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In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
450 gr Terigu serbaguna+ekstra, 1½ st Ragi instan
350 ml Air hangat+½ st Cuka-campur, 2 st Garam
2½ st Gula, Tepung roti (opsional)
Bahan pilihan: beberapa ide untuk menambah rasa & aroma
3 st Bawang putih bubuk/1 sm Rosemary/Jintan/Thyme
1½ sm Wijen/Kacang almond cincang+ekstra
Olive oil/Mentega-olesan
Cara membuat
Masukkan terigu, garam, gula & ragi (juga bahan2 pilihan bila memakai) di mangkuk. Aduk rata. Tuangi air, aduk untuk mencampur dengan rata. Keruk semua sisi mangkuk, termasuk dasarnya untuk memastikan semua tercampur. Tutupi mangkuk dengan plastik pembungkus & biarkan hingga mengembang selama ± 2 jam, sampai adonan berukuran ± 2x nya dari asal.
Taburi permukaan kerja, pengikis/scraper & tangan dengan terigu. Keluarkan adonan ke permukaan kerja. Taburi dengan terigu. Gunakan scraper untuk meregangkan & melipat dari tepi adonan ke arah tengah adonan (sisipkan scraper di bawah salah satu sisi adonan, angkat & regangkan sedikit, lalu lipat ke atas badan adonan). Ulangi pelipatan ini di sisi yang lain sampai adonan tak terlalu lengket lagi. Anda dapat menaburi sisi bawah adonan dengan sedikit terigu bila lengket saat melipat2. Jangan buang gas dari roti seluruhnya karena kita membutuhkannya agar terbentuk gelembung udara dalam berbagai ukuran di roti nanti. Angkat sedikit sisi adonan & bentuk bulat dengan cara melipat sisi2nya ke arah bawah lalu putar2kan adonan di bawah kedua tangan untuk merekatkan sambungan di bagian bawah. Lakukan beberapa kali sampai didapat bola adonan yang permukaannya kencang hingga roti akan memiliki kulit luar yang renyah & bagus tampilannya setelah dipanggang. Jika hendak memanggang di pan panggang lebar, anda juga dapat membentuknya jadi oval.
Memanggang di Dutch oven: Taruh adonan di mangkuk yang sudah diminyaki (berukuran lebih kecil dari Dutch oven) atau di keranjang proofing/banneton yang sudah ditaburi tepung beras, dengan sisi sambungannya menghadap ke atas. Taburi dengan terigu. Tutup adonan & biarkan mengembang selama 30-45 menit. Sementara itu, minyaki Dutch oven lalu letakkan di rak oven yang dipasang di sepertiga bagian bawah, panaskan oven 230° C. Keluarkan Dutch oven, buka tutupnya lalu taburi dasarnya dengan tepung roti. Pindahkan adonan dari mangkuk/keranjang langsung ke dalam Dutch oven. Kerat cepat permukaan adonan sedalam ± ½ cm dengan cutter/pisau tajam yang sudah diminyaki (hati2 karena sangat panas!). Cara lain, pindahkan dulu adonan ke kertas perkamen, kerat adonan, lalu masukkan adonan bersama kertasnya ke dalam Dutch oven. Pengkeratan bertujuan utk mengarahkan adonan saat mengembang hingga anda akan mendapatkan roti yang cantik bentuknya nanti, adonan tak akan pecah di tempat2 yang tak dikehendaki. Taburi permukaannya dengan wijen/almond (opsional). Pasang tutupnya & panggang 30 menit. Buka tutupnya & turunkan suhu oven ke 200° C. Panggang 10-15 menit, sampai permukaan roti renyah & kuning kecokelatan sesuai selera.
Memanggang di pan panggang lebar: Alasi pan dengan kertas perkamen, taburi kertas dengan tepung roti. Letakkan adonan di pan dengan sisi sambungan menghadap bawah. Taburi permukaannya dengan terigu. Tutupi adonan lepas saja dengan serbet & biarkan mengembang 30-45 menit. Cara lain, anda dapat menaruhnya dulu hingga mengembang di keranjang proofing/banneton yang sudah diberi tepung beras dengan sisi sambungan menghadap ke atas, lalu pindahkan adonan dengan cara membalikkan keranjang di atas pan panggang. Sementara itu, panaskan oven 230° C, pasang rak oven di bagian tengah. Taruh pan berisi air di rak oven paling bawah. Kerat adonan & taburi permukaannya dengan wijen/almond (opsional). Letakkan pan di rak tengah, panggang ± 30 menit.
Keluarkan roti dari oven & pan/Dutch oven. Letakkan di rak kawat. Ulas permukaannya dengan olive oil/mentega (opsional) selagi panas. Biarkan roti mendingin sebelum dipotong. Anda dapat memakan roti dengan olesan/daging/keju atau menghidangkan bersama sup, misalnya (klik pada link berikut utk melihat resepnya): Sup Krim Asparagus, Soup Ercis, Soup Krim Jamur, Soup Krim Jagung, Soup Krim Kentang
Ingredients
450 gr All-purpose flour+extra, 1½ tsp Instant yeast
350 ml warm Water+½ tsp Vinegar-mix, 2 tsp Salt
2½ tsp Sugar, Breadcrumbs
Optional ingredients: just some ideas to add more flavours
3 tsp Garlic powerd/1 tbsp Rosemary/Cumin/Thyme
1½ tbsp Sesame seeds/chopped Almond+extra
Olive oil/Butter-brushing
Directions
Put the flour, salt, sugar & yeast (also the optional ingredients if you’re using) in a bowl; stir until everything is evenly distributed. Pour in the water; stir to combine. Scrape all sides of the bowl, also the bottom, to make sure you’ll get everything in. Cover the bowl with plastic wrap & let it proof for ~ 2 hours, to allow it to double in size.
Flour the working surface, scraper & your hand. Scrape out the dough from the bowl into the working surface. Dust the dough with some flour. Use a scraper to stretch & fold over the edges to the centre of the dough (put your scraper under 1 side of the dough, lift & stretching it a bit, then fold it on top of itself). Repeat the folding from other side also until the dough become not too sticky any more. You may dust a bit the working surface under the dough when it’s to sticky when you fold it. Do not degas the dough completely, you still need it so there will be air bubbles of different size on your bread later on. Lift the dough & shape it into a ball by pulling down on the edges then rolling the dough under your hand to seal the seam on the bottom. Do it several time until you’ve got a tight ball so the bread will get a crisp crust & a nice appearance when you bake it. If you want to bake it in a baking sheet/tray, you could also form it into an oval.
To bake it in a Dutch oven: Put the dough in a greased bowl (with a smaller size than the Dutch oven) or in a floured proofing basket/banneton; seam side up. Dust the top with flour. Cover it & let the dough to rise for 30-45 minutes. Meanwhile, greased the Dutch oven & then put it in the oven rack to the lower third of the oven & preheat to 230° C. Remove the Dutch oven from the oven, take the lid off & sprinkle the bottom with some breadcrumbs. Transfer the dough from the bowl/basket straight into the Dutch oven. Quickly score the dough surface ~ ½ cm deep with a greased sharp knife/blade (be careful, the Dutch oven is really hot!). Alternatively, you could put the dough into a parchment paper first, do the scoring & then transfer the dough & the paper into the Dutch oven. This scoring procedure will help to direct the dough when it expand during the baking & you will get a beautiful classic artisan look on your bread later on (the dough won’t be bursting in other undesirable spots). Sprinkle the dough surface with some sesame seeds/almond (optional). Put the lid on & bake for 30 minutes. Take the lid off & reduce the temperature to 200° C. Bake for 10-15 minutes, until the top of the bread is crisp & golden brown.
To bake it in a baking pan/sheet: Line a baking sheet/tray with a parchment paper, then sprinkle the paper with some breadcrumbs. Put the dough into the baking sheet/tray; seam side down. Dust the dough top with enough flour. Cover the it loosely with a towel & let it rise again for 30-45 minutes. Alternatively, you could let it proof first in a floured proofing basket/banneton with the seam side up & then flip it over the baking sheet/tray to transfer the dough. Meanwhile, preheat oven to 230° C, put the oven rack in the middle of the oven shelf. Put a shallow metal pan filled with water on the oven bottom rack. Do the scoring & sprinkle the dough top with sesame seeds/almond (optional) before you put it into the oven. Place the baking sheet in the oven middle rack & bake for ~ 30 minutes.
Remove the bread from the oven & baking sheet/Dutch oven; put it in a wire rack. Brush the surface with some olive oil/butter (optional) while it’s still hot. Let it cool down before you cut the bread. You could eat the bread with some bread spread & meat/cheese or serve it with a cupof soup, i.e. (click on the link for the recipe): Creamy Asparagus Soup, Green Pea Soup, Creamy Mushroom Soup, Creamy Corn Soup, Creamy Potato Soup
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