The batter will create a distinct top on your bread and deliver a rich boost of flavor! Handling the dough gently, stretch one piece into a log about 10" long, and place it crosswise on one half of the baking sheet. That's a great ciabatta recipe. We had had some tasty treats in paninis including prosciutto and paper-thin cheese with sun-dried tomatoes and olives, spread with olive oil rather than butter. For easiest handling, keep your hands well oiled as you work with the dough. Copyright © Nothing from Paul Hollywood or Giorgio Locatelli. Switch to the dough hook, and knead for an additional 3 to 4 minutes; the dough will be extremely soft. Lightly oil a 3 litre/5¼pint square plastic container with a lid. King Arthur Unbleached All-Purpose Flour - 3 lb. Lightly oil a 3 litre/5¼pint square plastic container with a lid. Flatten the log with your fingers until it's about 3" wide. Dust your work surface heavily with flour and semolina and carefully tip out the dough (it will be very wet) - trying to retain a rough square shape. If desired, sift a dusting of flour on top of the cooled loaves. Put the flour, salt and yeast with 330ml/11fl oz cold water into a freestanding mixer fitted with a dough hook (don’t put the salt directly on top of the yeast). The panini had a lovely open crumb too.I would love to try making my own panini, preferably to make them a bit healthier than just straight The panini had a lovely open crumb too. Transfer the dough to a lightly greased bowl, cover it, and allow it to rise for 2 hours, deflating it once midway through the rising time. Use more water in winter, or if you're in a dry climate; less in summer, or in humid weather. It yields an extremely light, air pocket-riddled loaf, wonderful for splitting lengthwise, to make a panini sandwich. Note that the dough is extremely slack (wet) and sticky; this consistency is what gives the bread its lovely "holey" texture. You may also prepare this dough in a bread machine programmed for the dough cycle. Here’s how Paul says to make a crackly, bakery-style top. Dust two large baking trays with flour and semolina. As the dough starts to come together, with the motor running, slowly add another 110ml/3⅓fl oz of cold water, drip by drip. We love this recipe. All original site content copyright 2020 The Fresh Loaf unless stated otherwise. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Pour over your shaped loaf before baking. And using the online translate function is absolutely hilarious! Coat the top of the dough with more flour and/or semolina. Allow the loaves to cool completely in the oven; this will give them a very crisp crust. Begin mixing on a slow speed. Mix 1/2 cup rye flour with 2/3 cup beer. Using a bench knife or your fingers, divide the dough in half. Equipment and preparation: for this recipe you will need a freestanding mixer with a dough hook attachment and a 3 litre/5¼pint square plastic container with a lid. Transfer the dough to a well-oiled work surface. Repeat with the remaining piece of dough. Lightly grease a half-sheet baking pan (18" x 13") or similar large pan, and your hands. Turn off the oven, remove the panini loaves from the baking sheet, and return them to the oven, propping the oven door open a couple of inches with a folded-over potholder. Stretch each piece of dough lengthways a little and place on the prepared baking trays. If it hasn't, increase the speed of the mixer, and mix for an additional 2 minutes. 1 1/2 cups (177g) King Arthur Unbleached All-Purpose Flour. Just back from Sicily after sampling some delicious sandwiches using panini. Leave for 1½ to 1¾ hours at room temperature, or until at least doubled, even trebled in size (it's important the dough proves slowly, otherwise it will collapse and your loaves will be flat).