Mix all Ingredients with a spiral mixer for 2 minutes slow and 7 minutes fast. We recommend using cold water to keep the dough temperature at max. 26°C.
Once all Ingredients mixed, cover the bowl and start bulk fermentation time for 5 - 10 minutes.
Scale the dough into 95 g pieces, cover the dough pieces and start the intermediate proof for 20 minutes.
Mould the dough in your preferred shape, we recommend long and oval shape, and place onto a greased baking tray.
Allow the dough to final proof for 50 - 60 minutes, we recommend covering the baking tray with a plastic or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it is ready to bake.
The oven should have a temperature of 220°C when you put the paninis in then decreasing to 210°C. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
