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Panini Sandwich using Ciabatta Mix

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  3. Panini Sandwich using Ciabatta Mix
Posted Date : 16 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

Ingredients

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

Method

  • 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