Black Beer Panini
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 16 hrs 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough: (pre-dough)
- 160 g wheat flour, 550
- 160 g water
- 2 g yeast
For the dough: (swelling piece)
- 50 g flaxseed
- 50 g oatmeal
- 100 g water
- 20 g salt
For the dough:
- 350 g wheat flour, 550
- 300 g wheat flour, 1050
- 100 g semolina, (durum wheat semolina)
- 10 g yeast
- 240 g beer, (black beer)
- 100 g water
Print Recipe
Pin Recipe Instructions
- For the pre-dough mix the ingredients well and cover with cling film and let rise overnight (approx. 12 hours) at room temperature.
- For the source piece, roast the oat flakes and linseed in a pan without oil, place in a bowl, add salt and water and stir. Cover with cling film and leave to stand overnight.
- For the dough, knead everything well and cover and let rise for 2 hours.
- Pull the dough apart after 40 and 80 minutes and then fold it back together.
- Place the dough on the floured work surface, flatten it a little and pull it into a rectangle (dough thickness approx. 2 cm). Divide the dough into approx. 16 pieces with a dough card and place on the tray. Cover and let rise for another 1 1/2 hours.
- Preheat the oven to 220 degrees in good time, pour in the rolls well and bake for 10 minutes.
- Lower the temperature to 200 degrees and bake for another 10 minutes.
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