Preparation

• Insert the loaf container into the machine, the mixing paddles into the loaf container, and turn on [ON].

• Prepare the ingredients for the poolish:

  • 300 ml of natural water;

  • 1 g of active dry yeast;

  • 300 g of low glycemic index flour.

• Warm a small part of the water: about 50 ml it should be lukewarm, not hot, pour it into a small bowl, add and dissolve the yeast.

• Insert the ingredients into the loaf container:

  • water;

  • water + dissolved yeast;

  • low glycemic index flour.

• Select Program 13 [bread with little yeast poolish method: kneading time 8 minutes] and press the START button.

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

  At the end of the kneading phase, press the STOP button for a few seconds.

• The poolish needs to mature for 12 hours during which the machine remains idle and does not keep the dough warm.

  Personally, after a few minutes, I turn it off [OFF] and set an alarm for 12 hours later.

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

  

• Prepare the ingredients for the 2nd dough:

  • 50 ml of natural water;

  • 200 g of low glycemic index flour;

  • 15 ml of oil;

  • 7.5 g of salt.

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

• Add:

  • water;

  • flour;

  press the START button and wait a couple of minutes for the dough to start taking shape;

  • oil;

  and wait a couple of minutes for the dough to incorporate it;

  • salt.

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

• At the end of the kneading phase, the dough will be elastic and kneaded.

• During the rising phases [display arrow symbol upwards], it is preferable not to open the lid to avoid temperature changes and you can check the dough through the window.

  Between one rising phase and another, the machine emits a signal.

• Prepare a container or a chopping board where to pour the dough and using a fine mesh strainer, distribute a thin and even layer of flour on the bottom.

  Prepare:

  • a pair of dough cutters;

  • a paper towel.

• At the end of the rising phases [the machine emits a signal: multiple beeps], remove the loaf container.

  Turn the loaf container upside down, letting the elastic dough slide out using the dough cutters.

  * remember to remove the mixing paddles.

  Carefully remove any dough residue from the loaf container.

• Pour a little oil inside the loaf container, and with the help of a paper towel, thoroughly oil the bottom, sides, and pins.

• The dough is elastic and kneaded.

  With the help of the dough cutters:

  • lift the sides of the dough, folding them towards the center as if you were making folds;

  • turn it upside down;

  • gently place it back inside the loaf container with the last folds facing down.

  If you want a rustic result, use a fine mesh strainer to sprinkle a thin and even layer of flour on the surface.

• Insert the loaf container into the machine.

  Select Program 20 [rising and baking: 1 rising phase of 50 minutes + baking 30 minutes modifiable in -10 and +10 minutes] modify to +10 minutes and press START.

  * Program 20 can be used when the baking phase is, as in this case, one.

• At the end of the Program 20, if you wish, you can extend the baking using the Program 19.

  Select Program 19 [baking] set 10 minutes and press START.

• The recipe book suggests removing the bread from the loaf container after a few minutes.

  Here is my process:

  • turn the loaf container on a rack;

  • gently turn the pins;

  and usually, the bread comes down effortlessly.

  Place the bread on the rack to cool.

• Your low glycemic index flour bread with bread machine using poolish method is ready.

• Wait until it’s completely cool to slice it.

  It stays soft for several days.

  
• 

• Ideal:

  • to slice;

  • for making biscotti slices;

  • for making toast;

  • as a light version of pan carrè;

  • as a light version of the gourmet panettone.

  

• You can fill the dough with:

  • chocolate chips;

  • walnuts;

  • olives;

  • sun-dried tomatoes;

  • cured meats and cheeses;

  • mixed seeds.

  Or color it with the addition of:

  • cocoa;

  • turmeric;

  • saffron.

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• • recipes with the Bread Machine.