Tricolore Panini Recipe
Category: Yeast Breads
Serves/Pieces: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Manitoba Flour | 200g |
| Water | 200g |
| Fresh Yeast | 3g |
| 00 Flour | 800g |
| Water | 360g |
| Malt | 8g |
| Fresh Yeast | 10g |
| Extra Virgin Olive Oil | 30g |
| Fine Salt | 30g |
| Fresh Basil | 42g |
| Extra Virgin Olive Oil | 40g |
| 00 Flour | 35g |
| Paprika | 10g |
| Water | 20g |
| 00 Flour | 15g |
Instructions
-
Prepare the Poolish:
Begin by making the poolish, a starter mixture. Dissolve 3 grams of fresh yeast into 200g of room temperature water. Once the yeast has dissolved, add 200g of Manitoba flour to the mixture. Stir gently, cover, and let it rest for about 23 hours at room temperature. -
Basil Infusion:
After 23 hours, prepare the basil infusion. Clean 42g of fresh basil leaves thoroughly. In a mixer, combine the basil leaves with 40g of extra virgin olive oil, blending until smooth. Set aside for later use. -
Make the Dough:
In the bowl of a stand mixer, combine 800g of 00 flour with the 10g of fresh yeast (crumbled) and 8g of malt. Add the 360g of water and start mixing at a moderate speed. Gradually add 30g of fine salt, and continue kneading until the dough is well-formed and smooth, ensuring it is fully developed. -
Divide and Color the Dough:
Transfer the dough to a flat surface and divide it into three equal parts, each weighing approximately 540g. Take one part of the dough and shape it into a ball. Place it in a bowl and knead in 35g of 00 flour by hand. Repeat this process for the other two portions of dough, mixing the other colors as follows:- For the white portion, incorporate 15g of 00 flour into the dough.
- For the red portion, add paprika to the dough by mixing 10g of paprika and 20g of water together and working it into the dough.
-
Let the Dough Rise:
After you have added the colors to each dough portion, place each one in a separate bowl and cover them with plastic wrap. Allow the dough to rise for at least 1 hour, or until it has doubled in size. -
Form the Panini:
Once the dough has risen, divide each color portion into 6 pieces, each weighing about 90g. Shape each piece into a ball. If the green dough (basil-infused) is too sticky, you can sprinkle a little extra flour, but do so sparingly to avoid altering the texture. -
Shape the Tricolore Panini:
Take one ball from each colored dough (red, white, and green) and form them into logs, starting with the red dough, followed by the white dough, and finally the green dough. Carefully place them side by side, shaping them into long, slender loaves. Arrange them on a baking tray lined with parchment paper, ensuring they are spaced evenly. Cover the loaves with a cloth and let them rise for another 30 minutes. -
Bake the Panini:
Preheat the oven to 220°C (static heat). Place the panini on the middle rack of the oven and bake for approximately
