Tuesday was the panini hand, today are the panini fingers. You know, this bread is pretty tough and chewy. KP recommends that something should be wrapped up and baked into this bread to make it a little more exciting, like cheese or prosciutto and I agree. But they were certainly easier to fold than the hand. Instead of a double scroll and the twist, just stop at one scroll.
Pane All’Olio Croissant
Olive Oil Bread
Adapted from The Village Baker
1 cup sourdough starter or 1 package dry yeast
½ cup warm water
½ cup hot water
½ tsp honey
1 tbsp olive oil
1 ½ tsp salt
3 cups all-purpose flour
Glaze: 1 egg white whisked into ¼ cup cold water or 1/3 cup olive oil
In ½ cup of hot water dissolve the honey, oil, and salt. When this mixture has cooled, combine with the yeast and add 2 cups of flour, mixing vigorously with a wooden spoon. Empty dough onto a worktable and add the remaining cup of flour, and knead for five minutes.
Let the dough rise for 1 hour, covered and in a warm spot.
Divide the dough into four pieces. One was shaped into a mano now to shape the other three pieces into panini croissants. Divide each of the three pieces so that there are six. Roll flat, and roll up the dough tightly lengthwise and at a slight angle so it overlaps itself. The result will look like little narwhal horns.
Place the Panini croissants on a piece of lined parchment paper, and let rise for 50 minutes. The lines should still be visible. Glaze and bake at 400 degrees for 15 minutes.