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.
Mode Masak
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.
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