I’m still trying new combinations of ingredients and proofing, shaping and baking methods for my beloved Betty, in my quest for the perfect sandwich vehicle. It’s gettin’ there!
This recipe was adapted from mammapapera – I changed the ingredients a little and the directions a lot.
300ml tepid water
150g mature 100% hydration starter, room temperature
1 tbsp honey
1 tbsp olive oil
1 tsp salt
500g Type 0 (or bread) flour, plus extra for dusting as needed
Mix all the wet ingredients together well in a large bowl (or in the bowl of a stand mixer) until combined.
Add the salt then add the flour and mix until the dough comes together. Knead until the dough is smooth and elastic, about 5 minutes in a stand mixer or 8 minutes by hand.
Place dough in a lightly oiled bowl, cover and let rest for 2 hours, stretching and folding every 30 minutes.
Turn dough out onto a lightly floured surface and stretch out into a rectangle about 40 x 24cm. Cut the dough into 8 pieces and place on a parchment-lined baking sheet. Let rest for 2 hours, covered with a dry cloth.
Preheat oven to 210°C.
Bake panini for 25 minutes, until the tops are golden and they sound hollow when tapped on the bottom.
Cool completely on a wire rack before cutting.
Submitted to YeastSpotting.