Homemade Panini Infarinati

We love the smell of these rolls when they're fresh out from the oven. Light and airy inside with a super soft crumb and a thin crust, with the flavour of the baked flour. It is usually served with olive oil and balsamic at the very start of the meal but also perfect for a quick lunch, served with different types of cured meat, cheese, roasted vegetables, some greens and olive oil.

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​Makes 6 Panini 

​Ingredients

• 600g strong white flour,  plus extra for dusting
• 200g sourdough starter or 6 g dry yeast 
• 420g water 
• 13g salt 
• Olive oil

Method

1. In a large bowl mix sourdough and water together. If using dry yeast use lukewarm water and use an extra 70 ml of water. 
2. Add the flour to the bowl and mix until there isn't more liquid. 
3. Add the salt now and mix well. Bring the dough to table and knead for 7-8 minutes until the dough is nice and elastic. Then transfer the dough back to the bowl. Cover well and rest at room temperature for 45 minutes.  
4. After 45 minutes do the first "stretch and fold".  To stretch and fold the dough, wet your hand with a little bit of water and grab the dough at one side, lift it up, and fold it over on top of itself. Fold the dough four/five times, moving clockwise from the top of the bowl. 
5. Now cover the bowl and let the dough rest for another 45 minutes always at room temperature.  After the dough been rest give the dough few folds again as you did before. Cover it and let it rest for again 45 minutes. 
6. After the last 45 minutes of the dough been rest give the dough the last fold and transfer it into a rectangular shape container with some olive oil all around so the dough does't stick. Cover well and prove the dough at room temperature until double in size or slowly prove it in the fridge for about 10 hours.
7. Once the dough has prove, heavily flour the table and gently transfer the dough on it, turn the container upside down and let the dough come out by itself on the floured surface. Do not worry about the shape, try not to handle the dough too much as you want to keep as much air in as possible for a perfect light texture.  
8. Now flour again the top of the dough and with the help of a scraper divide it into 6 or more equal squares.  
9. Now place all the little doughs on a tray keeping 2 3 cm space between each other. Rest for 30 minutes at room temperature. 
10. Turn the oven on to 190°C (fan) and place a small baking pan or a deep tray at the bottom of the oven, you will use this to produce steam in the oven.
11. Once the oven reach the temperature put your bread in the middle of  the oven and straight after add half glass of cold water into the small baking pan at the bottom and quickly close the oven. This will produce steam which helps the bread to rise and create a better crust.
12. Bake the breads  for 20 min or more. Do not be afraid of the colour when baking bread, make sure you get a nice and golden crust. Bake it for longer if needed. 
13. Once beautifully baked let your bread cool down on a cooling rack for at least 2 hours or even better overnight. 
14. Make a sandwich or simply drizzle some good extra virgin olive oil on top and enjoy. 

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