October 5, 2012 - 11:30pm
help in identifying the bread type and a recipe for it
what got me into baking is sandwiches love and more specifically panera bread chicken frontega and the bread that you will see in the picture below. I believe it is a ciabatta. And I have been trying to make small sandwich size ciabatta like 8x5 inches but never could make it work because the bread will spring too much and rise high (like 3 inches) and I can't panani press it or get my mouth open so wide and eat it :D
Any idea how can I shape a dough and what is the weight of the dough or a recipe to get something similar to the kind and size of this bread ?
Thanks
Share
It's a panini made from focaccia.
http://www.panerabread.com/menu/cafe/panini.php?ref=/menu/cafe/sandwiches.php
There are some formula here and I found a reference to another which has a recipe for a sandwich which seems similar to the one you show.
http://www.jsonline.com/features/food/blueribbon-state-fair-recipes-lm6btq8-169360446.html
Thank. I believe the sandwich in the picture is different than panera bread focaccia sandwichs. It was lighter in texture than focaccia and lighter.
used for this sandwich at Panera is probably 3" high before being sliced, filled and put into a panini press. Mine at home, a Cuisinart, will handle it. But before there were panini presses at home, you could always grill it in a pan with a cutting board on top with a brick or #10 can on top of that. No problem with size then and it will flatten out nicely.
You can also roll put the panini dough thinner, or work it thinner with your hand to get a loaf that isn't so high. A little more water will make it spread some more too making it not spring as much. But ciabatta springing 3" is a good thing :-)
Trying to mak individual size cianatta is way more dlfficult than slicing up a loaf to sandwich size.
.... and quite a lightly baked one at that - the crust on the bread in the talalzahid's photo barely looks browned, much less panino grilled.
my glasses on, you are right. It does look like a hardly baked focaccia which makes all kinds of sense. Still, you wouldn't want to panini them either (unless they are as pale as those in the picture) and brown food tastes good. I say make ciabatta instead and panini it for a better sandwich at home :-)