Preparation

• Prepare the ingredients for the poolish:
  – 1 1/4 cups natural water;
  – 1 tsp dry yeast;
  – 300 g of low glycemic index mix.

  From the 1 1/4 cups of water, heat a small portion: about 1/4 cup, it should be warm, not hot.
  Pour it into a small bowl, add and dissolve the yeast.
  * from experience, I found that adding sugar is not necessary to activate it.

• POOLISH WITH BREAD MACHINE
  Insert the ingredients of the first dough – poolish in the bread container:
  – water;
  – water + dissolved yeast;
  – low glycemic index mix.
  Select the program 13 [bread with little yeast poolish method] and press the START button.
  The machine starts kneading for 8 minutes.
  With a silicone spatula, bring down the flour remaining on the edges of the container.
  After the kneading phase, press the STOP button for a few seconds and turn off the machine [OFF].

  The poolish needs to mature for 12 hours, set an alarm!

• POOLISH WITHOUT BREAD MACHINE
  If you don’t have a bread machine, you can use a stand mixer or a kneader or more simply an immersion blender.
  Knead for 8 minutes, cover and let it mature.

• After 12 hours the poolish is mature and appears doubled and full of bubbles.
  The appearance varies depending on the flour used.

  

• Prepare the ingredients for the second dough:
  – 1/4 cup natural water;
  – 7 oz type 2 wheat flour;
  – 3 1/2 oz whole wheat flour;
  – a tablespoon of turmeric;
  also:
  – 2 tsp extra virgin olive oil;
  – 1 tsp salt [adjust the amount according to your taste or dietary needs, you can also omit it];
  optional:
  – 20-30 g of mixed seeds for bread [mix for bread: flax seeds 25%, poppy seeds 25%, white sesame seeds 25%, black sesame seeds].

• SECOND DOUGH WITH BREAD MACHINE
  Select the program 18 [kneading and proofing] which includes:
  – a kneading phase lasting 27 minutes;
  – three proofing phases lasting 40 minutes each, total 2 hours;
  for a total duration of 2 hours and 27 minutes.

  Pour over the poolish:
  – the water;
  – the flours mixed together and sifted with the turmeric;
  and press the START button.

  Wait a couple of minutes for the dough to start taking shape and add:
  – the oil.

  Wait a couple of minutes for the dough to incorporate it and add:
  – the salt.

  With a silicone spatula, bring down the flour remaining on the edges of the container.

  At 4 BEEPS, add the seeds.

  During the proofing phases, do not open the lid to avoid temperature fluctuations; between phases, the machine emits a signal.

  At the end of the program, the machine emits several beeps, remove the bread container.
  The dough is elastic and smooth.

• SECOND DOUGH WITHOUT BREAD MACHINE
  If you don’t have a bread machine, you can use a stand mixer or a kneader for the kneading phase and the oven turned off or blankets for the proofing phase, extending the times until the dough doubles.

  Knead for 27 minutes, cover and let rise until doubled.

• Spread a thin and even layer of semolina on the work surface.
  Turn over the bread container to remove the dough.
  Remember to separate the kneading blades and carefully remove any dough residue from the bread container.

• Turn the dough.
  Do not handle it excessively:
  – spread a thin and even layer of semolina on the dough;
  – with the help of the dough cutter, divide the dough into loaves.

• I divided my turmeric bread dough in half.

  first half dough
  I divided one half dough into two loaves to bake in the bread machine in the appropriate ciabatta molds.

  second half dough
  I divided one half dough into three loaves to bake in the oven on the baking sheet.

  If you desire a rustic result, with the help of a fine-mesh sieve, sprinkle the surface with a thin and even layer of flour.

• Baking in the bread machine
  I used the ciabatta molds.
  I oiled the ciabatta molds.
  I placed the loaves in the ciabatta molds with the cut side up.

  Place the accessories in the appropriate support and insert it into the machine.

  Select the program 20 [proofing and baking ciabatta and rolls] which includes:
  – a proofing phase lasting 50 minutes;
  – a baking phase lasting 30 minutes, adjustable in -10 and +10 minutes.
  Check baking 5-10 minutes before the end of the program.
  If necessary, rotate the molds for even baking.

  The program 20 can be used when the baking phase is one.
  For a second bake in the bread machine with the same program:
  – turn off the machine for at least an hour and wait for it to cool.

  Alternatively, select the program 19 [baking] and proceed without waiting:
  – duration adjustable from 10 to 60 minutes.
  Set 30 minutes.
  Check baking 5-10 minutes before the end of the program.
  If necessary, rotate the molds for even baking.

  Baking in the electric oven
  Line a baking sheet with parchment paper, transfer the loaves with the cut side up.
  Proof in the turned-off oven for an hour.

  Follow the instructions – program, temperature, and times – indicated in your appliance’s user manual.
  Preheat the oven.
  I baked in a static oven at 356°F (180°C) for 25 minutes, lower level position.
  * times and temperatures may vary depending on the oven and the size of the bread.

• 

• Experiment with savory leavened products
  – bread like sandwich bread, rustic loaf, rolls, baguette, ciabatta, loaf;
  – pizza and focaccia;
  – breadsticks and taralli;
  – gastronomic panettone;
  – stuffed bread or plumcake;
  – stuffed rustic: croissants, muffins, Danube.

  The same dough can become a base for light sweet leavened products such as:
  – similar brioche, croissants, rolls;
  – similar pandoro or panettone;
  – similar pan brioche, plumcake.

• Browse the blog section dedicated to Recipes with the Bread Machine.