PANINI BREAD
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Bread and Yeast Compounds - Bread Premixes and Concentrates |
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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 (86-88°F). 4. Allow dough to recover for 5 minutes. 5. Scale into 100g (4oz) units, mould up and rest dough units for a further 10 minutes. 6. Pin dough out to desired thickness. 7. Prove, then lightly bake at 180°C (356°F). |
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| Notes: | The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion. | ||||||||||||||||||||||||||
| Steam during baking for 1 minute. | |||||||||||||||||||||||||||
| Yield: | 87 units scaled at 100g (4oz). | ||||||||||||||||||||||||||