Panini del Fornaio. Square bread "From the baker"

Category: Yeast bread
Kitchen: italian
Panini del Fornaio. Baker's Square Cakes

Ingredients

Biga
wheat flour 420 g
active dry yeast (I have Saf-Moment) 3 g
water 420 g
Dough
wheat flour 880 g
ripe biga 120 g
active dry yeast (I have Saf-Moment) 6 g (4 g)
water 685 g
olive oil (vegetable) for lubrication and kneading
salt 18 g

Cooking method

  • Classic buns with a crispy crust. They are baked according to the classic recipe of Italian dough, which is used by Italians as bread, ciabatta, simple panini buns, etc.
  • Biga - cold Italian dough. Prepared in advance, but not less than a day in advance.
  • Dilute yeast in 100g (out of 420g) warm water 40 * C with a pinch of sugar. Leave for 10-15 minutes until frothy. Mix the flour with the remaining cold water, pour in the yeast, stir until smooth with a whisk, mixer, combine. The dough should be soft and liquid. Put in the refrigerator. Everything, biga is ready. In the cold, it will ferment and increase in volume. As soon as it starts to fall, be sure to knead. After a day, you can start baking.
  • Panini del Fornaio. Baker's Square Cakes
  • Dough
  • Dissolve yeast in 50g (out of 685g) warm water 40 * C with a pinch of sugar. Keep warm for 10-15 minutes until foamy. Next, knead a soft dough from all the ingredients.
  • Panini del Fornaio. Baker's Square Cakes
  • Place the dough on a richly greased table and fold over several times.
  • Panini del Fornaio. Baker's Square Cakes
  • Next, put the dough in a greased container with a lid for fermentation for 2 hours (I have 1.5 hours at t above 20 * C) at room temperature.
  • Panini del Fornaio. Baker's Square Cakes
  • The rise of the dough could not be photographed due to its complete escape. It was not up to that.
  • Then the second kneading and placing the dough in a greased rectangular shape. Spread the dough well over the shape and mash with your fingers.
  • Panini del Fornaio. Baker's Square CakesPanini del Fornaio. Baker's Square Cakes
  • Dough fermentation for 1.5 hours (I was already trying to escape by an hour))
  • Pour the dough onto a well-dusted table with flour. Divide into 4 parts and roll each into a roll. Proofing 45 min. seam down.
  • Panini del Fornaio. Baker's Square CakesPanini del Fornaio. Baker's Square Cakes
  • Divide the dough into portions of the desired size. Additional proofing 10 min.
  • Panini del Fornaio. Baker's Square Cakes
  • Baking with steam on a hot hearth for 30-35 minutes at 210 * C.
  • Panini del Fornaio. Baker's Square Cakes
  • Panini del Fornaio. Baker's Square Cakes
  • Recipe source 🔗./ with words of great gratitude for the work.
  • Helpful information.
  • Biga is a cold Italian dough of 100% moisture. This is an ingenious recipe from baker Franco Galli from Carpenedolo in northern Italy. In the finished form, the dough is a pleasantly smelling, bubbly liquid dough that is suitable for any baking, adding it to the main dough.
  • Bigi's advantages are that:
  • 1. Anyone can cook it at home and store it in the refrigerator.
  • 2. It can be stored in the refrigerator for up to 2 weeks. It is enough to knead the required amount of dough and select a piece for baking. The amount of added bigi is 10% of the flour in the recipe. If the biga is completely fresh (1-2 days), you can take even more.
  • 3. Since in the big bag the same amount of flour and water is very convenient to add to the main dough. You don't have to calculate anything.
  • 4. It improves any dough. Bread, pizza, rolls, etc. turn out to be fragrant and very tasty.
  • About the benefits.
  • There are no special useful additives in this bread, everything is simple: flour, water, yeast, salt, vegetable oil. But like any homemade bread, in which there are no improvers, enhancers, etc., this is a definite plus for the body. But what is also very important, working with such a test and the final result have a beneficial effect on the emotional state, thereby improving the general condition of the body. It's so cool! So exciting! So positive! Bake to your health!

The dish is designed for

12

Cooking program:

oven

Albina
I am the first on such beautiful bread
Tata
Albina, I'm glad. Thank you !
Tumanchik
What beautiful! And my favorite structure! But it doesn't work for me! Why is it always fine porosity
Tata
Quote: tumanofaaaa
Why is it always fine porosity
Ira, too, is not quite what I need. The holes should be larger. It all depends on the moisture content of the flour and how much water it takes. This is by trial only. The dough should not be completely liquid for the development of gluten. In my case, it would be necessary a little bit more abruptly. It's my opinion. The moment of folding is also important. Only in butter, when it gets into the dough, it gives porosity, and flour gives a denser crumb. All these nuances come with experience. These are my first paninis. Of course I will try again and try to take everything into account. But the taste is still incomparable!
Tumanchik
Tata, but you can try to bake such bread with sourdough?
Tata
Quote: tumanofaaaa
Tata, can you try to bake this sourdough bread?
Why not. Here I have a very strong leaven from the previous rye bread. She even crawls from under the lid in the refrigerator. The dough rises two times. Knead the dough on it and keep it warm overnight. ... You can add a little yeast. I used this principle to bake simple bread rolls. Only the truth is finely porous. But very tasty. Maybe if the dough is thinner, then the pores will be bigger.
Scarecrow
tumanofaaaa,

Ira, large holes are characteristic of cold and long doughs (yeast is already well boiled). The main thing is not to rush and do not crush much during work. Let the dough from the refrigerator warm up well at room temperature for several hours. And with the dough more coastal when molding.
Tumanchik
Quote: Scarecrow
And with the dough more coastal when molding.
Oh Nat I'm going to your topic! you reminded of yourself!
maybe there is a recipe so proven? I found handicraft on sourdough.
Quote: Tata
Knead the dough on it and keep it warm overnight. ... You can add a little yeast.
and the proportions for the dough?
Tata
Quote: tumanofaaaa
and the proportions for the dough?
Ira, I'm not a specialist in doughs at all, I mostly bake in a safe way. When I baked simple wheat rolls with sourdough, I did it almost by eye. took 50 g of sourdough and flour and water so that the dough turned out to be 150% moisture to a consistency like a pancake. Everything worked out well. In general, when it is better to bake with sourdough according to the recipe.
Tumanchik
Quote: Tata
In general, when it is better to bake with sourdough according to the recipe.
thanks - I will consider! I'll try to search!
MariS
What beautiful, airy buns turned out,Tata... Main photo very, very !!!

Quote: Scarecrow
The main thing is not to rush and do not crush much during work. And with the dough more coastal when molding.

Here I am always in a hurry ... It is necessary to write this text in red in the form of a poster!
Tumanchik
Quote: MariS
It is necessary to write out this text in red font in the form of a poster!
exactly marin
and most importantly, hang it in front of your nose, but so that throughout the kitchen you follow me
Rada-dms
tumanofaaaa, Ira, big holes, as the pros write, are still obtained from warm proofing. Maximum activation - in a moderate amount of time, strong gas yeast will be obtained at a dough temperature during proving of 33-38C.
Tumanchik
Quote: Rada-dms
as the pros say
in in, the key word. oh sho that's scary to me)))))
MariS
Quote: tumanofaaaa
and most importantly, hang it in front of your nose, but so that throughout the kitchen you follow me

And even better is a light board and so that it lights up itself as soon as the dough is taken out ...
Tumanchik
Quote: MariS
as soon as the dough was taken out ...
but it would not hurt me all the time
Tata
Marina, Thank you! I tried, although the camera is the most common. But the main thing is not to convey taste and aroma. All evening she ate only them, with butter and tea. I couldn't tear myself away
Tata
And when cut along, the holes will be more beautiful
Panini del Fornaio. Baker's Square Cakes
And with homemade cheese and coffee, there are no words at all
Panini del Fornaio. Baker's Square Cakes
Tumanchik
Quote: Tata
And when cut along, the holes will be more beautiful
all, kneaded handicraft on sourdough! WANTUUUUUUUUUU
need to practice, and then repeat yours. otherwise I'm afraid ...
SvetaI
Tatochka, and salt?
Tumanchik
Quote: SvetaI

Tatochka, and salt?
maybe you don't need it at all? or is it necessary? after the last jokes with two tablespoons of salt equal to 30g, then 20g, I'm already starting to ask again!
SvetaI
I ate their signature salt-free bread in Florence.They were always competing with Venice there, and at some point the Venetians cut off the supply of salt to Florence. And the Florentines decided that this would be their thing.
In general, bread is not for everybody, for me it is so creepy disgusting (but I love salty).
In general, as far as I understand, you still need to be able to bake yeast bread without salt.
Here the Admin has written about it great Salt in bread dough - its meaning and influence
Scarecrow
tumanofaaaa,

I have several Reinhart breads laid out on all of its cold basic sourdoughs: biga, pulisch, pate fermenti. Drive in the search for "baguette on pulish" or Reinhart baguette - you will see. I have them very popular and worked out (especially chabatta and baguettes, my husband loves).
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=288540.0
Tumanchik
Quote: Scarecrow
I have them very running and worked out
Thank you so much. I study!
Tata
Quote: SvetaI
Sharp, and salt?
Sorry Already added
NataliARH
Tatahow beautiful everything is! and photos and bread: girl_love: thanks for the recipe!
Rottis
Tata, I'm with a report
baked bread for the first time in a big, do not judge strictly
Panini del Fornaio. Baker's Square Cakes

Panini del Fornaio. Baker's Square Cakes

Everyone who tried it - appreciated) Thanks for the recipe
Tata
Elena, all just great
Tumanchik
Baked yesterday. Great paninis turned out. Delicious! Thank you.
Kara
Tata, got around to your loaves. I reread the recipe twice and we only take 120 g from the biga? And why then knead it for more than 800? Or is it "for later"? People have already baked, and everything worked out for them. I am such a tundra
Tumanchik
Quote: Kara

Tata, got around to your loaves. I reread the recipe twice and we only take 120 g from the biga? And why then knead it for more than 800? Or is it "for later"? People have already baked, and everything worked out for them. I am such a tundra
I did half of the norm and sent the rest to pancakes. but you can store
Kara
Well, that is, the recipe is correct? We put only 120 g of the total mass of bigi in the dough?
Tumanchik
Quote: Kara

Well, that is, the recipe is correct? We put only 120 g of the total mass of bigi in the dough?
Well, I did it according to the recipe. biga + yeast. everything worked
Yunna
Interestingly, I will try.
iren-star
Thanks to the author !!! I don't know how much Italian came out to me, but I tried
Panini del Fornaio. Baker's Square Cakes




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Panini del Fornaio. Baker's Square Cakes

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