600g flour Salt 6 CS olive oil 35 cl water 1/2 CS dry yeast mix the flour and salt in the bowl of your robot. Then add yeast, olive oil and half of the water and start kneading. Add the rest of the water as you ...

Bread panini or kebab

600g flour

Salt

6 CS of olive oil

35 cl of water

1/2 CS of dry yeast

mix the flour and the salt in the bowl of your robot. Then add the yeast, olive oil and half of the water and start kneading.



Add the rest of the water as you go, the dough must be flexible but not sticky, adjust if necessary.

Knead a few minutes and place the dough in the n warm place so that it doubles in volume, degas it.
Train 4 or 5 dough everything depends on the size you want to give them. Flatten each dough on a floured plan and give them the desired shape. Do not make them too thick because there will be too much crumb, a few millimeters are enough.
Let rise about 1 hour. Even if they do not inflate too much, it does not matter what you need, brush them with water and cook them at 180 ° for about 15 minutes. The breads must remain white, garnish with them, or pass them to the Panini once garnished.

You can flavor your panons with provincial herbs or curry etc. ....

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Just some photos of the dessert prepared for the baptism of Mathis and 30 years of Amandine. A raspberry on a sponge cake with raspberry jam, vanilla muslin cream, raspberry cream mousseline. Accompanied by a chocolate crunch .......