Tuesday, July 18, 2017

Rosemary Banneton White Bread...

Mula2 buat roti sourdough guna proofing basket ni kan, tak menjadi...so, atas nasihat pakar SD Nurul, dia suruh Liza praktis guna utk roti biasa dulu, maknanya roti yg guna yis..Alhamdulillah, suka dgn hasil roti ni

Liza amik resepi dr SINI, tq pada empunya resepi ye



3/4 cup of warm water
2 tbsp. olive oil
1 to 2 tsp crumbled dried rosemary
3 cups of bread flour - or as needed
1 tsp salt
1 tsp sugar
2 tsp active dry yeast

  1. Place ingredients as your bread machine instructs.
  2. Use the dough cycle for an oven baked bread ( or the regular cycle for a bread machine bread ).
  3. Add water or flour if needed to get the proper dough consistency.
  4. For banneton bread ( dough risen in a woven wood basket ) dough should not be too soft but rather on the firm side ).
  5. For handmade bread, remove dough from breadmaker and let rise double in a covered bowl.
  6. Gently punch down and shape into a round and place seam side down on a cornmeal dusted baking sheet or baking stone ( I use the stone ) and let rise double.
  7. Bake in a 425F oven about 30 minutes or golden and tested done ( sounds hollow when thumped on bottom of loaf).
  8. If risen in the banneton, when double carefully invert onto the baking sheet or stone and immediately place into the oven to bake.
  9. Mist with water if desired at intervals when baking .
  10. Basket risen breads tend to have a chewier crust.
  11. Note: bannetons are great for whole grain breads as well as some sourdough and rustic white breads.
  12. They take on a characteristic pattern of the woven basic.
  13. These baskets are nice ( and expensive ) but not a necessary item to have!
  14. I used a round small basket, about 7 1/2 to 8 inches.
  15. These baskets must be coated well with flour before the dough is placed for rising.
  16. Note: this is a simple yet wonderful recipe, enhanced by the rosemary

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