Yayyy..., resep KBB#14 sekarang adalah white bread..tapiiii...dgn cara yg tidak umum spt biasanya..krn kita dituntut untuk menghitung dengan metode Baker’s Percentage...hmm..apa sih yg dimaksud dgn metode itu..secara jelas bisa dilihat disini. Akhirnya saat minggu ke 2 dlm bulan ini aku coba membuat roti dengan resep dr KBB ini..., karena terlalu rajin hitung menghitung...bolak balik baru sadar bahwa perhitungan tidak serumit itu..hahaha..dasar pikirannya ga tau lg kemana tuh... Btw, walaupun dgn window pane test yg agak2 kurang ok..tp setelah matang hasilnya...uennaakk.., lembut, seperti roti2 jadul tanpa bahan additive, kecuali ingredient inti...., tidak lebih dari 2 hari roti pun tandas..hehehe maklum dirumah emang maniak roti2 an..., ohya roti ini aku isi dgn keju, coklat dan kacang2an... Lulus juga deh tantangan ke 14 ini....,selanjutnya siap menunggu tantangan berikutnya..... 
White Bread Source: The Bread Baker’s Apprentice by Peter Reinhart, 2001, page 265-267 | Ingredients | Baker’s Percentage | My recipe | | Bread flour | 100 | 500 | | Salt | 1.8 | 9 | | Granulated sugar | 7.7 | 38.5 | | Powdered milk (Dried Milk Solid) | 6.2 | 32.5 | | Instant yeast | 1 | 5 | | Egg, slightly beaten at room temperature | 7.7 | 38.5 | | Butter, room temperature | 7.7 | 38.5 | | Water | 62.8 | 314 |
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.
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. Brush the rolls or buns with the egg and garnish with poppy or sesame seeds. Sandwich loaves also may be washed and garnish, or score them down the centre and rub a little vegetable oil into 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. 
 | cakep , mulus hasilnya.... |
 | enak banget kayak nya roti coklat nya |
 | Teh... ngiler sama roti coklatna duuuh jadi pengen bikin deui ahhhh :) |
| hihihi baker's percentage... ini kan tabel konversi biasa ya mbak... :-) |
 | hebatsssss, minta dooong buat bekal ngantor |
 | Soft banget hasilnya.. Foto-fotonya kereen.. |
 | asli... keren rotinya.. bikin ngileeer.... :p~ |
 | cakep bgt hasil fotonya, bisa kebayang enaknya home made roti putihnya... nyamm nyam nyaamm..:) |
 | wuiiii, nampak enyakss! Ngga dioles eggwash ya, mbak? |
 | mbak emm...rotinya rapiii jalii...menul menul..cuantekk |
 | seperti biasa, keren mbaa...:) |
 | nieza wrote on Nov 30, '09 rotinya ummmm bikin ngiler..udah gitu keren2 fotonya |
 | wuihhh... keliatannya empuk bangeeet, sukses mbak ! |
 | cantik hasilnya, enak rasanya :) |
 | sukses banget ema.. cantikkkk |
 | Mantap hasilnya Mbak Ema, mmg resepnya paten yah :) |
 | maslp wrote on Nov 30, '09 cuma bisa ngiler doang :P... gak bs bikin :( |
 | muliuuusss...punya gw rada aneh, sebel sampe 2 kali bikin..;(((((....yang kedua baru deh itu keliatan berserabut setelah gw ngulenin agak lama, tapi atasnya ga coklat kayak elo teh, heran tuh oven kalo gw lamain rotinya malah gosong di dlm oven...arrghhh |
 | yusys wrote on Dec 1, '09 |
 | cantik banget rotinya...,manteb. |
 | cantik bangettttt....rotinya jadi kangen makan roti bikinan tante ema....... |
 | cantik Ema...elo paling rajin seantara kita nih :) |
 | fotonya.... kueren abizzzzz...... :) |
 | Duhh itu breadnya menggoda buanget say.. |
 | yummmmm!! enak ya isinya coklat. anak2ku jg doyan bangettss!! |
 | aidyl wrote on Dec 4, '09 |
| wahh, cantik sekali deh mbak..... |
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cakep , mulus hasilnya.... 