Roti Baguette Tanpa Diuleni (No-Knead Baguette Bread)

Baguette

Mini Baguette

 

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

Bahan (utk 3-4 Baguette/8 mini)

• 480 gr Terigu protein tinggi, 3½ gr Ragi instan 
• 385 gr Air hangat, 9 gr Garam

 

Cara membuat

• Campur air & ragi di mangkuk, biarkan 1 mnt lalu aduk. Sementara itu, campur terigu dng garam. Secara bertahap tuangi air, aduk rata. Keruk sisi2 dari mangkuk, termsk dasarnya agar semua tercampur dng baik. Tutupi dng plastik & biarkan hingga mengembang selama 30 mnt.
• Basahi tangan & permukaan kerja. Keluarkan adonan ke permukaan kerja (jika wadah adonan besar, lakukan prosedur di dlm wadah, tak perlu dikeluarkan). Lipat2 adonan ke atas adonan itu sendiri: angkat, tarik/regangkan salah satu sisi tepi adonan ke atas dng cukup tinggi (jangan terputus, bila adonan robek sedikit tidak apa2), lalu lipat adonan ke arah sisi yg berlawanan & letakkan di atas adonan itu sendiri. Ulangi & lakukan pelipatan ini utk semua 3 sisi adonan yg lain selama 30-60 detik (lakukan 2 putaran). Mskkan adonan kembali ke mangkuk, tutupi & biarkan mengembang selama 30 mnt. Keluarkan lagi adonan & lakukan prosedur pelipatan yg sama. Mskkan adonan ke mangkuk, tutupi & biarkan 30 mnt.
• Taburi permukaan kerja & tangan dng tepung. Taruh adonan di muka kerja, ratakan membentuk persegi. Bagi adonan jadi bbrp bagian (tergantung besar roti yg mau dibuat). Bentuk masing2 menjadi persegi. Tarik/regangkan tepi adonan sedikit, lipat sisi2nya spt melipat amplop. Gulung salah satu sisi panjang adonan utk membtk spt batang kayu (paket padat). Letakkan dng sisi sambungan di bawah & beri jarak diantaranya. Tutupi dng serbet lembab & istirahatkan 30 mnt.
• Membentuk baguette: Taburi permukaan kerja & tangan dng tepung. Letakkan sisi sambungan kearah atas & tepuk utk sedikit meratakan. Hati2, jangan merusak semua gelembung2 udara di adonan. Lipat 1 sisi tepi panjangnya ke arah tengah. Dng hati2, tekan2 ujung sisi yg dilipat tsb dng jari utk merekatkan di tengah adonan. Regangkan adonan sedikit2 setelah tiap lipatan utk membuatnya memanjang secara bertahap. Anda dpt menaburkan lagi terigu jika diperlukan utk mencegah adonan lengket. Berikutnya, lipat sisi ujung yg berlawanan & tekan2 utk merekatkan di sisi tengah. Lipat dari sisi yg sama 1 kali lagi, tekan di tengah lalu gulung adonan hingga mencapai ujung satunya. Cubit2/tekan2 dng jari pertemuan kedua ujungnya utk merekatkan kedua sisi tsb. Dng kedua telapak tangah, guling2kan & regangkan adonan, mulai dari tengah ke arah ujung hingga mencapai panjang yg diinginkan. Letakkan adonan di pan baguette yg sdh diminyaki atau di kain linen/Couche yg sdh ditaburi terigu, sisi sambungan menghadap ke bawah. Jika menggunakan kain, setelah meletakkan 1 adonan, lipat kain di sisi kiri & kanannya utk menyangga adonan (agar bentuk dapat dipertahankan & memisahkan dari adonan lainnya. Taburi atasnya dng terigu. Tutupi dng kain & diamkan 30-45 mnt.
• Sementara itu, panaskan oven 250° C (Jika akan memanggangnya di pan baguette mini 7X17 cm, panaskan oven 230° C/Fan 200° C). Nalakan api atas & bawah & ltkkan rak oven di bagian tengah. Taruh pan metal berisi air di rak oven paling bawah. Jika anda hendak menggunakan batu panggang, anda juga hrs memanaskannya dulu di oven.
• Jika tidak memiliki pan baguette, pindahkan adonan dari kain ke atas kertas perkamen dng sisi sambungan menghadap ke bawah. Beri jarak yg cukup diantara adonan. Anda lalu dpt meletakkannya di pan panggang lebar atau di batu panggang nantinya.
• Kerat permukaan adonan dng pisau tajam/silet. Mskkan pan ke oven. Jika menggunakan batu panggang, keluarkan dari oven lalu letakkan adonan & kertas perkamennya di atas batu. Panggang ± 20 menit, turunkan suhu ke 210° C & panggang 5-10 mnt. Keluarkan baguette dari oven & pan lalu ltkkan di rak kawat. Biarkan hingga mendingin seblm dipotong. Anda dapat memakan baguette dng ulasan roti & daging /keju atau menyajikannya dng sup, misalnya (klik pada link berikut utk melihat resepnya): Sup Krim Asparagus, Soup Ercis, Soup Krim Jamur, Soup Krim Jagung, French Onion Soup, Soup Krim Kentang

 

Ingredients (for 3-4 Baguette/8 mini)

• 480 gr Bread Flour, 3½ gr Instant Yeast
• 385 gr warm Water, 9 gr Salt

 

Instructions

• Put water & yeast in the bowl. Let it stand for 1 minute; stir to combine. Meanwhile, combine all flour with salt. Gradually add in the water & then stir it well to combine. Scrape all sides of the bowl, including the bottom, to make sure you’ll bring all dry flour in. Cover it with plastic wrap & let it rest for 30 min.
• Wet your hand & the working surface. Scrape out the dough onto the working surface (if your bowl is really big, just doing it on your bowl, no need to scrape it out). Fold the dough onto itself: pull 1 side of the dough, stretching it up a bit high (don’t break it; when it tear off a bit, it’s ok) & then folding it towards the opposite side (lay it off on top of itself). Repeat & do this folding procedure on all 3 other sides of the dough for 30-60 sec. (do it 2 turns). Put it back into the bowl, cover & allow to rise for 30 min. Scrape out the dough again & do the folding procedure 1 more time. Cover & allow it to rise for 30 min.
• Flour the working surface & your hands. Scrape the dough out onto the working surface & flatten it a bit into a rectangle. Divide the dough into several parts (depends on how big you want to make it). Shape each one of it into a rectangle. Stretch the dough sides a bit & fold each edge like folding an envelope. Roll 1 of the long side of the dough to make it into a log (compact package). Put the seam side down & give enough space between each dough. Cover dough with a damp towel & let it rest for 30 minutes.
• Shaping the baguette: Flour the working surface & your hands. Put the seam side up & flatten it just slightly, be careful not to destroy all of the air bubbles. Fold over 1 long end side into the middle part of the dough. Use your fingers to carefully press the edge of that folded side to seal it in the middle dough part. Stretch the dough a bit after each of this folding & pressing procedure to make the dough longer gradually. You should also sprinkle more flour whenever you need it, to prevent sticking. Next, fold the opposite end side into the middle & carefully press to stick it again. Fold 1 more time from the same side, press in the middle & then roll the dough until it reached the other end. Pinch the edges to completely seal the dough. Using both hands, roll & stretch the dough evenly from the centre until it reach your desire length. Put the dough in a greased baguette tray or a highly floured Couche (linen cloth), seam side down. If you’re using a Couche, fold up the Couche after you put 1 dough, on the left & right side of the dough, to give support to the dough (so it could hold it shaped) & to separate it from the next one. Sprinkle with some flour on top. Cover the dough with the cloth & let it rest for 30-45 min.
• Meanwhile, preheat the oven to 250° C (If you’ll bake it in a mini 7X17 cm baguette tray, preheat the oven to 230° C/Fan 200° C). Turn on the top & bottom heat & put the oven rack in the middle of the oven shelf. Put a shallow metal pan filled with water on the oven bottom rack. If you will be using a baking stone, then you also have to preheat it first on the oven.
• If you don’ have a baguette tray, carefully transfer the dough from the Couche into a parchment paper; seam side down. Give enough space between each dough. You could then put it in a baking sheet or a baking stone later on.
• Score the dough surface with a sharp knife/razor blade. Put the baguette tray/baking sheet in the oven. If you’re using a baking stone, remove it from the oven; put dough & the parchment paper on the stone. Bake for ~ 20 minutes, turn the temperature down to 210° C & continue baking it for 5-10 min. Remove the baguette from the oven & tray, then put it in a wire rack. Let it cool down before you serve or cut the bread. You could just eat the baguette with some bread spread & meat/cheese as sandwich or serve it with a cup of soup, i.e. (click on the link for the recipe): Creamy Asparagus Soup, Green Pea Soup, Creamy Mushroom Soup, Creamy Corn Soup, French Onion Soup, Creamy Potato Soup