Panini

I made some panini for my bambini. I've always wanted to say that.

Panini

slightly adapted from Paul Allam and David McGuinness's Bourke Street Bakery

Makes about 20

600g bread flour

7g dried yeast (1 shachet)

400ml warm water (40 - 43 degrees C)

20ml extra virgin olive oil

20ml milk

1 scant tablespoon fine salt (I use Pink Himalaya)

Polenta (corn meal) for dusting the tray

Dust a large baking tray with polenta (corn meal) and set aside.

Put the flour, yeast, water, oil and milk into the bowl of an electric mixer fitted with a dough hook. Mix on low. Add the salt. Keep mixing on low for 10 minutes. You should have a smooth elastic dough.

Turn the dough out onto a work surface, knead briefly and form into a ball. Put the dough into a lightly greased bowl and cover with cling film. Leave to rest in a warm place for 30 minutes, turn the dough out onto a work surface, knead briefly, form it back into a ball and put it back into the bowl. Leave to rest for another 30 minutes, knead it briefly again and return it to the bowl for a final 30 minutes of resting.

Roll the dough out to about a 2cm thickness rectangle on a floured work surface. Make sure the surface is nice and smooth with no puckers, creases or dimples. Using a sharp knife, cut 20 small rectangles and place them on the prepared tray. Set aside in a warm place for 30 minutes to prove. They should be risen and puffy.

Preheat the oven to 250 C.

Bake for about 15 - 20 minutes, or until golden and risen.