Friday, January 1, 2016

Resepi ~ Homemade Sourdough Bread

Assalamualaikum semua,

Moga sihat sejahtera ke atas kamu.

Arini nak share satu resepi menggunakan sourdough yang pernah saya buat. Ini kira yang dah berjaya lah ye... Yang x berapa nak menjadi tu kita try lagi nanti..

Ok, selepas berhari-hari menternak bakteria saya berjaya! walaupun cubaan pertama saya gagal.. Kurang ilmu.. Itulah, belajar dengan google je.. sesekali kene berguru jugak.. So guru saya adalah Kak Ros. Dari awal buat sourdough hingga ke resepi. walaupun ada certain resepi ikut suka sendiri (especially resepi yang banyak guna bahan - Nampak sangat pemalasnya!) tapi diilhamkan dari Kak Ros setakat ini.

Berhastagkan #sourdough dan #cantiksihat... Eceeyyy...boleh buka intagram dan FB ya nanti..
Resepi pertama saya ini dari thevintagemixer.com ye

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Ingredients:-

1 cup of bubbly starter (pour leftover starter back into starter container)
1 cup warm water
1/4 c oil (grapeseed, avocado, almond, or canola all have worked well for me)
1/4 cup honey
4 cups white whole wheat flour (or bread flour or 1/2 white and 1/2 wheat flour)*
2 teaspoons salt

Instructions

Attach a dough hook to your stand mixer. Pour the 1 cup starter into the mixing bowl. Add in the water, oil, honey and flour and mix just until combined. Let sit for 10 minutes. Sprinkle the salt over the dough and mix for 3 minutes.
Remove mixing bowl and set in a warm place, covered, for 5 hours or until doubled.
Spray a standard loaf pan with cooking spray and dust with cornmeal or flour, set aside. Punch the dough down with a wooden spoon or your hand then scrape out of the bowl onto a lightly floured surface.
Knead for just a few minutes forming the dough into a ball. Use your hands to form the ball into a slightly rectangular shape, tucking the edges under. Transfer this oblong shaped dough to the loaf pan and dust the top with more cornmeal.
Cover the bread with a slightly damp towel (so the risen dough won't stick to the towel) and let rise for another 2.5 hours or until doubled. You can either refrigerate this risen dough and bake in the morning or bake right away, I've done both.
Preheat oven to 450 degrees. Once dough has finished it's last rise, slash the top of the dough using a sharp knife. Bake at 450 for 5 minutes then reduce the heat to 425 for 25 minutes.
Remove the dough from the pan and let cool on a wire rack.

Notes

My favorite flour mixture so far is 3 cups of bread flour and 1 cup of sprouted wheat flour.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++


Sangat mudah kan.. 
Apa yang saya ubah dan tambah? sukakan tukar-tukar resepi orang bagi..Inovasi la sikit kekononnya..

1.tang minyak, saya guna minyak zaitun..
2.tambah segenggam kismis.


 Jom saya belanja gambar...

Bubbly starter... Ye, it's sourdough superactive... 

Unbleached Flour, boleh guna brand Faiza atau Ros. Atau boleh cari yang organik di kedai2 organik. Saya beli di JUSCO biasanya.

Semangat potong tatkala masih panas... Eksited nak tunjuk kat group Supermom Ekzema..Yup!! padat roti ni..

hasilnya 4 ketul roti ni... seketul lagi yang ala2 LOVE dibawah ni..

Rentongggg!! tak nampak dah lorekan <3 di situ...


Ni kita tengok tahap keras die... tak de la keras cam dindingkan??
 Jom intai resepi seterusnya... lempeng ke? karipap ke? errrrrrr..stay bersama tuahdinda ya!

Thanks <3

****************************************************************************************




Untuk maklumat lanjut dan pembelian:




Call/ SMS / Whatsapp : 012-3687395 
Email : nooraziana.mohdsalleh@gmail.com 


0 comments:

Post a Comment