PANINI BREAD
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Bread & Rolls - Specialty - Flat breads & Pizza bases |
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| Recipe No: R120o | ||||||||||||||||||||||||||||||||
| USING FINO BREAD AND ROLL CONCENTRATE | ||||||||||||||||||||||||||||||||
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| Method: | 1. No time dough. 2. Place all ingredients in machine bowl and develop thoroughly. 3. Dough temperature 30-31°C. 4. Allow dough to recover for 5 minutes. 5. Scale into 100g units, mould up and rest dough units for a further 10 minutes. 6. Pin dough out to desired thickness. 7. Alternatively, roll out full dough into a sheet of desired thickness and use oval shape cutter to cut out the Panani dough pieces. 8. Prove, then lightly bake at 180°C. |
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| Notes: | If using Compressed Yeast, use 175g in above recipe. | |||||||||||||||||||||||||||||||
| For variety, add desired level of garlic, olives, herbs or parmesan cheese. | ||||||||||||||||||||||||||||||||
| Using bakers percentages - Percentages on white flour weight | ||||||||||||||||||||||||||||||||
| Yield: | 87 units scaled at 100 g | |||||||||||||||||||||||||||||||