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@mtsn4byl: Akhir pekan sehat dimulai dari piring kita! 🌿✨ ​Hari Sabtu ini, kegiatan Sabtu Bergizi di madrasah terasa makin istimewa berkat menu tradisional yang kaya cita rasa dan nutrisi: Nasi Gudang. Perpaduan gurihnya sayuran segar, gurihnya kelapa, dan hangatnya nasi jadi sumber energi terbaik buat aktivitas seru hari ini. ​Siapa nih yang tadi sarapannya juga pakai menu tradisional favorit nusantara? Yuk, biasakan makan sehat dan bergizi seimbang setiap hari! 🍽️💚 ​#SabtuBergizi #NasiGudang #SehatItuAsik #GiziSeimbang #KulinerNusantara @Kemenag Boyolali

MTs Negeri 4 Boyolali
MTs Negeri 4 Boyolali
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Saturday 31 October 2026 06:42:58 GMT
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No-Knead Ciabatta Bread 🍞 An easy ciabatta with a beautifully crisp crust and soft, airy interior—no kneading required! Ingredients 400 g high-protein bread flour (about 3½–4 cups) 350 g water (about 1½ cups) 35 g olive oil (about 2½ tbsp) 8 g instant dry yeast 8 g salt Instructions Add all the ingredients to a large bowl and mix until everything is well combined and a sticky dough forms. Cover and let rest for 30 minutes. Wet your hands and gently stretch and fold the dough. Continue doing 2–3 more sets of folds, about 15–20 minutes apart. If the dough spreads out quickly, you can fold it sooner. After the final fold, cover and allow the dough to rise. Generously flour your work surface. Carefully transfer the dough onto it without pressing out the air. Dust the top with flour and cut into your desired size and shape. Transfer the pieces to a parchment-lined baking sheet and let them rest for another 20 minutes. Preheat the oven to 450°F (230°C). Place a pan of hot water in the oven to create steam, then bake the ciabatta for about 15 minutes, or until beautifully golden and crisp. Tip: Handle the dough gently after it rises to preserve those lovely air pockets that give ciabatta its signature texture.
No-Knead Ciabatta Bread 🍞 An easy ciabatta with a beautifully crisp crust and soft, airy interior—no kneading required! Ingredients 400 g high-protein bread flour (about 3½–4 cups) 350 g water (about 1½ cups) 35 g olive oil (about 2½ tbsp) 8 g instant dry yeast 8 g salt Instructions Add all the ingredients to a large bowl and mix until everything is well combined and a sticky dough forms. Cover and let rest for 30 minutes. Wet your hands and gently stretch and fold the dough. Continue doing 2–3 more sets of folds, about 15–20 minutes apart. If the dough spreads out quickly, you can fold it sooner. After the final fold, cover and allow the dough to rise. Generously flour your work surface. Carefully transfer the dough onto it without pressing out the air. Dust the top with flour and cut into your desired size and shape. Transfer the pieces to a parchment-lined baking sheet and let them rest for another 20 minutes. Preheat the oven to 450°F (230°C). Place a pan of hot water in the oven to create steam, then bake the ciabatta for about 15 minutes, or until beautifully golden and crisp. Tip: Handle the dough gently after it rises to preserve those lovely air pockets that give ciabatta its signature texture.

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