November 29, 2009

KBB Getting Doughy with Baker's Percentage

Roti Menul-2 by Arfi Binsted 2009

I am slowing down again, yes I know. So sorry if you keep coming back to find only old posts. I just can't help myself sitting in front of the computer for hours to write however much I want it. This recent condition keeps me away from computer.

After 5 years and a half from our last child, I begin feeling morning sicknesses, although gladly I never vomit, but more of headaches and upset stomach. I am more like to eat heaps of firm tart mangoes and under ripe strawberries rather than my favourite fried rice. Strange things happen and if it's true for women to crave strange things in their pregnancy?

Yes, I am pregnant. It's about 7 weeks now. Feels like the first time given that my youngest daughter is now 5 years and three months.

The worst part in my trimester pregnancy is that I am sick of computer and have been just using my iPhone to connect with everyone on Facebook. It took me two weeks to eventually finish this post (I have to keep nibbling tart mangoes to get rid of the headaches and upsetting stomach)! However, I am feeling better after I got a one-day Taoist Self-Healing for Women on Sunday workshop last week, organized and tutored by Tamara Bennett of Smiling Dragon, my tai chi instructor in Tuakau. Although it still does not stop me from keeping away from computer, I can deal with morning sickness quite well.

But, don't worry, Andrew, I'll do my best to host  DMBLGIT next month for sure. Make sure you guys send me some great photos of yours, alright?

I am still doing cooking and baking, you see. I still make bread once a week for my loved ones, for I am not a bread eater so much (I prefer rice than bread, typical Asian I suppose). Last batches of bread I made I used from calculating on BsP (Baker's Percentage) that has become the task of KBB.

Klub Berani Baking is a club that I founded, has been two years old, and now on the 14th task of its bi-monthly challenge. This time, we're getting doughy. And it is not your usual pick-a-recipe-and-make challenge, but most valuable of all is that we are asked to use a Baker's Percentage formula to compute the ingredients to suit our needs.

What is Baker's Percentage? Well, if you google, you'll find out a large amount of articles that you can relate to an understanding how to compute bread ingredients, but perhaps, you'll find this article from the The Artisan may be of help. The thing is that baker's percentage is using percentage which is more a ratio measurement than the real percentage. For instance, if we're using the BsP below for White Bread variation 1 adapted from Peter Reinhart's 'The Bread Baker's Apprentice' book, when you use 500g flour (100%), then you will use 9g salt (1.8%), 38.5g sugar (7.7%), etc.

Baker’s Percentage
Bread flour
Granulated sugar
Powdered milk (Dried Milk Solid)
Instant yeast
Egg, slightly beaten at room temperature
Butter, room temperature

It is not as hard as it looks and quite a basic math. I am sure everyone will be able to do this. The results that I can see from using this formula is a more well-balanced bread with softer texture.

I made a lot of sweet buns from this formula while the process takes the same path as your usual bread making.


Mix together the flour, salt, powdered milk, sugar and yeast in a 4-quart bowl (or in the bowl of an electric mixer). Pour in the egg, butter and water and mixt with a large metal spoon (or on low speed of the electric mixer with the paddle attachement) until all the flour is absorbed and the dough forms a ball. If the dough seems very stiff and dry, trickle in more water until the dough is soft and supple.


Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook), adding more flour, if necessary, to create a dough that is soft, supple, and tacky but not sticky. Continue kneading (or mixing) for 6 to 8 minutes. (if the electric mixer, the dough should be clear the side of the bowl but stick ever so slightly to the bottom.) The dough should pass the windowpane test and register 80oF. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.


Ferment at room temperature for 1.5 to 2 hours, or until the dough doubles in size (the length of time will depend on the room temperature).

Remove the fermented dough from the bowl and divide it in half for sandwich loaves, into eighteen 2-ounce pieces for dinner rolls, or twelve 3-ounce pieces for burger or hot dog buns. Shape the pieces into boules for loaves or tight rounds for dinner rolls or buns. Mist the dough lightly with spray oil and cover with a towel or plastic wrap. Allow to res for about 20 minutes.

Shaping. For loaves, shape like rolling a Swiss roll but pinch the crease with each rotation to strengthen the surface tension. Pinch the final seam closed with the back edge of your hand or with your thumbs. Lightly oil two 8.5 by 4.5-inch loaf pans and place the loaves in the pans. For rolls and buns, line 2 sheet pans with baking parchment. Rolls require no further shaping. For hot dog buns, shape into a pistolet without tapering the ends. Transfer the rolls or buns to the sheet pans.

Mist the tops of the dough with spray oil and loosely cover with plastic wrap or a towel. Proof the dough at room temperature for 60 to 90 minutes, or until nearly doubles in size.

Roti Sobek by Arfi Binsted 2009

Preheat the oven to 350oF for loaves or 400oF for rolls and buns. Brush the rolls or buns with the egg wash and garnish with poppy or sesame seeds. Sandwich loaves also may be washed and garnished, or score them down the centre and rub a little vegetable oil into the slit.

Roti Gulung by Arfi Binsted 2009

Bake the rolls or buns for approximately 15 minutes, or until they are golden brown and register just above 180oF in the centre. Bake loaves for 35 to 45 minutes, rotating 180 degrees halfway through for even baking, if needed. The tops should be golden brown and the sides, when removed from the pan, should be golden. The internal temperature of the loaves should be close to 190oF, and the loaves should sound hollow when thumped on the bottom.

Roti Menul by Arfi Binsted 2009

Cooling. When the loaves have finished baking, remove them immediately from the pans and cool on a wire rack for at least 1 hour before slicing or serving. Rolls should cool for at least 15 minutes on a rack before serving.

Roti Menul-3 by Arfi Binsted 2009

Aku suka tekstur roti ini, lembut. Untuk dijadiin roti tawar kayaknya emang perlu nambahin garam, tp untuk roti manis garamnya perlu banget dikurangi. Ternyata emang pake BsP takaran jadi lebih mantap. Aku mau pake BsP terus deh kalo bikin roti.

Oh, just an update from my garden:

I am so happy to hear there are cicadas in the garden again, bees are buzzing on the lavender bushes, and birds been peeking if there are any ripe fruits. My strawberries have been pecked, but no worries, more to come! Although Onewhero is a bit grey and windy, we are looking forward to enjoying more homegrown fruits in Summer.

my summer garden

This is my roses collection. I have about 35 rose bushes. They are ranged from climbing roses, floribunda, hybrid tea, and David Austen English roses. I love roses and never fail myself smelling each bloom whenever I am scrolling along the roses beds. Their fragrance makes me happy.

my roses collection

Have a great day, my friends!

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Peter G said...

First off congratulations with the pregnancy Arfi...such good news! And secondly, love the buns and the bread...although the baker's percentage is very new to me. I will have to source more info on it! All the best again!

Tuty said...


Congrats on the upcoming baby. I've been reading your blog for quite some time.

The buns are lovely to behold and I imagine that they taste good too.

Take it easy and enjoy eating for two again J

Salam manis

Arfi Binsted said...

@Peter: thank you. You always are early hehehe... Yeah. Peter Reinhart's book is excellent to gain more info on baking bread. Articles on BsP are scaterred on the net. You can find them easily.

@Tuty: thank you for dropping me by.

Y said...

Oh Arfi, those sweet buns look lovely, and I really should be commenting more about those, but I'm more excited about the news of the bun you're currently baking in your oven! Congrats!!

Sofie said...

Mbaaa.. Selamat ya buat kehamilannya, smg sehat selalu. Btw, kita samaan nih, sy jg lg hamil 10mgg. Tp ampun deh, all day sickness.
Ini sy lg nyoba mau bikin pr nya.. Moga2 kuat :D

Debbie Pearson said...

Your rolls and bread look scrumptious, perfect for our cool winter day here. I so wish I had the patience to make bread. I love your blog and beautiful photos of food. Always inspires me.

Penny said...

Congratulations! It's always kind of intriguing to hear what people feel like eating when pregnant. Both times for me were different, savoury, salty for the first one and sweets for the second. Although both times hot chips and doughnuts were strongly attractive too. ;-) all the best for the pregnancy.

Your rolls look yummy.

Claudia said...

Congratulations Arfi, and may all the best come your way. I think a tisane of ginger and other good things might help you feel better. I've just started using my "Red Zinger" hibiscus (don't know the correct name for it) for the color and health benefits.

Mira Assjarif said...

Nice presentation.. As always. Dough-nya cenderung basah dan lembek kayaknya ya Mba? Sama kayak aku punya. Tapi hasil akhirnya mantap banget. :)

Aparna said...

Good to know you are feeling better now.
I have read about baker's percentage and if it means I get to make beautiful buns like yours, then I am going to give it a try.

P.S. Your graden is gorgeous too, especially the roses. :)

Arwen said...

Congratulations Arfi, and I hope you feel better soon. I like the idea of the ratio recipe, but I enjoyed the roses most of all. If only you could send us the smell as well as the pictures!

Alessandra said...

Great step by step pics Arfi, sorry I haven't had the time to read all the post to be able comment properly, but I just wanted to post a message to congratulate you on you happy news. Keep well, don't over do it, pregnancy and your well-being come before anything else!


Lisa said...

Congratulations - what wonderful news...I hope the morning sickness eases soon though :)
Oooh and the buns and bread look delicious!

Cakelaw said...

Congratulations Arfi, that's fabulous news!!!

amerrierworld said...

What lovely news, Arfi - congrats! Morning sickness is grim, isn't it? I hope it passes soon. said...

I found your blog when I did a search for DMBLGIT and I'm so glad I did. Lovely site and will definitely try one of your recipes some day.

Quick question - I'm new to this whole food blogging world but would love to enter the December DMBLGIT contest. How do I go about doing that?

Thanks and congrats on the pregnancy :)

Arfi Binsted said...

Thank you, everyone. Yes, my bun in my oven is much more important than anything else. But I have promised that I will be a good host for DMBLGIT December. I am looking after myself, I am sure. And it is a bit grim, this first trimester, but with practicing tai chi and qigong I am feeling much much much better.

Have a great weekend, everyone!

Bron said...

Congratulations Arfi! I just caught up on the news, I really hope the pregnancy goes smoothly for you! xxx

Retno Prihadana said...

Selamat ya mbak Arfie, semoga lancar kehamilannya. Rotinya kinclong, empyuk..photonya cantik as usual.

Ema said...

baru tahu beritanya...congrats ya mbak..semoga lancar n sehat2..btw rotinya jg looks yummy...:)

M.S. said...

Hi, lovely blog and mouth watering:) Congratulations and hope you and baby in tummy growing healthy. Please let me have in gms the measurements for the buns and rolls they look soft and yummy. Thanks and keep well:)