Panini integrali con lievito di birra

Ingredienti: (per circa 7 panini da 100-120 g oppure 16 panini di circa 50 g):
650 g farina integrale
400 g acqua a temperatura ambiente
35 g olio extravergine d’oliva (5,8% sulla farina )
8 g sale
12-15 g lievito di birra fresco (per lievitazione in 2-3 ore a T° ambiente)
Cottura
In forno statico a 230°, per i primi 15 minuti con pentolino di acqua che dovete inserire già mentre riscaldate il forno) + 10 minuti senza acqua.
Monitorate la cottura e la temperatura in base al vostro forno.

Se ti piace il fatto in casa, dolci e lievitati sei nel posto giusto!

Soft Whole Wheat Rolls
Ingredients (for about 10 rolls):
22.9 oz whole wheat flour
14.1 oz water, room temperature
1.2 oz extra-virgin olive oil
0.28 oz salt
0.42–0.53 oz fresh yeast
(or about 0.17 oz active dry yeast — 1½ tsp)

Directions:
Dissolve the fresh yeast in 1.4 oz of water. Add it to the flou and start kneading. Gradually pour in the olive oil, then add the salt. Knead until the dough is smooth and elastic.
First rise:
Cover the bowl and let the dough rise at room temperature (75–78 °F / 24–26 °C) until doubled in volume — about 1.5-2 hours.
Shaping:
Turn the dough onto a lightly floured surface, divide into 7 pieces (about 4.5 oz / 5 0z each), and shape into rolls (round or slightly oval).
Second rise:
Place the rolls on a baking sheet lined with parchment paper, cover, and let rise until doubled again — about 40-45 minutes.
Baking:
Bake in a preheated static oven at 446 °F (230 °C) for 25 minutes, until golden brown.
For a softer crust, place a small bowl of water in the oven during the first 10 minutes of baking.
Se ti piace il fatto in casa, dolci e lievitati sei nel posto giusto!