Monday, November 30, 2009

White Bread

White Bread1

KBB#14 Challenge: White Bread

see the recipe in bahasa Indonesia and English using Baker´s Percentage here
600 g flour type 550
1 teaspoon salt
40 g sugar
5 yeast
1 egg
40 g butter
350 ml milk

White Bread2
Source: The Bread Baker’s Apprentice by Peter Reinhart, 2001, page 265-267

Baker’s Percentage
Bread flour
Granulated sugar
Powdered milk (Dried Milk Solid)
Instant yeast
Egg, slightly beaten at room temperature
Butter, room temperature

Directions 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
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
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)

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

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

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

Preheat the oven to 350°F ) for loaves or 400°F for rolls and buns (me: 180°C). 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 center and rub a little vegetable oil into the slit

Bake the rolls or buns for approximately 15 minutes, or until they are golden brown and register just above 180°F 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 190°F, and the loaves should sound hollow when thumped on the bottom.


MiNDY said...

iiihhh cantiknya itu roti tawar.. sukses hasilnya mBa.

Kitchen Flavours said...

Wow...that's an awesome the way you pictured it...very tempting...

Little Corner of Mine said...

Nice bread. I love the photo composition, beautiful!

chenmarlin said...

roti serta photonya bagus deh

tigerfish said...

I have been missing your postings! NOw I am back for more :)

Arfi Binsted said...

lovely setting :) well done, Retno!

Ine Sena said...

duh fotonya... komposisinya manteb mbaa...:)

Indonesia-Eats said...

rotinya cakep mbakkk

tigerfish said...

vibrant colors - the bread, jam, orange juice!

Retno Prihadana said...

@Mindy, @Arfi, @Inesena: Makasih ya, toss dulu ah sama2 udah klar PR KBBnya :)
@kitchen Flavour, @Little corner of Mine, @chenmarlin, @Pepy of Indonesia Eats, @Tigerfish : thank you^_^

tatabonita said...

Mbak Retno, fotonya cuanteeeek sekali. Mawar merahnya bener2 aduhai :D