November 11, 2012

NCC Bread Week: Homemade Ciabatta

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Grilled Sliced Ciabatta

Yes, It's Peter Reinhart's recipe again, from his book Artisan Breads Every Day. I made ciabatta this time because I was thinking about making bruschetta for our light lunch today.

I started the dough two days ago and had it kept in the fridge until I was ready to bake this morning. I only had one hour to bake before we went out for a Saturday sport day. So I was rushed with many other things to prepare.

I decided to make two toppings for bruschetta: Tomato and Basil; and Olive and Chili. We ended up finish the bread all up with leftover eaten by my beloved husband with marmalade for his sweetmeat.

Homemade Ciabatta

This is my second entry for NCC Bread Week

Pain à l'Ancienne Rustic Bread (for Ciabatta)

Source: Artisan Breads Every Day by Peter Reinhart

I'm not using mixer, so I am adjusting the method to suit me. I'm making ciabatta, so I'm using olive oil. If you'd like to make other than ciabatta, such as baguettes, foccacia, etc you can leave olive oil as optional.

567g unbleached bread flour
11g salt or 2 1/2 tsp coarse kosher salt
4g instant yeast
454g chilled water (about 13C)
14g olive oil

Combine the flour, salt, yeast, and chilled water. Stir with wooden spoon until well mixed. Let it rest for 5 minutes to hydrate the flour. Add in olive oil. Mix again and knead for 1 minute until the dough becomes smooth. If your dough is still wet and sticky, don't worry, that's how it should be. Transfer this dough into a clean and oiled bowl. Leave to rest for 10 minutes.

Oil your work space. Transfer the dough on it and start using the stretch and fold method for each side. Put it back into the bowl. Leave to rest for 10 minutes. Repeat this step three more times.

Cover the bowl and I refrigerate the dough overnight. Remove from the fridge three hours before baking ciabatta.

Line the back of a baking tray with baking paper. Transfer the dough to the generously floured work space. You need to do it very gently as not to degas it too much.

Ciabatta Dough

I cut the dough into three portions and made three ciabatta. 

Gently fold the dough into thirds. I just sprinkle flour on the top and side of the bread. I did not roll it into flour because I'm afraid I would degas it if I do it. I leave my ciabatta for 2 hours before baking while I attend other house chores.

Preheat the oven to 288C (my oven has only 250C as the highest temperature) about 45 minutes before baking. I don't use baking stone, as I thought the pizza stone I have is too thin for such a job. I use lined baking trays and insert an oven pan on the bottom of the oven.

Bake ciabatta and pour in 1 cup hot water into the oven pan and lower the temperature to 232C (my oven gets only 230C). Bake for 12 minutes, rotate the trays, bake another 15-20 minutes. 

Remove the bread out of the oven and transfer to a wire rack. The crust should be hard to tap but it will be soften when it cools down. 


When we came back home, I just sliced the bread and grilled it on a grill pan to make bruschetta.

Here's what I do for the toppings.

Tomato and Basil Bruschetta

Tomato and Basil Topping
Makes 2

3 tomatoes, blanched, skinned and diced
2 cloves garlic, chopped
a bunch of basil leaves, chopped
1 tsp aged balsamic vinegar
1 Tbs pure olive oil
salt and pepper
a drop of honey

Combine tomatoes, garlic and basil in a bowl. Mix honey, olive oil and balsamic vinegar and pour it into the bowl. Mix well. Season with salt and pepper. Check the taste. Leave it for an hour for the flavour to develop. Enough for 2.

Olive and Chili Tapenade Bruschetta

Kalamata Olive and Chili Topping
Makes 2

3/4 cup Kalamata olives, pitted and chopped
1 red chili, seeded and finely chopped
2 Tbs capers, drained and chopped
2 cloves garlic, chopped
1 Tbs pure olive oil
a bunch of Italian parsley, chopped
a drop of honey
1 1/2 tsp aged balsamic vinegar
salt and pepper

Combine olives, chili, capers and parsley in a bowl. Mix honey, vinegar and olive oil, pour it into the bowl. Mix well. Season with salt and pepper. Check the taste and leave it for an hour to develop the flavour. Enough for 2.



November 07, 2012

NCC Bread Week: Chocolate Cinnamon Babka

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Chocolate Cinnamon Babka-1

The first thing that interests me when I hear about Peter Reinhart is his cold fermentation method for proofing bread dough. I thought how could it be? When people are fussy about getting the warmth of the sun to proof their bread dough, he keeps his dough in the fridge for a good certain time. Isn't he clever!

I got his Artisan Breads Every Day book, and I fall in love with its content. It's just perfect for a home baker like I am. 

I have tried his sourdough bread recipe. I made the starter myself from scratch. It turned out rather well, but it wasn't as well as I expected it. I might try again sometime in Summer.

This recipe of his, Chocolate Cinnamon Babka, has caught my attention since the first time I bought this book. The combination of chocolate and cinnamon, how could I resist?

With NCC Bread Week coming, I have found a good reason to actually make it happen.

I am rather lazy to write down the recipe because it takes 4 pages in the book to copy here, but you can visit Lea and Jay's website on their post Chocolate Cinnamon Babka. I'm just going to write the recipe in Bahasa Indonesia below and make a short version of it.

Chocolate Cinnamon Babka

It's not difficult to make, this bread is. It's just like your common rich bread with ingredients common to find in any pantry. With 4 egg yolks, you bet you'll get beautiful yellow dough.

Chocolate Cinnamon Babka-2

I braided the bread, just want to try something different. And just because I do love the picture of braided babka on his book. For some reason, my dough goes rather much bigger than the bread pictured in his book, and short in texture.

Chocolate Cinnamon Babka-2
But I do love it! It appears like I am eating the cross of cake and bread with chocolate and cinnamon temptation in each bite. Sensational! I enjoy it with my afternoon coffee. Just perfect to spend an awesome afternoon.

Chocolate Cinnamon Babka

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Chocolate Cinnamon Babka
Sumber: Artisan Breads Every Day by Peter Reinhart

19g ragi instant
170g susu hangat (sekitar 35C)
85g mentega tawar, lelehkan atau dalam suhu ruangan
85g gula
28g minyak sayur
7g ekstrak vanili
85g kuning telur
425g tepung terigu unbleached
7g garam, 1 1/2 sdt garam kosher kasar
1 butir telur dan 1 sdM air untuk egg wash (jika menggunakan taburan streusel sebagai topping)

Campur susu hangat dan ragi instant, aduk-aduk hingga rata dan ragi larut. Sisihkan selama 5 menit. Sementara menunggu, kocok mentega dan gula hingga lembut selama 1-2 menit dengan kecepatan sedang. Campur kuning telur, minyak sayur, dan ekstrak vanili dan kocok lepas. Masukkan campuran telur ini ke dalam kocokan mentega dalam empat kali tuang. Setiap tuangan dikocok hingga rata, baru tuang lagi porsi berikutnya, lakukan hingga habis dengan kecepatan tinggi hingga campurannya rata dan menjadi lembut.

Masukkan tepung dan garam, lalu tuang campuran ragi dan susu. Kocok lagi dengan kecepatan rendah hingga adonan elastis. Pindahkan adonan ke atas meja kerja yang sudah ditaburi tepung. Uleni dengan tangan selama kurang lebih 2 menit, tambahkan tepung jika perlu. Adonan akan menjadi berasa lembut, elastis dan berwarna kuning terang. Bulatkan adonan lalu letakkan ke dalam wadah yang sudah diolesi minyak. Tutup dengan plastik lalu biarkan mengembang di dalam suhu ruangan selama 2 1/2 jam.  

Filling
255g DCC semisweet (saya pakai yg 50%), bekukan
7g kayu manis bubuk
56,5g mentega tawar dingin 

Topping Streusel (optional)
56,5g mentega tawar dingin
64g tepung terigu
113g brown sugar
sejumput garam
1/4 sdt kayu manis bubuk (optional)
Proses semua bahan di dalam food processor hingga menyerupai cornmeal. Tabur ke permukaan roti (bentuk loaf atau coffee cake) setelah mengolesinya dengan eggwash terlebih dahulu. Untuk bentuk kepang tidak menggunakan topping ini.

Siapkan blender atau food processor. Masukkan DCC ke dalam food processor, lalu proses hingga hampir berupa bubuk. Tambahkan bubuk kayu manis, aduk rata. Masukkan mentega yang sudah dipotong-potong dadu, proses lagi hingga tercampur rata.

Ambil adonan yang sudah mengembang, gilas membentuk kotak dengan ukuran 15 x 15 inci dengan ketebalan antara 1/4 - 1/8 inci. Taburi filling chocolate ke atas adonan yang telah digilas tersebut, sisakan pinggiran adonan sekitar sebesar 1/4 inci. Gulung seperti menggulung bolu gulung, lalu padatkan sambil terus digulung hingga mendapatkan ukuran panjang 18-24 inci.

Saya membentuk roti dengan cara mengepang, jadi tidak memakai taburan streusel. Setelah mendapatkan gulungan sepanjang 24 inci, saya belah dua, lalu letakkan salah satu bagian melintang ke atas bbelahan lainnya. Dari situ mulailah gerakan mengepang satu sisi, diikuti dengan sisi lainnya. Letakkan roti kepang ini ke atas loyang, tutup dengan plastik dan biarkan mengembang selama 2-3 jam.

Panaskan oven dengan suhu 177C. Panggang babka selama 20-25 menit, lalu putar loyang. Panggang lagi hingga warna babka kecoklatan. Total waktu memanggang adalah 35-45 menit. Di dalam kurun waktu ini, roti akan kelihatan kecoklatan (tapi tidak gosong) dengan cepat, ini dikarenakan banyaknya kandungan gula di dalam adonan. Keluarkan dari oven dan biarkan dingin minimal 90 menit sebelum dihidangkan. Babka lebih enak dihidangkan pada suhu ruangan dan coklat sudah 'set'.

November 06, 2012

Bubur Ayam

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It's rice. It's savoury. And it's delicious.

It is Bubur Ayam (Rice Porridge with Chicken Broth). It's a very common hearty breakfast in Indonesia which can be rather cheap for an awesome portion of it.

We have it for our dinner. It is simple, although it requires a lot of morsels to come with it.

Here's what I do.

Bubur Ayam2

Bubur Ayam

Rice Porridge
300g white rice
1.5-2 litre homemade chicken stock
2 bay leaves
2 kaffir lime leaves, torn
a pinch of salt

Cook rice with water, just to cover, until comes to boil. Add in the spices ingredients. Pour in chicken stock 500 ml at a time, stir well. Simmer while keep stirring to avoid the catch on the bottom of the pot. When you see that the rice has become soft like you used to cook rice pudding, then remove from the stove.

Chicken Broth
1 free-range whole chicken, weighed about 1.5kg, washed and jointed
5 kaffir lime leaves, torn
2 lemongrass, bruised
1 cm galangal, bruised
1 litre water
Make Paste: 8 shallots, chopped; 8 cloves small garlic, chopped; 2cm fresh turmeric, charred; 1 tsp coriander seeds, toasted; 1/2 tsp cumin, toasted; 5 candlenuts, toasted; blend in a blender or grind on mortal and pestle.
2 Tbs oil
1/2 tsp ground white peppercorn
1/2 tsp ground nutmeg
a pinch of salt and raw sugar

Put the chicken portions in the water, together with kaffir lime leaves, galangal, and lemongrass until boiled, then simmer to a low heat. Meanwhile, heat the frying pan and add in oil. Cook the paste, ground white peppercorn and ground nutmeg until fragrant. Put this sauteed paste into the chicken broth. Stir and cook until the chicken is tender. Season with salt and raw sugar to balance the flavour. Remove the chicken and drained.

Once the chicken drained, fry them on a shallow oil just until it gets colour. Remove and drained on paper towel. Shred the meat to complete the morsels set.

Bubur Ayam

Morsels
Shredded chicken meat
Fried shallots (4 big shallots, thinly sliced. Fried in a shallow oil until beautifully browned but not too dark. You'll get that nice soft golden brown colour. Spread this on top of paper towel on a baking tray. Do not pile, or you'll get soggy and oily fried shallots. Leave them dry. Your fried shallots will be crispy)
Celery leaves, chopped
Fried soy beans (soak soy beans in a tap water normally when you are going to make tempeh, drained, and fried)
Fried Melinjo crackers, or other fish or tapioca crackers might go well too
Cakwe (A Chinese finger bread, fried--I made this myself but not too successful, so I won't run down the list)
Sambal, a homemade or you can cheat by buying a bottle of Indonesian sambal at your Asian grocery store

Assembling
Spoon the rice porridge in a bowl. Add shredded chicken on top, sprinkle with chopped celery leaves, fried shallots, fried soy beans, served with Cakwe, fried Melinjo crakers, and sambal as the sides. Enjoy.