Panini Sandwich using Ciabatta Mix

Posted Date : 15 Jan 2025

Make the perfect Italian panini sandwich with ciabatta bread using this recipe. A great addition to any meal!

BAKE TEMP : 240°C - 210°C

MIXING TIME : 10-12 MINS

BAKE TIME : 15-20 MINS

PREP TIME : 2 HR 30 MIN

REFINED WHEAT FLOUR - 750 GM

WATER - 720-750 GM

FRESH YEAST / DRY YEAST - 30 GM / 12 GM

SANDWICH FILLING :

ICE BURG LETTUCE - 1 NO

TOMATO (SLICED) - 3 NOS

CHEESE SLICE - 8-10 NOS

AVACADO - 2 PCS

SALT & PEPPER TO TASTE

Place SwissBake Ciabatta Brot Mix, refined wheat flour, water, and yeast into a mixing bowl.
Mix using a spiral mixer at slow speed for 4 minutes, then at fast speed for 6 minutes.
Ensure the dough temperature is between 24°C to 26°C.
Place the dough in a well-oiled square plastic container for 30 minutes.
Fold the dough from all four sides in the container.
Allow the dough to ferment for another 30 minutes in the same container.
Sprinkle flour on top of the dough and topple it onto your workbench.
Cut the dough into 50 gm pieces and shape them.
Proof for 30 minutes at 31°C with 75% relative humidity.
Bake the mini ciabatta at 230°C, under a falling temperature of 200°C, for approximately 15 - 20 minutes.
Use lots of steam during baking.
lice each mini ciabatta horizontally.
Layer the sandwich in the following order:
A leaf of iceberg lettuce
A slice of cheese
A tomato slice
Sliced avocado
Sprinkle with a pinch of salt and pepper to taste.
Press the sandwich lightly to hold its shape. Serve immediately