness.
- Arrange them on a tray with space between, cover, and rest 45 minutes to an hour until doubled.
- Preheat the oven to around 210 to 220 degrees Celsius.
- Score the tops with a blade or cutter without pressing down on the dough.
- Spray or flick water over the loaves before baking so the crust turns crisp and rustic.
- Bake in the preheated oven for about 15 minutes until done.
Cook Mode
4 BAHAN AJA! BAGUETTE!
4 BAHAN AJA! BAGUETTE!
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung roti dan tepung protein sedang dengan ragi instan, aduk selama satu menit.
- Masukkan garam lalu tuang air dingin perlahan sambil diaduk.
- Aduk sampai adonan tidak lengket di mangkuk dan permukaannya tidak kasar lagi, tidak perlu sampai kalis.
- Beri sedikit minyak lalu bulatkan adonan.
- Taruh di mangkuk, tutup dengan kain, dan istirahatkan 30 menit.
- Timbang adonan lalu bagi menjadi empat bagian sekitar 187 gram.
- Bulatkan tiap adonan sambil dipukul-pukul supaya udaranya keluar dan kunci di bagian bawahnya.
- Tutup dan istirahatkan lagi selama 15 menit.
- Olesi meja dengan minyak lalu giling adonan dari tengah ke atas dan tengah ke bawah supaya rata.
- Pukul-pukul untuk membuang anginnya lalu balik adonan menjadi persegi panjang.
- Gulung dari bagian bawah sambil ditekan sampai ujungnya lalu cubit sambungan dan sisi-sisinya supaya terkunci.
- Giling gulungan sampai memanjang dengan ketebalan yang rata.
- Tata di loyang dengan jarak, tutup, dan istirahatkan 45 menit sampai satu jam sampai mengembang dua kali lipat.
- Panaskan oven di suhu sekitar 210-220 derajat.
- Skor permukaan adonan dengan silet atau cutter tanpa menekan adonannya.
- Percikkan air ke permukaan roti sebelum dipanggang supaya kulitnya garing dan rustik.
- Panggang di oven yang sudah dipanaskan sekitar 15 menit sampai matang.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the bread flour and all-purpose flour with instant yeast for one minute.
- Add the salt, then pour in the cold water slowly while mixing.
- Mix until the dough no longer sticks to the bowl and the surface is no longer rough, without full gluten development.
- Add a little oil and shape the dough into a ball.
- Place it in a bowl, cover with a cloth, and rest for 30 minutes.
- Weigh the dough and divide it into four pieces of about 187 grams.
- Shape each piece into a ball, knocking out the air and sealing the seam underneath.
- Cover and rest again for 15 minutes.
- Oil the work surface and roll each piece from the centre upwards and downwards for even thickness.
- Pat out the air and flip the dough into a rectangle.
- Roll it up from the bottom, pressing as you go, then pinch the seam and the ends closed.
- Roll the log out until long and even in thickness.
- Arrange them on a tray with space between, cover, and rest 45 minutes to an hour until doubled.
- Preheat the oven to around 210 to 220 degrees Celsius.
- Score the tops with a blade or cutter without pressing down on the dough.
- Spray or flick water over the loaves before baking so the crust turns crisp and rustic.
- Bake in the preheated oven for about 15 minutes until done.
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