Time to make a stack of panini ready for the freezer and ready for all those lunchtimes opportunities.
This is a recipe for 12 panini which you bake very lightly, so making them absolutely perfect for a second grilling when ready and for those tell-tale scorch marks that makes an authentic panini. Of course, if you don't have a panini maker, they work just as well under the grill or on a griddle.
I tend to use our 'George Formby' electric griddle....where everything seems to 'turn out nice again'!
This is a four-stage process.
You need to make a Biga, or a starter'.
In a small bowl, mix together:
2 gms of yeast
250 gms of flour
140 mls of water.
Wrap the bowl in cling film and let it ferment over night or for at least 8 hours.
In a large bowl, mix the wet ingredients into the dry and then add the biga:
500 gms of flour
10 gms salt
25 gms olive oil
10 gms honey
12 gms instant yeast
300 mls water
If you're using a machine - choose a basic dough setting (2 hrs 20 mins).
If hand-mixing, prepare as usual adding the wet ingredients to the dry and adding the salt first and the yeast and biga last. Once mixed and kneaded, leave it in an oiled bowl in a warm place for about an hour, or until it's doubled in size.
Weigh the dough and place it on a floured board. Divide it up into 12 equal portions.
For this bake, my dough weighed 1243 gm, so I divided it into 12 x 103 gms portions.
Taking each piece I flattened it out in to a rectangle approxinately 15 cms long. Then I turned the long side nearest to me into the middle and then brought the far side over to make a torpedo-shaped piece of dough.
Then turn the dough over and flatten it out using either your hand or a rolling pin.
Place on a baking sheet. (I managed to place 6 on each of two sheets)
Put somewhere warm for 15 minutes.
Meanwhile, pre-heat the oven to 160 degrees C.
Bake for 14 - 18 minutes. This is a pale bread, as it's supposed to be. That way, it'll develop the proper panini look once it's filled and grilled.