Couple of questions. I’ve found some recipes that seem good on Epicurious or Recipeczar, but would welcome any tried and true favorites that dopers have.
Couple of questions.
- Is ciabatta the traditional bread for paninni?
- how thick do you stretch out the ciabatta for the final rise? About 1 inch? And the final rise should be about double?
- is using regular flour ok? Should you sift regular flour? Or does bread flour or semiola flour really make a noticeable difference?
thanks in advance.
I have found bread flour [i seriously love king arthur flour] makes a difference, and they have dough additives that are worth looking into. I don’t know about the panini bit but I think so. I make it about an inch thick, and the rise is about double. I also always use coarse corn grits as a scatter on the pan to protect the bottom of the dough.
I now cheat and use my bread machine to make the dough. I roll it into a boule and coat it with olive oil and put it in a covered bowl in a warm place - then the punchdown and kneadd, then the second rise. I have heard most people dont do a 2 rise on cibatta, but I like the results.