Panini Sandwich using Ciabatta Mix

Method

• Place SwissBake Ciabatta Brot Mix, refined wheat flour, water, and yeast into a mixing bowl.
• Mix using a spiral mixer at slow speed for 4 minutes, then at fast speed for 6 minutes.
• Ensure the dough temperature is between 24°C to 26°C.
• Place the dough in a well-oiled square plastic container for 30 minutes.
• Fold the dough from all four sides in the container.
• Allow the dough to ferment for another 30 minutes in the same container.
• Sprinkle flour on top of the dough and topple it onto your workbench.
• Cut the dough into 50 gm pieces and shape them.
• Proof for 30 minutes at 31°C with 75% relative humidity.
• Bake the mini ciabatta at 230°C, under a falling temperature of 200°C, for approximately 15 - 20 minutes.
• Use lots of steam during baking.
• lice each mini ciabatta horizontally.
• Layer the sandwich in the following order:
• A leaf of iceberg lettuce
• A slice of cheese
• A tomato slice
• Sliced avocado 
• Sprinkle with a pinch of salt and pepper to taste.
• Press the sandwich lightly to hold its shape. Serve immediately