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Ciabatta Classica - Panini
Prep Time : 00h 09
Cooking Time : 00h 15
9 Panini
Preparation Time: 9 – 12 minutes
Proofing and Resting Time: 70 – 80 minutes
Baking Time: 15 minutes
Outcome: 9 Panini
Tools needed: Mixer including bowl, kitchen scale, baking tray and 3 ice cubes
Ingredients
- 100 g Ciabatta - Classica
- 400 g Wheat flour (Type 550)
- 50 g Olive oil
- 6 g Instant yeast
- 36 ml Water, approx.
Method
- Mix all Ingredients with a spiral mixer for 2 minutes slow and 7 minutes fast. We recommend using cold water to keep the dough temperature at max. 26°C.
- Once all Ingredients mixed, cover the bowl and start bulk fermentation time for 5 - 10 minutes.
- Scale the dough into 95 g pieces, cover the dough pieces and start the intermediate proof for 20 minutes.
- Mould the dough in your preferred shape, we recommend long and oval shape, and place onto a greased baking tray.
- Allow the dough to final proof for 50 - 60 minutes, we recommend covering the baking tray with a plastic or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it is ready to bake.
- The oven should have a temperature of 220°C when you put the paninis in then decreasing to 210°C. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
- Bake the paninis for 15 minutes.