Preparation

• Place the bread pan in the machine, the mixing paddles in the bread pan, and turn it on [ON].

  Prepare the ingredients for the poolish:
  • 300 ml of natural water;
  • 1 g of active dry yeast;
  • 300 g of remilled durum wheat semolina.
  Warm a small amount of water: about 50 ml should be lukewarm, not hot, pour it into a small bowl, add and dissolve the yeast.

  Insert the ingredients into the bread pan:
  • water;
  • water + dissolved yeast;
  • remilled durum wheat semolina.
  Select Program 13 [bread with little yeast poolish method: kneading duration 8 minutes] and press the START button.
  With a silicone spatula, bring down the semolina that remains on the edges of the container.
  Once the kneading phase is finished, press the STOP button for a few seconds.

  The poolish must mature for 12 hours during which the machine remains idle and does not keep the dough warm.
  Personally, I turn it off [OFF] a few minutes later and set an alarm 12 hours ahead.

  ^{If you don’t have a bread machine, you can use a stand mixer or a kneading machine or simply an immersion blender.
  In the preparation of the poolish without a bread machine take into account that:
  • the bread machine kneads for 8 minutes;
  • the poolish must mature for 12 hours during which the bread machine remains idle and does not keep the dough warm.}

• After 12 hours, the poolish is mature and appears doubled and full of bubbles.

• Prepare the ingredients for the 2nd dough:
  • 100 g of remilled durum wheat semolina;
  • 100 g of type 2 soft wheat flour – stone ground;
  • 50 g of extra dark cocoa powder;
  • 60 ml of water;
  • 20 ml of oil;
  • 10 g of salt.

  Variations
  ^{You can vary the type of cocoa: sweetened, unsweetened, extra dark.
  You can vary the type of chocolate: white, dark, extra dark.
  You can omit salt from the dough.
  You can add sugar [recommended doses 20 g] or the sweetener you normally use [for example, 20 g of sugar corresponds to 6 drops of Diete.Tic liquid sweetener].}

  Select Program 18 [kneading and rising: kneading duration 27 minutes + 3 rising phases of 40 minutes each for a total duration of 2 hours and 27 minutes].

  In a bowl, mix: semolina, flour, and cocoa.
  In a measuring cup, emulsify: water and oil.
  
  Pour onto the poolish:
  • the semolina, flour, and cocoa mixture;
  press the START button and wait a couple of minutes for the dough to start taking shape;
  • the water and oil emulsion;
  and wait a couple of minutes for the dough to incorporate it;
  • the salt [optional].

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

• While the machine is kneading, cut the chocolate block [100 g] into more or less coarse flakes or alternatively, prepare chocolate chips.

• • CHOCOLATE
  Add the chocolate flakes or chocolate chips 2 minutes before the end of the kneading when the machine emits 4 beeps.

  At the end of the kneading phase [on the display symbol @] the dough will appear elastic and kneaded.

  During the rising phases [on the display symbol upwards arrow] it is preferable not to open the lid to avoid temperature fluctuations, you can check the dough through the window.
  Between one rising phase and another, the machine emits a signal.

• ^{If you don’t have a bread machine, you can use a stand mixer or a kneading machine for the kneading phase and the off oven or some blankets for the rising phases, prolonging the times until the dough doubles.
  Take into account that:
  • the bread machine kneads for 27 minutes;
  • the bread machine performs 3 rising phases of 40 minutes each at controlled temperature [heats].}

• Prepare:
  • the two ciabatta molds:
  pour a little olive oil and grease them thoroughly with a paper towel;
  • a couple of dough cutters.

• Prepare:
  • a kneading board or a cutting board on which to transfer the dough;
  • a couple of dough cutters.
  At the end of the three rising phases [the machine emits a signal: several beeps] remove the bread pan.
  Flip the bread pan making the dough slide onto the kneading board or cutting board.

  ! Remember to separate the mixing paddles and carefully remove any dough residues from the bread pan.

  Flip the dough again.
  The dough is elastic and kneaded, do not handle it excessively: simply with a spatula or dough cutter, divide it into two dough pieces.

• Transfer the two dough pieces into the two ciabatta molds.
  
  Using a fine mesh strainer, sprinkle the surface with a thin layer of semolina.

• Place the accessories in the designated support and insert it into the machine.

  Select Program 20 [rising and baking: 1 rising phase lasting 50 minutes + 30 minutes of baking modifiable in -10 + 10 minutes] and modify in +10 minutes.
  ^{* The Program 20 is usable when the baking phase is, as in this case, one.}
  10 minutes before the end of the baking program, swap the ciabatta molds in the designated support to achieve even baking of the two dough pieces.

  Once baked, remove the two breads from the molds and place them on a rack to cool.

  Your dark chocolate bread with bread maker is ready.

  Wait until it is warm or cold to slice it.

  It can be stored for a few days.

  
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• • recipes with the Bread Maker.