Roti Wijen à la Italy (No-Knead Italian Sesame Seed Bread)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 400 gr Terigu protein tinggi+ekstra, 1 st Gula, ½ sm Cuka
• 300 ml Air hangat, 1 sm Olive oil+ekstra, 6 gr Ragi instant
• 3 sm Wijen+ekstra, 1 st Thyme, 1¼ st Garam, Panir

 

Cara membuat

• Campur rata terigu, garam, gula, thyme, ragi & 1 sm wijen di mangkuk. Masukkan olive oil, cuka & air. Aduk sampai tercampur rata. Keruk sisi2 mangkuk, termsk dasarnya utk memastikan semua tercampur dng baik. Aduk & lipat2 adonan dng spatula bbrp menit hanya hingga adonan menjadi lebih halus. Tutupi dng plastik & biarkan hingga mengembang selama 30-45 menit.
• Basahi tangan & permukaan kerja dng air. Taruh adonan di permukaan kerja. Angkat salah satu sisinya lalu lipat adonan ke arah sisi yg berlawanan dng dihempaskan selama ± 1 mnt (~ 10 kali). Letakkan adonan di mangkuk yg sdh dioles olive oil. Guling2kan adonan utk melapisi semua sisinya dng minyak. Tutupi dng plastik & biarkan hingga mengembang selama 45 mnt.
• Buka tutupnya & keruk sisi2 mangkuk. Taburi dng 2 sm wijen. Gulingkan adonan di wijen hingga menyaputi permukaan adonan. Taburi meja kerja & saput tangan dng terigu. Taruh adonan di permukaan kerja. Taburi dng terigu yg cukup karena adonan lengket. Pukul adonan perlahan utk mengeluarkan gasnya. Lipat sisi2 tepi adonan kearah tengah dng pengikis plastik (angkat salah 1 sisi adonan, regangkan sedikit lalu lipat ke tengah, ulangi utk sisi lainnya). Ulangi prosedur pelipatan hingga adonan halus. Bulatkan adonan bila hendak membuat roti bundar besar/kecil atau bentuk persegi & lipat seukuran pan bila hendak memanggangnya di pan roti persegi.
• * Membuat Roti bundar besar dng Dutch oven: Letakkan adonan di mangkuk yg sdh diminyaki yg berdiameter lbh kecil dari Dutch oven atau di keranjang proofing yg sdh ditaburi terigu dng sisi lipatan menghadap ke atas. Tutup adonan & biarkan mengembang 30 mnt. Sementara itu, taruh Dutch oven yg sdh diminyaki di rak oven yg dipasang di ⅓ bagian dari bawah, lalu panaskan oven 230° C. Keluarkan Dutch oven, buka tutupnya & taburi dasarnya dng panir seckpnya. Balikkan mangkuk/keranjang di atas Dutch oven utk memindahkan adonan ke dlmnya. Kerat permukaan adonan sedalam ± ½ cm dng pisau tajam/silet yg sdh diminyaki (hati2 krn Dutch oven sangat panas!). Taburi permukaannya dng wijen. Pasang tutupnya & panggang 30 mnt. Buka tutupnya, kecilkan suhu ke 200° C. Panggang 5-12 mnt (tergantung seberapa keras permukaan roti yg anda mau), sampai permukaan roti mengeras kecoklatan (crisp).
• * Membuat Roti bundar besar atau bbrp roti individual dng pan datar: Utk membuat roti bundar besar, taruh adonan di mangkuk yg sdh diminyaki atau di keranjang proofing yg sdh ditepungi dng sisi lipatan menghadap ke atas. Utk membuat roti individual, bagi adonan menjadi 8, bentuk menjadi bola/oval, taruh di pan datar beralas kertas perkamen, sisi lipatan menghadap kebawah. Tutup adonan & biarkan hingga mengembang 30 mnt. Panaskan oven 200° C, taruh rak oven di bagian tengah oven. Taruh pan metal berisi air di rak oven paling bawah. Utk roti besar, balikkan mangkuk/keranjang di atas pan utk memindahkan adonan ke atasnya. Kerat adonan & taburi permukaan adonan dng wijen. Mskkan pan datar di rak tengah oven & panggang 35-40 mnt.
• * Membuat roti biasa di pan roti persegi: Mskkan adonan ke pan roti yg sdh diminyaki, sisi lipatan menghadap bawah. Tutup adonan & biarkan selama 30 mnt. Panaskan oven 200° C, taruh rak oven di sepertiga bagian dari bawah. Taburi adonan dng wijen. Mskkan pan ke oven, panggang 40 mnt.
• * Membuat roti bola2 di pan muffin ukuran jumbo: Bagi adonan menjadi 8 lalu masukkan masing2 di pan yg sdh diminyaki. Tutup adonan & biarkan selama 30 mnt. Panaskan oven 230° C, taruh rak oven di sepertiga bagian dari bawah. Taburi adonan dng wijen. Mskkan pan muffin di oven lalu panggang 15 menit.
• Keluarkan roti dari oven & pan, letakkan di rak kawat. Biarkan hingga mendingin seblm dipotong. Anda dpt memakannya dng ulasan roti & daging/keju atau untuk disajikan bersama sup, misalnya (klik pada link berikut utk melihat resepnya): Soup Krim Kentang, Soup Krim Jagung, Soup Krim Jamur, Soup Ercis, Sup Krim Asparagus.

 

Ingredients

• 400 gr Bread flour+extra, 1 tsp Sugar, 1 tbsp Olive oil+extra
• 300 ml warm Water, 1¼ tsp Salt, ½ tbsp Vinegar, 1 tsp Thyme
• 6 gr Instant yeast, 3 tbsp Sesame seeds+extra, Breadcrumbs

 

Instructions

• In a bowl, put the flour, salt, sugar, thyme, yeast & 1 tbsp of sesame seeds; stir until everything is evenly distributed. Add in the oil, vinegar & water; stir until it well combined. Scrape all sides of the bowl, including the bottom, to make sure you’ll bring all ingredients in. Stir & fold the dough with a spatula for a few minutes just until it become a smoother dough. Cover it with plastic wrap & let it proof for 30-45 minutes.
• Wet your hand & the working surface. Scrape out the dough onto the working surface. Fold the dough over itself for ~ 1 minute (~ 10 turns). Put it in a greased bowl; turning the dough to coat all sides with the olive oil. Cover it with plastic wrap & allow rising for ~ 45 min.
• Take out the bowl cover & scrape all of the bowl sides. Sprinkle 2 tbsp of sesame seeds. Stir & roll the dough in the sesame seeds so it will coat the surface. Flour the working surface & your hands. Scrape the dough out onto the working surface. Dust dough with flour generously because it is really sticky. Gently punch it down in the centre to release the gas. Use a scraper to fold over the edges to the centre of the dough (lift 1 side of the dough, stretching it a bit & then fold it on top of itself). Repeat the folding process until the dough smooth. Shape it into a ball if you want to make a Boule/dinner rolls or into a rectangle & fold it into the size of your loaf pan if you want to make a sandwich bread.
• * Making a Boule bread in a cast iron Dutch oven for baking: Put the dough in a greased bowl with a smaller size than the Dutch oven or in a floured proofing basket; seam side up. Cover & let it proof for 30 min. Put a greased Dutch oven in the oven rack to the lower third of the oven & preheat the oven 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 onto the Dutch oven. Score the dough surface ~ ½ cm deep with a greased sharp knife/blade (be careful, the Dutch oven is really hot!). Sprinkle the surface with some sesame seeds. Put the lid on; bake for 30 min. Take the lid off, reduce the temperature to 200° C. Bake for 5-12 min (depending on how hard you like your crust), until the bread top is crisp & golden brown.
• * Making 1 Boule bread or several individual bread in a baking sheet/pan for baking: To make it as a Boule, put the dough in a greased bowl or in a floured proofing basket; seam side up. To make it as several individual bread, divide the dough first into 8 pieces & then shape it into a ball/oval & put it in a baking sheet/pan lined with parchment paper, seam side down. Cover & let the dough proof for 30 min. Preheat oven to 200° 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. Transfer the Boule dough from the bowl/basket onto the baking sheet/pan. Do the scoring & sprinkle the dough top with sesame seeds before you put it into the oven. Place the baking sheet in the oven middle rack & bake for 35-40 minutes.
• * Making a Sesame Sandwich bread in a bread (loaf) pan for baking: Put the dough in a greased bread (loaf) pan; seam side down. Cover it with a towel & let it proof for 30 min. Preheat the oven to 200° C, put the oven rack to the lower third of the oven. Sprinkle the dough top with sesame seeds before you put it into the oven. Put the pan in the oven; bake for 40 min.
• * Making Sesame Dinner rolls in jumbo muffin pans for baking: Divide the dough into 8 & then put them in a greased jumbo muffin pan. Cover & let it proof for 30 min. Preheat the oven to 230° C, put the oven rack to the lower third of the oven. Sprinkle the dough top with sesame seeds. Place the muffin pan in the oven & bake for 15 minutes.
• Remove the bread from the oven & pan; put it in a wire rack. Let it cool down before you serve or cut the bread. You could just eat the bread with some bread spread & meat/cheese or serve it with soup, i.e. (click on the link for the recipe): Creamy Potato Soup, Creamy Corn Soup, Creamy Mushroom Soup, Green Pea Soup, Creamy Asparagus Soup