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Chalkboard Cake

Posted by Mamalina on October 24, 2015

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Meeyauw's Recipe : Panini Bread Panini Bread We love this recipe. It yields an extremely light, air pocket-riddled loaf, wonderful for splitting lengthwise, to make a panini sandwich. Note that the dough is extremely slack (wet) and sticky; this consistency is what gives the bread its lovely, "holey" texture. For easiest handling, keep your hands well oiled as you work with the dough. Biga (starter) 1 1/2 cups King Arthur Unbleached All-Purpose Flour 1 cup water 1/8 teaspoon instant yeast Dough biga (from above) 1 teaspoon instant yeast 1/2 cup King Arthur Unbleached All-Purpose Flour 1 cup King Arthur 100% Organic White whole Wheat Flour 1 1/4 teaspoons salt 1 teaspoon sugar 1 tablespoon Baker’s Special Dry Milk or nonfat dry milk 2 tablespoons olive oil 1/4 cup to 1/2 cup water* *Use the greater amount in winter, or if you’re in a dry climate; the lesser amount in summer, or in humid weather. The goal is a very sticky dough, too sticky to knead by hand, but not so slack...

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Chalkboard Cake

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