The only 6 simple steps to make your own Panera Bread Style Homemade Panini Bread. This soft and chewy bread is the best bread to make panini, sandwiches; when filled with olive oil tomato mozzarella red peppers and grilled to perfection makes an ideal lunch or dinner.
Start by making the biga or starter culture. Mix everything mentioned under the Biga Ingredients and combine to form a dough. No need to knead the dough here. Just mix to form a dough. Cling wrap and let it ferment overnight or a minimum of 8 hours.
Next day to make the dough, take the flour, salt, olive oil, honey and the biga in the stand mixer. Dissolve the yeast in the water and add to the stand mixer. Knead the dough for 8 mins.
After 8 mins add the sun-dried tomato and mix for another 30 sec.
Lightly oil the bowl and transfer the dough into it and allow it to proof for 40 mins.
After 40 mins, scale and round the dough to 100 gms each and allow an intermediate proofing of 10 mins.
Then take a roundel, flatten it and give it a torpedo shape. (Refer the above paragraph for a pictorial representation or check out the video) Using a rolling pin just flatten them to give an oval shape the size of your palm.
Line it on a baking tray that has been pre-lined with parchment paper. Allow it to proof for 10 mins and then bake in a preheated oven of 160°C for 14-18 mins.
Allow it to cool completely before slicing, filling and grilling your favourite sandwich