Five Thousand Dollar Starter Dough Wholemeal Bread

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Resep dibawah ini ku adopsi dari link dibawah ini (Aku hanya merubahnya pada pemakaian air diganti susu segar dan gula)/I adopt this recipe from this link(I substitute water water with fresh milk and adjust sugar):
https://mybakingcottage.wordpress.com/2014/03/04/five-thousand-dollar-starter-dough-wholemeal-bread-%E4%BA%94%E5%8D%83%E5%85%83%E7%9A%84%E8%80%81%E5%BC%8F%E9%9D%A2%E5%8C%85/

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Five Thousand Dollar Starter Dough Wholemeal Bread

Adonan Biang/Starter Dough:
210 gr tepung utk roti (tepubg tinggi protein). 210gr Bread Flour (High Protein Flour)
90 gr tepung rendah protein. 90gr Cake Flour (Low Protein Flour)
20gr gula halus. 20gr Caster Sugar
6gr ragi instan. 6 gr Instant Dry Yeast
240 ml susu segar hangat (utk mempercepat proses fermentasi). 240 ml warm fresh milk(i use lukewarm to speed up the fermentation process)

Cara/Method:
Campur semua bahan diatas dgn mixer hingga kalis dan diamkan hingga mengembang ditempat hangat selama 2 jam. Mix all the starter dough ingredients together and let it proof in a warm environment till they resemble honeycomb for 2 hours.

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Adonan roti/Bread Dough:
120 gr tepung utk roti (tinggi protein).120gr Bread Flour (high protein)
90 gr tepung gandum (bila tidak punya tepung gandum gunakan tepung utk roti 210gr). 90gr Whole Wheat Flour (if you would like to omit the wholewheat flour, just use 210g Bread Flour)
90 gr tepung utk cake (rendah protein). 90g Cake Flour (low protein)
90gr gula halus. 90g Caster Sugar
1½ sdt garam. 1½ tsp Salt
30 gr susu bubuk. 30gr Milk Powder
2 butir telur kampung, kocok dgn whisk sblm dicampur. 2 pcs farmer chicken egg. Whisk before mixturing.
54 ml susu segar hangat. 54 ml warm fresh milk.
72 gr mentega tawar (suhu ruang) aku pakai wijsman. 72gr Unsalted Butter (Room Temperature) I use wijsman butter.
10 gr mentega leleh utk olesan stlh adonan dibentuk. 10g melted butter for brushing after the bread is done.

Cara/Method:
1. Campur semua bahan roti (kecuali mentega) dgn adonan biang, uleni hingga kalis (bila menggunakan tepung gandum lbh liat dan jgn terlalu lama mengulen).Mix all ingredients from bread dough (excluding butter) to the starter dough and knead till it’s not sticky (if you are doing the wholemeal version, expect your dough to be sticky, it’s absolutely alright, do not over knead!)

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2. Masukkan mentega dan uleni rata .(bila menggunakan tepung gandum hasilnya tdk bisa terlalu mengkilat) Add butter and knead till windowpane stage (You will not get a super shiny dough if you are using wholemeal.)
2. Diamkan hingga adonan mengembang 2x lipat (sekitar 30 menit).Let dough proof till doubles in size (about 30 minutes)
3. Pukul adonan utk mengeluarkan udara, bagi adonan langsung dalam bbrp bagian (@60 gr) Punch out the air and without resting, divide the dough into the number of portions you would like (@60 gr).

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4. Isi dan bentuk adonan. Letakkan diatas loyang yg sdh dioles dan biarkan mengembang kembali (sekitar 30 menit). Filling and shape the dough and put into greased baking pan for 2nd proofing (about 30 minutes)
5. Oven sdh disiapkan suhu 180C. Panggang selama 30 menit. Bake in preheated oven of 180C for 30 mins.
6. Oles dgn butter leleh setelah keluar dr oven, spy mengkilat. Apply melted butter the moment it’s out of the oven for that shine.

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Ini adalah resep roti terenak dr resep roti yang pernah kucoba menurut saya. This is the best recipe I’ve tried so far.

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