EL Iberico

Kuala Lumpur

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03-271-37199 |  request@eliberico-kl.com

  • Oxana Zhiber

Panini bread

Updated: Jun 20

Sponge preparation:

  • 2 g Yeast

  • 250 g Flour

  • 140 ml Water

  1. Start by making a sponge. Mix everything mentioned under the “Sponge preparation” and mix with the fork. (No need to knead the dough here). Cling wrap and let it ferment overnight or a minimum of 8 hours.

Dough mixing:

  • 500 g Flour

  • 10 g Salt

  • 25 g Olive Oil

  • 10 g Honey

  • 12 g Yeast

  • 300 ml Water

  1. Next day or after 8 hours: mix the flour, salt, olive oil, honey and Sponge in the stand mixer. Dissolve the yeast in the water and add to the mixture. Knead the dough for 8 mins. Grease the bowl and transfer the dough into it, let it proof for 40 mins.

  2. Form an oval shape flatbread (100 g each) and let it proof for another 10 mins. Then place them on a baking tray with parchment paper. Bake in a preheated oven for 14-18 min. at 160°C.

  3. Let it cool completely before slicing, filling and grilling your favourite sandwich.


Panini bread

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