Merhaba From TΓΌrkiye π
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For me, baking bread is so fun and satisfying. And for my family, nothing is better than enjoying hot buns just after coming out of the oven. Bread is a staple in our house so baking them is something routine for me.
You can check my other bread/ bun recipes in the category Bread/ Bun/ bagel here. You can find more than 60+ bread/ bun recipes there.
And today, I will share another bun recipe. It's sandwich roll bread with poolish method.
Poolish, also called liquid biga, is a leavening method used in indirect baking. It is a pre-ferment that makes baked goods soft, fragrant, and aromatic.The bread using poolish method has a fine crumb (the soft, inner part of bread) and a light texture. And these soft sandwich rolls are versatile, you can make sandwich with whatever fillings you want.
Sandwich Roll Bread. Poolish method
By: Γitra's Home Diary
Yield: 24-26 pcs
Ingredients
For Poolish:
π 250 gr AP flour
π 250 gr water, room temperature
π small pinch of instant yeast (not more than 0.5 gr)
Mix all poolish dough, cover with plastic wrap, and let stand at room temperature for about 12 hours and double or triple in size.
Main dough:
π whole batch poolish dough
π 225 gr water, room temperature
π 500 gr AP flour
π 4 gr ( 1 tsp) instant yeast
π 30 gr (2 Tbsp) sugar
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Yield: 24-26 pcs
Ingredients
For Poolish:
π 250 gr AP flour
π 250 gr water, room temperature
π small pinch of instant yeast (not more than 0.5 gr)
Mix all poolish dough, cover with plastic wrap, and let stand at room temperature for about 12 hours and double or triple in size.
Main dough:
π whole batch poolish dough
π 225 gr water, room temperature
π 500 gr AP flour
π 4 gr ( 1 tsp) instant yeast
π 30 gr (2 Tbsp) sugar
π 50 gr butter, room temperature
π 9 gr ( 1½ tsp) salt
Topping:
π milk or cream
π melted butter, after baked (optional)
How to make:
1) Add water to the poolish mixture and mix well. Add into a bowl with AP flour, sugar, and yeast. Knead until perfectly incorporated. Add in butter and salt, and continue to knead until you get a smooth and elastic dough. Check the windowpane test. Use an electric mixer or a hand to knead.
π 9 gr ( 1½ tsp) salt
Topping:
π milk or cream
π melted butter, after baked (optional)
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How to make:
1) Add water to the poolish mixture and mix well. Add into a bowl with AP flour, sugar, and yeast. Knead until perfectly incorporated. Add in butter and salt, and continue to knead until you get a smooth and elastic dough. Check the windowpane test. Use an electric mixer or a hand to knead.
How to perform the windowpane test: take a piece of your dough then stretch it out wide until it is nearly translucent without ripping. You want to do this to make sure that the gluten is sufficiently developed.
2) Move to a lightly oiled bowl. Cover and rest for about 45 minutes or until it doubles the size. It will depend on each room temperature, just put it in the warmest spot in your house. Or place it in the oven with a lamp on or a glass of hot water.
3) Pour the dough into a lightly floured surface and divide it into 24 or 25 equal parts. I weighed my dough 50 gr each, so I end up with 21 parts.
2) Move to a lightly oiled bowl. Cover and rest for about 45 minutes or until it doubles the size. It will depend on each room temperature, just put it in the warmest spot in your house. Or place it in the oven with a lamp on or a glass of hot water.
3) Pour the dough into a lightly floured surface and divide it into 24 or 25 equal parts. I weighed my dough 50 gr each, so I end up with 21 parts.
Shape them round and arrange them over a lightly greased baking pan. Make a space from each other. Cover and rest for about 45 minutes or until noticeably puffy.
It will depend on each room temperature, just put it in the warmest spot in your house.
4) Preheat the oven to 180℃ at least 30 minutes before baking. Brush the surface with milk. Bake 15-20 minutes or until golden brown. Once out of the oven, immediately brush them with butter. Place over a cooling rack and cover with a clean kitchen towel until cool.
It will depend on each room temperature, just put it in the warmest spot in your house.
4) Preheat the oven to 180℃ at least 30 minutes before baking. Brush the surface with milk. Bake 15-20 minutes or until golden brown. Once out of the oven, immediately brush them with butter. Place over a cooling rack and cover with a clean kitchen towel until cool.
Note: Time and temperature of baking it's only guidance, adjust to your own oven condition
Enjoy and happy baking.
Enjoy and happy baking.
If you making this recipe, please let me know.
Use hashtag #citrashomediary_recipe and tag me π Send me some π
PIN THIS FOR MAKING LATER
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BAHASA INDONESIA
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Ψ§ΩΨ³َّΩΨ§َΩ
ُ ΨΉَΩَΩْΩُΩ
ْ ΩَΨ±َΨْΩ
َΨ©ُ Ψ§ΩΩΩِ ΩَΨ¨َΨ±َΩَΨ§ΨͺُΩُ
Merhaba dari TΓΌrki semuanya π
Terima kasih udah mampir kemari ya. Boleh kok tinggalkan kesan dan pesan di kolom komen dibawah... Saya akan sangat-sangat berterima kasih dan makin semangat update-update π
Oh iya.. jangan lupa untuk subscribe youtube channel saya dan aktifkan tanda bell nya untuk dapat video resep baru saya ya.
Apa kabar semua? Inshaallah dalam keadaan sehat selalu ya.
Hari ini saya akan membagikan saΕah satu resep roti yang sudah sering saya bikin di rumah. Namanya sandwich bread dengan metode poolish.
Poolish ini adalah metode pre-fermented yang biasa dipakai untuk membuat roti sejak jaman dulu. Biasanya khas negara Eropah. Kalau pengen tahu lebih banyak tentang "poolish" ini bisa dicari kok di internet. Banyak sumber yang bisa dijadikan referensi.
Dibanding dengan straight dough, cara poolish ini memang agak membutuhkan waktu ya untuk prosesnya, jadi harus sabar dan di-planning sebelumnya. Tapi hasilnya sepadanlah.
Dibanding dengan straight dough, cara poolish ini memang agak membutuhkan waktu ya untuk prosesnya, jadi harus sabar dan di-planning sebelumnya. Tapi hasilnya sepadanlah.
Poolish, juga disebut biga cair, adalah metode ragi yang digunakan dalam pembuatan roti tidak langsung (not direct). Metode ini yang membuat roti bertektur lembut, harum dan aromatik (beraroma khas).
Check aneka resep roti saya yang lainnya di kategori Bread/ bun/ bagel disini ya. Ada lebih dari 60 resep roti yang beragam dan unik.
Soft Sandwich Roll Bread. Metode Poolish
Selamat mencoba. Semoga bermanfaat.
Let's befriend at Instagram; @citra_homediary
Oleh: Γitra's Home Diary
Hasil jadi: 21-25 pcs
Bahan-bahan.
Untuk Poolish starter:
π 250 gr terigu serba guna
π 250 gr air. suhu ruang
π Sejumput kecil (sedikit banget, tidak lebih dari 0.5 gr)
Campur dan aduk rata semua bahan poolish, tutup dengan plastik film. Simpan suhu ruang hingga volumenya dobel atau tripel. Waktu fermentasi berbeda-beda, sesuai suhu dan kelembaban masing-masing. Saya; 12 jam.
Adonan utama:
π semua adonan poolish diatas
π 225 gr air suhu ruang
π 500 gr terigu serba guna
π 4 gr ( 1 sdt) ragi instant
π 30 gr (2 sdm) gula
Hasil jadi: 21-25 pcs
Bahan-bahan.
Untuk Poolish starter:
π 250 gr terigu serba guna
π 250 gr air. suhu ruang
π Sejumput kecil (sedikit banget, tidak lebih dari 0.5 gr)
Campur dan aduk rata semua bahan poolish, tutup dengan plastik film. Simpan suhu ruang hingga volumenya dobel atau tripel. Waktu fermentasi berbeda-beda, sesuai suhu dan kelembaban masing-masing. Saya; 12 jam.
Adonan utama:
π semua adonan poolish diatas
π 225 gr air suhu ruang
π 500 gr terigu serba guna
π 4 gr ( 1 sdt) ragi instant
π 30 gr (2 sdm) gula
π 50 gr mentega (bisa pakai margarin), suhu ruang
π 9 gr ( 1½ sdt) garam
Topping:
π susu full cream atau cream cair
π mentega lembek (dioleskan setelah matang)
π 9 gr ( 1½ sdt) garam
Topping:
π susu full cream atau cream cair
π mentega lembek (dioleskan setelah matang)
Cara membuat:
1) Tambahkan air ke adonan poolish yang sudah dibuat sebelumnya, aduk rata. Tuang ke mangkok besar (mangkok mixer) berisi terigu. Tambahkan gula dan ragi instant. Uleni hingga setengah kalis.
1) Tambahkan air ke adonan poolish yang sudah dibuat sebelumnya, aduk rata. Tuang ke mangkok besar (mangkok mixer) berisi terigu. Tambahkan gula dan ragi instant. Uleni hingga setengah kalis.
Masukkan mentega dan garam. Lanjutkan menguleni hingga kalis dan cek windopane.
Cara mengecek windowpane; ambil secukupnya adonan lalu bentangkan hingga tipis dan transparan TAPI tidak robek. Windowpane tes ini untuk mengetahui apakah gluten dalam adonan sudah terbentuk sempurna sehingga menghasilkan roti yang lembut dan awet.
2) Pindahkan ke mangkok lain yang sudah dioleh minyak tipis-tipis. Tutup dengan platik film atau serbet bersih lembab. Fermentasikan kurang lebih 45 menit atau sampai mengembang.
3) Taburi meja kerja dengan tepung tipis-tipis. Taruh adonan dan uleni ringan dan bulatkan. Bagi adonan menjadi 24 atau 25 bagian. Saya timbang adonan masing-masing 50 gr.
2) Pindahkan ke mangkok lain yang sudah dioleh minyak tipis-tipis. Tutup dengan platik film atau serbet bersih lembab. Fermentasikan kurang lebih 45 menit atau sampai mengembang.
3) Taburi meja kerja dengan tepung tipis-tipis. Taruh adonan dan uleni ringan dan bulatkan. Bagi adonan menjadi 24 atau 25 bagian. Saya timbang adonan masing-masing 50 gr.
Bulatkan masing-masing bagian. Lalu tata diatas loyang yang sudah dioles margarin tipis. Beri jarak satu sama lain. Tutup dan diamkan hingga mengembang.
Lamanya tergantung suhu ruang masing-masing.
4) Panaskan oven suhu 180℃ paling tidak 30 menit sebelum baking. Olesi permukaan roti dengan susu atau cream. Panggang 15-20 menit sampai matang dan keemasan.
Note: Waktu dan suhu memanggang tergantung kondisi oven masing-masing.
Setelah matang segera olesi permukaannya dengan mentega. Dinginkan diatas rak pendingin.
Selamat mencoba. Semoga bermanfaat.
If you making this recipe, please let me know.
Use hashtag #citrashomediary_recipe and tag me π Send me some π
Check my other yummy recipes:
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