Deep Baking Lab – Panini Bread

Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Advanced.

Detailed Cooking Steps for Deep Baking Lab – Panini Bread

Dissolve the yeast from the pre-ferment ingredients in water first;

2. Mix the dissolved yeast with water with the high gluten flour and salt from the pre-ferment ingredients, knead by hand into a smooth dough;

3. Cover with plastic wrap and refrigerate for at least 17 hours.

4. Make the dough, take out the pre-fermented dough from the refrigerator, tear it into small pieces by hand, mix with all ingredients in the main dough except unsalted butter, and stir;

5. Stir until smooth, add diced unsalted butter and continue stirring until the dough reaches the expansion stage;

6. Round the dough and let it rest for 25 minutes.

After resting, divide the dough into suitable sizes, roll each piece into a ball, and let it rest for 10 minutes (about 130g each, divided into four portions);

Take one piece of dough, gently roll it into a flat round shape, then coat the surface with sprouted grains;

Place in a square mold, let it ferment for the final time in a warm, humid place;

After the second fermentation is complete, lightly spray the surface with water;

Bake in a preheated oven for about 15 minutes;

Let cool, then slice horizontally and fill with desired ingredients;

Delicious Panini Bread is ready!