KBB # 14 : White Bread

Setelah absen di KBB #13 2 bulan lalu, paska melahirkan, kali ini gue memberanikan diri untuk menyanggupi ikut tantangan ke-14. Sempet maju mundur, bisa gak ya gue ngerjain dengan adanya baby yang belum genap 3 bulan. Tapi kemudian gue jadi makin semangat ketika melihat "surat cinta" yang dikirimkan ke e-mail gue. Ternyata challenge kali ini emang bener-bener menantang.....bikin roti tapi pake metode Baker's Percentage (BsP)!

Waduh apaan lagi nih? Bener-bener baru denger metode BsP ini. Ternyata metode ini sering digunakan oleh professional Bread Baker. Mereka biasanya tidak menggunakan istilah resep tetapi menggunakan istilah formula. Formula ini menunjukkan proporsi dasar bahan-bahan, terhitung dan diekspresikan sebagai hitungan persen walaupun BsP bukan merupakan hitungan persentasi sebenarnya yang jumlah total adalah 100%. BsP ini menghitung bahan-bahan baik kering atau basah dalam satuan berat, baik metric atau imperial. BsP menggunakan berat tepung sebagai acuan dasarnya. Lebih jauh mengenai BsP silahkan klik di sini.

Singkat cerita, gue nekad mau ikutan, saking penasarannya sama metode ini. Bener juga yang gue duga, baby Neo dikit-dikit nyari emaknya...walah-walah gimana gue mo kerja kalo kayak gini. Akhirnya baby bouncer gue boyong ke dapur, nyalain mesin cuci dan baby Neo pun anteng (terhibur suara mesin cuci) nungguin emaknya ngulenin roti :D.



Untuk resep/formula, gue menggunakan patokan tepung cuman 250 gr (gak berani banyak-banyak dulu, takut gagal), bahan-bahan lain menyesuaikan dg BsP. Proses pembuatannya sendiri gak terlalu ribet dan gak susah. Menurut gue kita mesti jeli di awal aja, saat menghitung formula.

Shapingnya gue bikin dinner rolls, biar cepet abis dan anak-anak gampang makanya. Hasil akhirnya cukup memuaskan. Empuk tapi tidak lembut, menurut gue sih cocok dibikin dinner rolls atau loaf. Buat yang suka manis, mungkin roti ini akan terasa kurang manis.



White Bread, variation 1
Source: The Bread Baker’s Apprentice by Peter Reinhart, 2001, page 265-267

Ingredients - Baker’s Percentage
Bread flour - 100%
Salt - 1.8%
Granulated sugar - 7.7%
Powdered milk (Dried Milk Solid) - 6.2%
Instant yeast - 1%
Egg, slightly beaten at room temperature - 7.7%
Butter, room temperature - 7.7%
Water - 62.8%



Methods :

* 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 350oF for loaves or 400oF for rolls and buns. 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 centre 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 180oF 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 190oF, and the loaves should sound hollow when thumped on the bottom.
* Cooling. When the loaves have finished baking, remove them immediately from the pans and cool on a wire rack for at least 1 hour before slicing or serving. Rolls should cool for at least 15 minutes on a rack before serving.

Sedikit tips :
Untuk pembagian telur berhubung telur susah untuk dibagi-bagi, sebaiknya dikocok lepas dulu baru dibagi sesuai ukuran. Kalo gue sendiri menggunakan telur sesuai dengan berat telur perbutirnya, sisanya ditambahin dari bahan hidrasi (bahan yang mengandung air) lain seperti, susu/air/air jus.