PANERA TURKEY ARTICHOKE PANINI RECIPES

Steps:

• Combine the preferment ingtredients in a small bowl and stir/knead, until combined. Cover with plastic wrap and let sit for 12 ro 24 hours. The mixture should double or triple in size.
• Heat a small saucepan over medium heat. Add 1 tablespoon of the olive oil and heat the oil. Add the onion and stir and cover the pan with the lid. Lower the heat to low and cook the onion for 8 to 10 minutes, until softened, but not browned.
• Turn off the heat and add the tomato paste. Stir. Set aside to cool.
• Add the water to the preferment and mix with your hads or a dough whisk until the mixture is combined.
• Add the flour to the bowl of a stand mixer and make a well in the middle. Pour the biga and water mixture into the well. Sprinkle with the yeast. Cover the bowl and let stand for 1 hour.
• Add the salt and the remaining olive oil and knead with the dough hook for about 10 minutes. If the mixture is too dry, add some water, but not too much. The dough should be smooth but not tacky.
• Let the dough rest, covered, for 20 minutes. Knead in the onion and tomato paste mixture, and place the dough into an oiled bowl or dough rising bucket, cover, and let rise until doubled, 1 to 2 hours.
• Divide the dough into 12 pieces and let rest under oiled plastic wrap or a tea towel for 15 minutes.
• Shape the dough pieces into rolls and place them onto two parchment lined baking sheets and let rest, covered, for 45 minutes. Meanwhile, heat your oven to 425 degrees F with a rack in the middle.
• Brush the rolls with olive oil, dab with a bit of tomato paste, and sprinkle the rolls with herbs. Bake the rolls, one sheet at a time, for 20 minutes. Cool on a wire rack.

Steps:

• Combine the preferment ingtredients in a small bowl and stir/knead, until combined. Cover with plastic wrap and let sit for 12 ro 24 hours. The mixture should double or triple in size.
• Heat a small saucepan over medium heat. Add 1 tablespoon of the olive oil and heat the oil. Add the onion and stir and cover the pan with the lid. Lower the heat to low and cook the onion for 8 to 10 minutes, until softened, but not browned.
• Turn off the heat and add the tomato paste. Stir. Set aside to cool.
• Add the water to the preferment and mix with your hads or a dough whisk until the mixture is combined.
• Add the flour to the bowl of a stand mixer and make a well in the middle. Pour the biga and water mixture into the well. Sprinkle with the yeast. Cover the bowl and let stand for 1 hour.
• Add the salt and the remaining olive oil and knead with the dough hook for about 10 minutes. If the mixture is too dry, add some water, but not too much. The dough should be smooth but not tacky.
• Let the dough rest, covered, for 20 minutes. Knead in the onion and tomato paste mixture, and place the dough into an oiled bowl or dough rising bucket, cover, and let rise until doubled, 1 to 2 hours.
• Divide the dough into 12 pieces and let rest under oiled plastic wrap or a tea towel for 15 minutes.
• Shape the dough pieces into rolls and place them onto two parchment lined baking sheets and let rest, covered, for 45 minutes. Meanwhile, heat your oven to 425 degrees F with a rack in the middle.
• Brush the rolls with olive oil, dab with a bit of tomato paste, and sprinkle the rolls with herbs. Bake the rolls, one sheet at a time, for 20 minutes. Cool on a wire rack.