Panini

Ingredienti

• 500 g strong white bread flour
• 1 1/2 tsp sea salt
• 1/2 tsp sugar
• 7 g instant yeast
• 2 tbsp rapeseed oil
• 300 ml lukewarm water
• Spray oil

Preparazione

1. 1

   Attach the dough hook to your mixer. Add 500g strong white bread flour, 1½ tsp sea salt, ½ tsp sugar and 7g instant yeast to the bowl making a well in the middle. Add 2 tbsp oil and 150ml lukewarm water into the well

2. 2

   Mix on the lowest speed for a couple of minutes

3. 3

   Add another 150ml water and mix on the second speed for 10 minutes

4. 4

   Tip the dough onto a lightly floured surface and knead a couple of times until you get a smooth ball

5. 5

   Put the dough in a greased bowl and cover with a tea towel. Leave somewhere warm to prove for an hour and a half or until the dough has doubled in size

6. 6

   After the dough has doubled in size, lightly flour your work surface. Punch the air out of the dough and then turn the dough out onto the surface

7. 7

   Divide the dough into 90g portions which will be approximately 9 balls

8. 8

   Shape each portion into balls and then place them on a greased baking tray. Make sure they are no more than 2cm apart from each other

9. 9

   Cover the rolls with the tea towel again and leave to prove in a warm place for 30 - 45 minutes. When the rolls are proving, preheat the oven to 190ºC (fan assisted, 210ºC non fan)

10. 10

    Bake the rolls in the oven for 25 minutes - check half way through to see if the tray needs turning if one side is browning quicker than the other

11. 11

    To test the rolls are ready, tap the underneath and if its hollow they're ready. Allow to cool for a couple of minutes on the tray before transferring to a wire rack to cool completely