Preparazione

• Prepare the ingredients for the poolish:
  – 1 1/4 cups (300 ml) of room temperature water;
  – about 1/4 tsp dry yeast;
  – 2 1/2 cups (300 g) of low glycemic mix.

  From the 300 ml (1 1/4 cups) of water, warm a small portion: about 50 ml (approx. 3 1/3 tbsp), it should be lukewarm, not hot.
  Pour it into a small bowl, add and dissolve the yeast.
  * From experience I found it’s not necessary to add sugar to activate it.

• POOLISH WITH A BREAD MACHINE
  Place the ingredients for the first dough – poolish into the loaf container:
  – water;
  – water with dissolved yeast;
  – low glycemic mix.
  Select program 13 [bread with little yeast, poolish method] and press START.
  The machine will knead for 8 minutes.
  Use a silicone spatula to bring down any flour stuck to the container walls.
  When the kneading phase ends, press STOP for a few seconds and turn the machine OFF.

  The poolish must mature for 12 hours — set an alarm!

• POOLISH WITHOUT A BREAD MACHINE
  If you don’t have a bread machine, you can use a stand mixer, a dough mixer 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:
  – about 3 1/3 tbsp (50 ml) of water;
  – 1 2/3 cups (200 g) type 2 wheat flour;
  – about 3/4 cup + 1 tbsp (100 g) wholemeal wheat flour;
  – 1 tablespoon turmeric;
  also:
  – 2 tsp extra virgin olive oil;
  – 1 tsp salt [adjust according to your taste or dietary needs, you can also omit it];
  optional:
  – about 2–3 tbsp mixed seeds for bread [seed mix for bread: 25% flax, 25% poppy, 25% white sesame, 25% black sesame].

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

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

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

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

  Use a silicone spatula to bring down any flour remaining on the container walls.

  At the 4 BEEPS add the seeds.

  During the proving phases do not open the lid to avoid temperature fluctuations; the machine will beep between phases.

  When the program finishes the machine will emit several beeps — remove the loaf container.
  The dough should be elastic and well-kneaded.

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

  Knead for 27 minutes, cover and leave to rise until doubled.

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

• Turn the dough.
  Do not handle it excessively:
  – spread a thin, even layer of semolina on the dough;
  – using dough cutters divide the dough into portions.

• I divided my turmeric bread dough in half.

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

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

  If you want a rustic result, sift a thin, even layer of flour over the surface with a fine-mesh sieve.

• Baking in the bread machine
  I used ciabatta molds.
  I greased the ciabatta molds.
  I placed the dough pieces into the ciabatta molds with the scored side up.

  Place the accessories on their proper support and insert it into the machine.

  Select program 20 [proofing and baking for ciabattas and rolls] which includes:
  – a proving phase of 50 minutes;
  – a baking phase of 30 minutes adjustable by -10 or +10 minutes.
  Check doneness 5–10 minutes before the program ends.
  If necessary, rotate the molds for even baking.

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

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

  Baking in a conventional oven
  Line a baking sheet with parchment paper, transfer the loaves with the scored side up.
  Proof in a switched-off oven for about an hour.

  Follow the instructions — program, temperature and times — indicated in your appliance manual.
  Preheat the oven.
  I baked in a conventional/static oven at 356°F (180°C) for 25 minutes, lower rack position.
  * times and temperatures may vary depending on the oven and loaf size.

• 

• Experiment with savory leavened goods
  – sandwich loaf, rustic loaf, rolls, baguette, ciabatta, bâtard;
  – pizza and focaccia;
  – breadsticks and taralli;
  – gastronomic panettone;
  – stuffed bread or loaf cake;
  – filled savory pastries: croissants, muffins, Danubio.

  The same dough can become a base for light sweet leavened goods such as:
  – brioche-style buns, croissants, sweet rolls;
  – pandoro- or panettone-like breads;
  – pan brioche, sweet loaves.

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