Olive dough panini with cold dough

Category: Yeast bread
Olive dough panini with cold dough

Ingredients

For dough:
flour 100 g
water 70 ml
fresh yeast 2 g
extra virgin olive oil 3/4 h l
milk 0.5 h l
sea ​​salt 1 tsp
For the test:
flour 600 g
water 400 ml
fresh yeast 13 g
extra virgin olive oil 20 ml
milk 20 ml
sea ​​salt 1.5 h l
all dough

Cooking method

  • 1. For dough, dissolve the yeast in warm water. Add milk to them. Mix flour with salt, pour in the yeast mixture and olive oil. Knead the dough for 2-3 minutes and refrigerate overnight.
  • 2. For the dough, mix milk and water, dissolve the yeast. Mix the flour with salt, pour in the yeast mixture and knead the dough for 2 minutes at medium speed. Add all the dough, mix until smooth, pour in the olive oil and knead for another 5-7 minutes at maximum speed and 2-3 minutes at low speed. Transfer the dough to a container sprinkled with olive oil and leave to ferment for 1.5 hours. During fermentation, make 2 kneading (put the dough on a cutting mat and fold in an envelope): after 30 minutes and after 60 minutes.
  • 3. Put the dough on a flour-dusted cutting mat and gently stretch it with your hands into a rectangle about 5 cm thick. Then gently roll it out to a thickness of 2 cm. Then divide the resulting layer of dough into pieces of about 4x4 or 4x6 cm and place on a baking sheet covered with baking paper and well dusted with flour. Leave for proofing for 20-30 minutes.
  • 4. Bake in an oven preheated to 220 degrees for 10-15 minutes. Before baking, thoroughly sprinkle the oven with water from a spray bottle, and dust the spaced blanks with flour on top.
  • Olive dough panini with cold dough

The dish is designed for

10-12 pcs

Cooking program:

oven

Note

Cook with love and bon appetit!

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Admin

Marina, it was just in time for the distribution

BRAVO! The bread is super!
julifera
Marinochka - panini lovely
MariS
I'm delighted too, Marishka! I love this - take it to your bookmarks, thanks.
Gasha
How beautiful, Marisha! They glow!
Twist
Tanyusha, Julia, Marisha, Gashenka! Girls, relatives, THANK YOU VERY MUCH for such kind words and attention!
I am very pleased that you liked these "pads". I can't say that the dough is easy to work with (it is difficult to knead and get quite sticky), but the result is worth it.
This is the second recipe from the book "Street of Fresh Bread", which I tried and did not regret a minute.
Omela
Marish, what cute pads !!!
Twist
Ksyusha, thank you very much!!!
St_Lana
Marina, made a dough, it turned out to be not liquid. Is it necessary or was I wrong?
Twist
St_Lana, the dough turns out to be thick and viscous.
St_Lana
Thank you)
fomca
Yeah ..... a bit sticky it was ..... But the result is SUPER !!!!! With okroshechka for lunch and with a shish kebab for dinner - just flew away!

Olive dough panini with cold dough

Olive dough panini with cold dough
Twist
Svetawhat handsome men! And the cut! You can see how airy!
Quote
Yeah ..... a bit sticky it was .....
This is yes. The dough is capricious and, in my opinion, the stickiest of all that I have done. But the result is really worth it.
I am very glad that your family liked it too! Eat to your health and enjoy!
fomca
Quote: Twist

The dough is capricious and, in my opinion, the stickiest of all that I have done. But the result is really worth it.

I recently suffered with sticky, cakes from Myasoedovskaya baked, I was happy with the result, so I decided not to retreat here either!
lungwort
Marina, today I got hold of a computer, and here it’s such a charm, Urgently pick up the bookmarks.
Twist

I recently suffered with sticky here, cakes from Myasoedovskaya baked
Svetik These Easter cakes are one of the favorites in our family. I agree, they are troublesome, but the result is worth it. Also baked this year.

Natasha, Thank you! I would be very glad if the recipe comes in handy!
PapAnin
During the night, with the dough, no changes happened, absolutely.
Is that how it should be?
Twist
George, the dough practically does not increase in volume overnight. It should become very stringy and sticky. And reach for your fingers or a scraper with a tape, not wanting to just part with either the bottom of the bowl or your hand.
PapAnin
Well, I thought something didn't work out ...
It's been in the refrigerator for three days. True, it has already increased by one and a half times or a little more.
Can it be used or is it better to make a new one?
Twist
George, I'm very sorry that it happened, but it's better to make the dough again. If the dough contains only water and yeast, then it is quite possible to keep it in the refrigerator for up to 48 hours. And here there is milk and vegetable oil, which could well lead to the appearance of pathogenic flora, even if the dough retained its working properties.
PapAnin
Marina, thank you very much.
So I will.
Twist
George, happy baking!
PapAnin
Well, finally, hands have reached ...
I rolled out the dough and cut it to size, approximately, as indicated in the recipe, while in terms of quantity I got 24 pieces, and not 10-12 I had to bake in two passes. It's good that it doesn't take long. It turned out very tasty, but next time I'll do it a little bigger. Usually I bake late in the evening and the question of preservation during cooling was never raised, but this time I baked yesterday, in the afternoon ... I had to guard so as not to be taken away hot. I wanted to see them more ruddy, so at the very end I turned on the convection for a couple of minutes.

Olive dough panini with cold dough

Olive dough panini with cold dough

Olive dough panini with cold dough
Twist
George So beautiful!
I thought that after misunderstandings with the dough you will not return to this recipe. And here is such a beautiful photo report!
I had to guard so as not to be taken away hot.
I'm glad that the paninis were to your taste! Eat to your health and enjoy!
PapAnin
I will definitely repeat by changing the size!
Thanks for the recipe.
Twist
And thank you for your trust! Happy and delicious baking!
Mark's mom
Twist, Marina, thanks for the recipe! very, very tasty panini turned out!
Twist
Inna, and thank you for such a flattering assessment for me! Bake and eat to your health!
kseniya D
Marina, although you have not appeared for a long time, but I want to thank you for the recipe. Great paninis turned out. Delicious-not come off.
Olive dough panini with cold dough
Loya
Hello! Here are my paninis:
Olive dough panini with cold dough
They are weird, of course. They are prepared in an interesting way: during the proofing process, the dough does not increase, but in the oven it swells with pillows. Stored well, over time they only become tastier.
Katarzyna
Twist,

Marina, wonderful bread!
As I understand it, the recipe describes how to knead the dough in the dough place.
And how can you knead this dough, for example, in a bread machine, I have a Panasonic 2501. And is it even possible to knead such a dough in it?
Or with your hands? In this case, the speed can probably be adjusted))))
Thank you!

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