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Panini Bread

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Panini Bread

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We love this recipe. It yields an especially gentle, air pocket-riddled loaf, glorious for splitting lengthwise, to make a panini sandwich. Note that the dough is very slack (rainy) and sticky; this consistency is what offers the bread its beautiful “holey” texture.

At a look

Prep
Bake
Total
Yield
2 loaves

Ingredients

Biga (starter)

  • 1 half of cups King Arthur Unbleached All-Purpose Flour
  • 1 cup cool water
  • 1/eight teaspoon rapid yeast

Dough

  • biga, from above
  • 1 teaspoon rapid yeast
  • half of cup King Arthur Unbleached All-Purpose Flour
  • 1 cup King Arthur 100% Organic White Whole Wheat Flour
  • 1 1/four teaspoons salt
  • 1 teaspoon sugar
  • 1 tablespoon Baker’s Special Dry Milk or nonfat dry milk
  • 2 tablespoons olive oil
  • 1/four cup to one/2 cup water

Biga (starter)

  • 6 1/four oz. King Arthur Unbleached All-Purpose Flour
  • eight oz. cool water
  • 1/eight teaspoon rapid yeast

Dough

  • biga, from above
  • 1 teaspoon rapid yeast
  • 2 oz. King Arthur Unbleached All-Purpose Flour
  • four oz. King Arthur 100% Organic White Whole Wheat Flour
  • 1 1/four teaspoons salt
  • 1 teaspoon sugar
  • 1/four ounce Baker’s Special Dry Milk or nonfat dry milk
  • 7/eight ounce olive oil
  • 2 to four oz. water

Biga (starter)

  • 177g King Arthur Unbleached All-Purpose Flour
  • 227g cool water
  • 1/eight teaspoon rapid yeast

Dough

  • biga, from above
  • 1 teaspoon rapid yeast
  • 57g King Arthur Unbleached All-Purpose Flour
  • 113g King Arthur 100% Organic White complete Wheat Flour
  • 1 1/four teaspoons salt
  • 1 teaspoon sugar
  • 7g Baker’s Special Dry Milk or nonfat dry milk
  • 25g olive oil
  • 57g to 113g water

Instructions

  1. Mix the biga substances in a small bowl till effectively mixed. Let the biga leisure in a single day, lined, or for as much as 15 hours.
  2. Place the entire dough substances, together with the biga, into the bowl of your mixer, and beat it at medium pace (pace four on a KitchenAid), the usage of the flat beater, for three mins; the dough will have to have began to transparent the edges of the bowl. If it hasn’t, building up the velocity of the mixer, and blend for an extra 2 mins.
  3. Switch to the dough hook, and knead for an extra three to four mins; the dough might be extraordinarily cushy.
  4. Transfer the dough to a flippantly greased bowl, duvet it, and make allowance it to upward push for two hours, deflating it as soon as halfway in the course of the emerging time.
  5. Transfer the dough to a well-oiled paintings floor. Lightly grease a half-sheet baking pan (18″ x 13″) or identical massive pan, and your fingers.
  6. Using a bench knife or your arms, divide the dough in half of. Handling the dough gently, stretch one piece right into a log about 10″ lengthy, and position it crosswise on one half of of the baking sheet. Flatten the log along with your arms till it is about three” large.
  7. Repeat with the remainder piece of dough. Lightly duvet the dough with closely oiled plastic wrap, and make allowance it to upward push for two hours; it’s going to change into very puffy, and can jiggle whilst you shake the pan gently. Towards the top of the emerging time, preheat the oven to 425°F.
  8. Bake the loaves for 22 to 25 mins, or till they are golden brown.
  9. Turn off the oven, take away the panini loaves from the baking sheet, and go back them to the oven, propping the oven door open a few inches with a folded-over potholder. Allow the loaves to chill totally within the oven; this may increasingly give them an overly crisp crust. If desired, sift a dusting of flour on best of the cooled loaves.
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