♥♥ When two Cultures mixed (。◕‿◕。) Anything in my Page are only simple thing, but I did it with great love.

Simit. Turkish round bread (Poolish method)

 

Resep dalam Bhs Indonesia ada dibagian bawah




Merhaba From Türkiye 👋


First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛


Simit. Turkish round bread (Poolish method). | Çitra's Home Diary. #simitrecipe #turkishsimit #turkishbagel #simitfoodphotography #breakfast #bagelrecipe #resepmasakanturki

If you are my blog regular reader you may already be familiar with this Simit. It's a famous ring-like bread. It has an extremely crusty and yummy texture outside covered with sesame seeds, and delicious chewy-soft inside.
So famous until it becomes like Turkey's icon or symbolic.

People here love to enjoy them at breakfast or brunch time. You can find Simit sellers mostly in the early morning on streets or any other places in Turkey. And some breakfast cafes provide them while they are hot and fresh from the oven in the morning only. With hot tea accompany it make this "bagel" very popular as a breakfast/ brunch menu in Turkey.

Serve it with cheese spread, white cheese, or any kind of cheese you love, olive and cherry tomatoes, or cucumber as a salad. Or simply dip into olive oil herb with thyme....Hmmm...yummy👍









Simit. Turkish round bread (Poolish method). | Çitra's Home Diary. #simitrecipe #turkishsimit #turkishbagel #simitfoodphotography #breakfast #bagelrecipe #resepmasakanturki

Since living here for almost 13 years now, baking this simit is almost my routine thing to do. I have some recipes that work very fine and you will get the best and authentic Turkish simit close to a local one here.

You can check my previous simit recipe here and here.
And today I will share another simit recipe using poolish method. 
So what is poolish method?
Also known as Pâte fermentée, liquid pre-ferment or liquid sponge








Poolish is a highly fluid yeast-cultured dough. It’s a type of pre-ferment traditionally used in the production of French bakery products.

A Poolish resembles a sponge for the sponge and dough system. The difference is Poolish is fermented much longer and uses a much higher hydration than a plastic sponge—which is why it’s considered the liquid version of a sponge.Typical hydration levels are 100%, with equal weights of flour and water.

A Poolish combines equal parts flour and water (by weight) with some yeast (the amount varies according to the expected length of fermentation time, using less for longer, slower fermentation).

The fermentation is then carried out at room temperature for periods of time long enough to bubble up and increase its volume. At its peak, the volume starts to fall back slightly (recede) with the appearance of a wrinkled surface. This process can take anywhere from 3 to 15 hours, depending on the inoculation level.

To see my other bread recipe you can click on my "Bread/ bun" category at the right sidebar.
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Turkish Simit recipe. Poolish method
By: Çitra's Home Diary

Yield: 8-10 pcs 

Ingredients

For Poolish:
🥯 200 gr AP flour
🥯 200 gr water, room temperature
🥯 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:
🥯 200 gr water, room temperature (* see note)
🥯 200 gr AP flour
🥯 160 gr whole wheat flour
🥯 9 gr ( 1½ tsp) salt
🥯 4 gr ( 1 tsp) instant yeast
🥯 whole batch poolish dough
(*) Note: If  you are using all AP flour, reduce the water to approximately 25 gr

Topping:
🥯 2-3 tbsp molasses mix with  cup water
🥯 sesame seeds


How to make:

1) After you have your poolish ready, add water to the poolish mixture and mix well. Add into a bowl with AP flour, wheat flour, and yeast (from main dough ingredients). 
Knead well to incorporated, then add in salt. Continue to knead until you get a smooth and elastic dough. Check the windowpane test. 
Note: Use an electric mixer or with a hand to knead.
How to perform the windowpane stage: take some of your dough then stretching it out wide until it is nearly translucent without ripping. You want to do this to make sure that your gluten is sufficiently developed on.

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 just a lamp on.

Simit. Turkish round bread (Poolish method). | Çitra's Home Diary. #simitrecipe #turkishsimit #turkishbagel #simitfoodphotography #breakfast #bagelrecipe #resepmasakanturki

3) Pour the dough into a lightly floured surface and lightly knead it. Divide into 8 (or 10) equal parts. Shape them round like a ball. Work one ball at a time; using your palms roll the dough into a long log shape (about 55 cm long). Fold the log in the middle then twist them to make it like a rope. Attach two sides to each other and shape it like a big ring. OR you can divide one ball into two equal parts, shape each part into a long rope then twist each other like pictures #3 and #4 above. Then shape into a ring.

4) Dip simit dough in molasses mixture then dip into toasted sesame seeds until all sides are covered with it. Arrange on a prepared baking tray lined with parchment paper. Cover loosely with a kitchen towel and let it rest for about 20-30 minutes.
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.

5) Preheat oven at 180 to 190℃. If you have a stone oven it's even better! . Bake your simit for about 20 to 25 minutes or until golden brown.
Note: Adjust your heat and baking time according to your own oven condition.

Serve them warm is better.

If you have leftovers, just wrap them and keep them in the freezer. Anytime you want to enjoy it simply warm it up over 160℃ for few minutes without defrosting it 1st.

Enjoy and happy baking 💟



Follow me at Instagram; @citra_homediary
If you making this recipe, please let me know. 
Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚



⇓ ⇓ ⇓ ⇓  PIN THIS FOR MAKING LATER ⇓ ⇓ ⇓ ⇓
Simit. Turkish round bread (Poolish method). | Çitra's Home Diary. #simitrecipe #turkishsimit #turkishbagel #simitfoodphotography #breakfast #bagelrecipe #resepmasakanturki

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BAHASA INDONESIA


بِسْمِ اللَّهِ الرَّحْمَنِ الرَّحِيم

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ


Merhaba dari Türki semuanya 👋

Inshaallah dalam keadaan sehat dan bahagia selalu ya...

Simit atau bagel khas Turki. Salah satu makanan yang menjadi icon food Turki. Mulai timur ke barat, desa hingga kota, makanan ini mudah dijumpai di hampir tiap sudut. 

"Fast food" dipagi hari bagi pekerja yg bergegas tanpa sarapan di rumah. Murah bagi para pelajar yg cepat-cepat ke sekolah. Biasa dijajakan dari "fırın" (toko roti fresh dengan oven batu) oleh para penjual dengan gerobak atau dipanggul diatas kepala memenuhi kebutuhan sarapan pagi super kilat bagi orang Turki.

Mendapatkan simit disini sangat gampang, tiap sudut jalan ada. Tapi kadang saya membuatnya sendiri di rumah. Selain ekonomis, misi saya untuk berusaha menyajikan homemade untuk keluarga. 
I bake with 💟 so I will get more💝 😍 Setuju nggak moms? 😏

Seperti kebanyakan bagel yang lain, simit ini mempunyai tekstur yang garing diluar tapi lembut agak liat di bagian dalamnya. Cocok untuk sarapan atau brunch. Biasanya simit ini disajikan bersama olesan mentega, dinikmati dengan (berbagai macam) keju dan buah zaitun. Bisa juga dioles keju oles, selai buah ataupun coklat, sesuai selera aja.
Kalau saya sukanya simple aja.. dicelup dalam minyak zaitun yang udah dicampur thyme kering.... hmmm... enak pokoknya moms.

Yuuk moms.. yang pengen nyobain simit..bagel khas Turki.. bahannya mudah didapat kok.
Kalau mau yang versi pakai telur bisa juga di lihat di postingan terdahulu saya disini dan disini ya... Tapi dua-duanya enak kok...tergantung selera saja.





Simit. Turkish round bread (Poolish method). | Çitra's Home Diary. #simitrecipe #turkishsimit #turkishbagel #simitfoodphotography #breakfast #bagelrecipe #resepmasakanturki

Selama tinggal di Turki hampir 13 tahun, baking simit dan roti khas Turki sudah menjadi kegiatan rutin. Memang sih... beli di luar memang lebih praktis. Tapi bikin sendiri pastinya lebih ekonomis dan lebih istimewa ya. Selain dua resep yang sudah pernah saya posting sebelumnya, kali ini saya ingin berbagi satu resep simit lagi dengan metode poolish.

Apa sih metode poolish itu?

Juga dikenal dengan nama Pâte fermentée, pra-fermentasi cair atau spons cair

Poolish adalah adonan ragi yang sangat cair. Ini adalah jenis pra-fermentasi yang secara tradisional digunakan dalam produksi produk roti Prancis.

Poolish difermentasi lebih lama dan menggunakan hidrasi yang jauh lebih tinggi daripada spons biga—itulah sebabnya spons dianggap sebagai spons versi cair. Tingkat hidrasi tipikal adalah 100%, dengan berat tepung dan air yang sama.

Poolish menggabungkan tepung dan air dalam jumlah yang sama (berdasarkan berat) dengan beberapa ragi (jumlahnya bervariasi sesuai dengan lama waktu fermentasi yang diharapkan, makin sedikit ragi yang digunakan makin lama dan lambat fermentasi yang dibutuhkan).

Fermentasi kemudian dilakukan pada suhu kamar untuk jangka waktu yang cukup lama untuk menggelembung dan meningkatkan volumenya. Pada puncaknya, volume mulai sedikit menurun (menyusut) dengan munculnya permukaan yang berkerut. Proses ini dapat berlangsung dari 3 sampai 15 jam, tergantung pada tingkat inokulasi.

Sedikit itu dulu ya teorinya. Masih perlu banyak baca-beca dan belajar lagi di lain waktu. Kini kita coba praktekkan dalam pembuatan simit atau bagel khas Turki kali ini.

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Turkish Simit . Poolish method
Oleh: Çitra's Home Diary

Menjadi 8-10 buah


Bahan-bahan

untuk adonan Poolish:
🥯 200 gr terigu serbaguna
🥯 200 gr air suhu ruang
🥯 seujung kecil sendok teh (tidak lebih dari 0.5 gr)

Aduk semua bahan untuk poolish lalu tutup dengan plastik wrap dan diamkan suhu ruang kurang lebih 12 jam atau volumenya dobel atau tripel.


untuk adonan utama:
🥯 200 gr air suhu ruang (* lihat note)
🥯 200 gr terigu serbaguna
🥯 160 gr tepung gandum utuh (*lihat note)  
🥯 9 gr ( 1½ sdt) garam
🥯 4 gr ( 1 sdt) ragi instant
🥯 adonan poolish diatas
(*) Note: Jika menggunakan terigu serbaguna semuanya, kurang jumlah air kurang lebih 25 gr

Topping:
🥯 2-3 sdm molasses campur dengan  gelas air (*lihat note)
🥯 wijen sangrai
*Molasses adalah gula tetes yg diproduksi dari proses pemurnian gula mentah. Disini Molasses biasanya dibuat dari buah2an misal anggur.
Bisa diganti dengan  madu.

Cara membuat:

1) Dalam mangkok ulen masukkan terigu, tepung gandum utuh dan ragi (dari adonan utama), aduk rata. Tambahkan air (dari adonan ıtama) ke adonan poolish, aduk rata. Lalu masukkan ke mangkok berisi bahan kering tadi. Uleni hingga rata setengah kalis. Lalu masukkan garam halus dan lanjutkan mengulen hingga mendapatkan adonan yang halus dan elastis. Check juga cara windowpane test.

Cara mengetes apakah adonan sudah windowpane:  ambil adonan dan coba rentangkan lebar tanpa robek. Kalau sudah mencapai tahap itu berarti pengulenan selasai.

Note: Proses menguleni hingga tahap windowpane ini memastikan gluten dalam adonan sudah terbentuk sempurna. Proses ini penting untuk menghasilkan roti dengan tekstur halus dan lembut/ cotton soft yang lebih awet.


2)  Pindahkan adonan ke dalam mangkok yang sudah dioles minyak tipis. Tutup dengan serbet lembab bersih atau plastik film dan istirahatkan hingga mengembang/ dobel volumenya.

Simit. Turkish round bread (Poolish method). | Çitra's Home Diary. #simitrecipe #turkishsimit #turkishbagel #simitfoodphotography #breakfast #bagelrecipe #resepmasakanturki

3)  Kempiskan adonan dan taruh ke meja kerja bertabur terigu. Uleni ringan dan bulatkan. Bagi adonan menjadi 8 atau 10 bagian sama rata. Bulatkan tiap bagian. Lalu ambil satu bagian dan bagi lagi menjadi dua. Pilin panjang menyerupai tali tiap bagiannya. (lihat gambar #3).
Lalu pelintir 2 adonan panjang tersebut menyerupai tambang dan rekatkan kedua ujungnya hingga menyerupai bulatan donat. (gambar #4 dan #5).

4)  Celupkan simit kedalam campuran molasses dan air lalu ke dalam mangkok berisi wijen. Baluri seluruh bagian hingga tertutup wijen semua. Atur diatas loyang beralas baking paper, beri jarak satu sama lain. Tutup dengan serbet dan istirahatkan hingga mengembang kurang lebih 20-30 menit.

5) Panaskan oven suhu 180 to 190℃ paling tidak 15 menit sebelumnya. Panggang dalam oven yang sudah dipanaskan sebelumnya selama kurang lebih 20 hingga 25 menit atau sampai merah keemasan.
Note: Waktu dan suhu memanggang sesuaikan dengan kondisi oven masing-masing.

Sajikan hangat atau suhu ruang.

Cara menyimpan jika ada sisa:
Bungkus dengan plastik dan simpan dalam freezer. Jika ingin mengkonsumsinya, tinggal dipanaskan dalam oven suhu 160℃ beberapa menit saja tanpa defrost dulu.

Enjoy and happy baking 💟


Jangan lupa follow Instagram saya ya; @citra_homediary
If you making this recipe, please let me know. 
Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚


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Check my other yummy post:


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Peynirli pide (pastane usulü) / Turkish Cheesy Pide Bread (soft version)



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