Terinspirasi dari salah satu temen mami yang orang bule, dulu pernah mengajarkan membuat pizza dough tanpa diulen, dan juga terinspirasi dari sini , sudah lama sebenarnya, tapi ya itu deh, belum sempat update di web… duh alasannya baku ya, itu2 aja…

Lumayan sih mempersingkat waktu membuat roti dan tanpa perlu diulen dengan mixer, cuman cukup didiamkan, gluten akan terbentuk, siap diolah dan dibentuk jadi roti.

Tapi ini aku sarankan hanya utk keadaan mendesak, gimana2  lebih enak roti  di mixer, selain lebih elastis, mudah membentuknya, juga serat lebih terbentuk sempurna.

Jadi sekarang yang cape banting2 adonan roti atau belum punya mixer, bisa gunakan metode ini deh 🙂

Ini resep tanpa telur ya, jadi ekonomis, yuk dicoba aja …

Oh ya ada sumber inspirasi lain yang mungkin bisa dijadikan acuan :

http://www.simplysogood.com/2013/03/artisan-no-knead-bread.html

http://www.breadtopia.com/sourdough-no-knead-method/

dan masih banyak lain, silakan googling deh dengan key word “no kneed bread dough” hehehe… bejibun resep roti tanpa diulen 🙂

Hari ini aku buat lagi, dengan tujuan ada hasil yang bisa dipotret, because no pic = hoax kan ya hahahaha…  Lah gimana engga, dari dulu bikin, belum sempet difoto cantik, udah ludes ditelen orang2 rumah, yah nasib deh 🙂

Resep  aslinya di bawah ini, tapi jangan kuatir, ada resep versi Indonesia ala Diana Cahya kok hehehehe…

Recipe: Easy No Knead Bread

©From the Kitchen of Deep South Dish

Ingredients

• 1/2 cupmilk
• 1 cupwater
• 4 cups of bread flour
• 2-1/2 teaspoonssugar, divided
• 2 teaspoonssalt
• 2-1/4 teaspoons (1 package) rapid rise yeast
• 1/4 cuplukewarm water (110 degrees)
• 1 tablespoon of canola oil

Instructions

Turn the light on in your oven and preheat to the lowest setting.

Combine the milk and water and heat to almost boiling. Set aside to cool. In a large bowl, whisk together the flour, 2 teaspoons of the sugar and salt. Add the remaining 1/2 teaspoon of the sugar to the yeast and stir in 1/4 cup of warm water (110 degrees F); let stand for 10 minutes until the yeast mixture is puffy and expanded. If it doesn’t puff up, your yeast is dead and your bread will not rise.

Add the milk mixture, the yeast mixture, and the oil to the flour mixture. Include any add-ins you like here. Stir the mixture together well. It should be soft and somewhat gooey but use additional warm water if needed. Cover the bowl with plastic wrap and a clean dishtowel. Turn off the oven and set the bowl inside the oven to rise, about 1 hour, leaving the light on. This oven procedure will help to speed up the rising process, without damaging the yeast.

Generously spray a 4.5 to 6 quart sized covered Dutch oven with non-stick spray. When dough has doubled in size, deflate it and turn it out into the prepared Dutch oven. Cover and keep warm to let rise a second time, until doubled, about 25-30 minutes.

Preheat oven to 475 degrees F. Bake the bread in the middle of the oven for 30 minutes, remove, uncover and bake another 10 to 12 minutes, or until top is nicely browned. Carefully turn the bread out onto a cooling rack.

Optional Add-ins: 1 tablespoon of crushed dried herbs (rosemary, basil, Italian seasoning, hard cheeses (cheddar, monterey jack, pepper jack, swiss etc.) about a cup, cut into very tiny cubes, or grated, using the large holes on your grater, cooked chopped bacon or pepperoni, 1/4 cup of pickled, chopped jalapenos, 1 small jar of pimentos, well drained, 1/4 cup of well drained and rough chopped olives – stuffed, green, black, Kalamata, whatever kind you like. Use your imagination.

Variations: To bake as a rustic loaf on an open baking sheet, after the second rise, turn dough out onto a parchment covered baking sheet and bake at reduced temperature of 400 degrees for about 30 minutes. Reduce temperature to 350 and bake another 15 minutes, or until golden brown. Loaf will be flatter than if baked in a container. Can also make into one or two oblong loafs.

Source: http://deepsouthdish.com