🅡🅔🅒🅘🅟🅔 Main Dough : 300g 00 Flour 60g Levain (or 2g Instant Yeast) 210g Water 6g Salt Pesto : 2 garlic cloves 35g Pine nuts (Toasted) 60g Fresh Basil Leaves 30g Grated Parmesan Reggiano Cheese 100g Extra Virgin Olive Oil A squirt of Lemon Juice A pinch of Salt ➡️ Mix water, salt, levain and flour together until no dry flour bits remain. Rest the dough for 30 min. ➡️ Do 2-3 sets of Coil fold, with 30 min rest in-between each set. ➡️ Divide into 4 equal portions and shape into tight balls. ➡️ Cold proof in the fridge for 12- 48 hours ➡️ Remove dough from fridge and proof until double. ➡️ Tip the dough out onto a bed of semolina flour ➡️ Flatten the dough out into a flat round disc and drizzle some olive oil Fold the dough in half ➡️ Bake in a preheated oven at 250-270C for 3-5 min. ➡️ Remove from oven and add your favourite sandwich fillings! Optional : Return the panuozzo to the oven and bake for another 2-3 min to melt the cheese! Best enjoyed when warm!
🅡🅔🅒🅘🅟🅔
Main Dough :
300g 00 Flour
60g Levain (or 2g Instant Yeast)
210g Water
6g Salt
Pesto :
2 garlic cloves
35g Pine nuts (Toasted)
60g Fresh Basil Leaves
30g Grated Parmesan Reggiano Cheese
100g Extra Virgin Olive Oil
A squirt of Lemon Juice
A pinch of Salt
➡️ Mix water, salt, levain and flour together until no dry flour bits remain.
Rest the dough for 30 min.
➡️ Do 2-3 sets of Coil fold, with 30 min rest in-between each set.
➡️ Divide into 4 equal portions and shape into tight balls.
➡️ Cold proof in the fridge for 12- 48 hours
➡️ Remove dough from fridge and proof until double.
➡️ Tip the dough out onto a bed of semolina flour
➡️ Flatten the dough out into a flat round disc and drizzle some olive oil
Fold the dough in half
➡️ Bake in a preheated oven at 250-270C for 3-5 min.
➡️ Remove from oven and add your favourite sandwich fillings!
Optional : Return the panuozzo to the oven and bake for another 2-3 min to melt the cheese!
Best enjoyed when warm!
Thanks
Fresh homemade bread, fresh homemade pesto.. The crunch!
yummy, thanks! what brand oven do you use and at what temperature?
Do yo have reservoir of olive oil. in your resort ??? 😅😅
...ma...60 gr di lievito per 300 gr di farina???...spero ci sia un errore...anche perché leggo oppure 3 gr di lievito istantaneo
That’s a sourdough starter :) OR you can also use instant yeast as started in the recipe
@@shebakesourdough perfetto grazie 😚
Have anyone else seen the prices for Pine Nuts???!!! Omg 😱 29$ I used to pay 9$!
It's essentially a sandwich
It's a magnificently, glorious culinary creation! Way more than what most of us would consider an ordinary sandwich.