Preparation

• Prepare the ingredients for the poolish:
  – 350 ml of natural water;
  – 1 g of dry yeast;
  – 300 g of whole wheat flour.

  Of the 350 ml of water, heat a small portion: about 50 ml; it should be lukewarm, not hot.
  Pour it into a small bowl, add and dissolve the yeast.
  * With experience, I have found that it is not necessary to add sugar to activate it.

• POOLISH WITH BREAD MACHINE
  Place the ingredients for the first dough – poolish into the bread pan:
  – water;
  – water + dissolved yeast;
  – whole wheat flour.
  Select program 13 [bread with little yeast poolish method] and press START.
  The machine starts kneading for 8 minutes.
  Use a silicone spatula to bring down the flour left on the sides of the container.
  After the kneading phase, press STOP 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 kneading machine or simply an immersion blender.
  Knead for 8 minutes, cover, and let mature.

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

  

• SECOND DOUGH WITH BREAD MACHINE
  Prepare the ingredients for the second dough:
  – 100 ml of natural water;
  – 300 g of type 2 soft wheat flour – stone ground;
  also:
  – 20 ml of extra virgin olive oil;
  – 10 g of salt [adjust the amount to your taste or dietary needs, you can also omit it].

  Select the program 18 [dough and rising] which includes:
  – a 27-minute kneading phase;
  – three rising phases of 40 minutes each, total 2 hours;
  for a total duration of 2 hours and 27 minutes.

  Pour over the poolish:
  – the water;
  – the flour;
  and press START.
  Wait a couple of minutes for the dough to start forming and add:
  – the oil.
  Wait a couple more minutes for the dough to incorporate it and add:
  – the salt.
  Use a silicone spatula to bring down the flour left on the sides of the container.

  During the rising phases, do not open the lid to avoid temperature changes; the machine beeps between phases.

  When the program is finished, the machine emits several beeps, remove the bread pan.
  The dough is elastic and well-kneaded, swollen, and has bubbles.

  

• SECOND DOUGH WITHOUT BREAD MACHINE
  If you don’t have a bread machine, you can use a stand mixer or a kneading machine for the dough phase and the switched-off oven or blankets for the rising phases, extending the times until the dough doubles.
  Knead for 27 minutes, cover, and let rise until it doubles.

• Divide the dough into the ciabatta and roll molds by taking it directly from the bread pan with the dough cutters.
  Remember to separate the mixing paddles and carefully remove any dough residue from the bread pan.

  Recommended weights
  – about 300 g for ciabatta;
  – about 60 g for a roll.

  You can sprinkle the ciabattas and rolls with a handful of mixed seeds for bread – sunflower, sesame, flax, poppy.
  You can dust with flour for a more rustic effect.

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

  Two baking phases – Program 19 [baking]
  Set:
  – 50 minutes for the ciabattas;
  – 40 minutes for the rolls.

  Once baking is complete, remove the ciabattas and rolls from the molds within a few minutes and place them on a rack to cool.

  Your whole wheat flour bread and type 2 flour is ready.

  

• Browse the blog section dedicated to Bread Machine Recipes.