The low glycemic index dough is a versatile dough to make pizza, focaccia, and high-fiber savory pies.
I used the low glycemic index mix from Molino Spadoni.
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This content is not a collaboration with the brand.
I modified the pizza in a pan recipe on the package of the mix by reducing the amount of yeast and applying the poolish method.
Below is the procedure with a bread machine and without a bread machine.
It’s easier than it seems!
- Difficulty: Easy
- Cuisine: Italian
Ingredients
- 1 1/4 cups water
- 1/4 tsp dry yeast (Mastro Fornaio PANEANGELI)
- 300 g low glycemic index flour (Molino Spadoni mix)
- 3 1/2 tbsp water
- 200 g low glycemic index flour (Molino Spadoni mix)
- 1 1/3 tbsp extra virgin olive oil
- 2 tsp salt
- as needed flour (or semolina)
Instead of a gram of dry yeast you can use:
– 3 g of fresh yeast;
– 4 g of dried sourdough yeast.
Suggested Tools
- Bread Machine Imetec Zero Glu or another model
- Glass graduated glass
- Food scale digital
- Food scale spoon
- Measuring Spoons set
- Spatula silicone
- Pastry cutter
- Cutting board pastry board
Preparation
The recipe can be reproduced with any model of Bread Machine, stand mixer, or kneading machine as actions and duration of the different phases are detailed; compare programs before executing the recipe.
Prepare the ingredients for the poolish:
– 1 1/4 cups natural water;
– 1/4 tsp dry yeast;
– 300 g low glycemic index mix.Out of the 1 1/4 cups of water, heat a small part: about 3 tbsp, it should be lukewarm, not hot.
Pour it into a small bowl, add, and dissolve the yeast.
* With experience, I have found that adding sugar is not necessary to activate it.POOLISH WITH BREAD MACHINE
Place the ingredients of the first dough – poolish in the bread pan:
– 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 begins kneading for 8 minutes.
With a silicone spatula, push down the flour left on the sides of the container.
After the kneading phase, press the STOP button for a few seconds and turn off the machine [OFF].
The poolish must mature for 12 hours, set a reminder!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 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:
– 3 1/2 tbsp natural water;
– 200 g low glycemic index mix;
also:
– 1 1/3 tbsp extra virgin olive oil;
– 2 tsp salt [adjust the quantity to your taste or dietary needs, you can also omit it].SECOND DOUGH WITH BREAD MACHINE
Select the program 18 [dough and leavening] which includes:
– a kneading phase lasting 27 minutes;
– three leavening phases each lasting 40 minutes, totaling 2 hours;
for a total duration of 2 hours and 27 minutes.Pour onto the poolish:
– the water;
– the low glycemic index mix;
and press the START button.Wait a couple of minutes for the dough to start forming and add:
– the oil.Wait a couple of minutes for the dough to incorporate it and add:
– the salt.With a silicone spatula, push down the flour left on the sides of the container.
During the leavening phases do not open the lid to avoid temperature fluctuations; between each phase, the machine emits a signal.
At the end of the program the machine emits several beeps, remove the bread pan.
The dough is elastic and well-kneaded. 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 kneading phase and the turned-off oven or blankets for the leavening phase, extending the time 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.
Flip the bread pan to remove the dough.
Remember to separate the mixing paddles and carefully remove any dough residues from the bread pan.Turn the dough.
Do not handle it excessively:
– spread a thin and even layer of semolina on the dough;
– use pastry cutters to divide the dough into balls.
How many grams of pizza dough per person?
Usually, the pizzeria dough ball weighs 250 g.
Respect the proportions and combinations indicated in your dietary plan.Recommended weights per pan
– 200 g dough ball for thin and crispy-based pizza or focaccia in a 12×8 inch rectangular pan;
– 400 g dough ball for thick and soft pizza or focaccia in a 12×8 inch rectangular pan;
– 50-60 g dough balls for savory pies.Adjust the weights of the dough balls according to available pans/molds/bakeware and the desired result: thin and crispy or thick and soft.
Pizza or focaccia in pan/mold/bakeware
From spreading to topping to baking, for detailed step-by-step instructions you can read the complete recipe by clicking the following link: margherita pizza.Experiment with savory leavened doughs
– bread like sandwich bread, rustic loaf, rolls, baguette, ciabatta, breadstick;
– pizza in a pan, Neapolitan, Roman style;
– pizza tongues and small pizzas;
– focaccia and flat bread;
– leavened flatbread, tigelle, and crescentine;
– naan bread, pita;
– grissini and taralli;
– savory panettone;
– stuffed bread or plumcake;
– stuffed savory pies: calzones, croissants, muffins, turnovers, Danube.The same dough can become a base for light sweet leavened products such as:
– similar to brioche, croissants, rolls;
– similar to pandoro or panettone;
– similar to pan brioche, plumcake;
add the sweetener you normally use to the dough;
add fresh fruit, nuts, dark chocolate chips, cocoa, cinnamon, or vanilla to the dough;
replace water with milk or vegetable milk, flavored infusions, or teas without added sugars.Browse the blog section dedicated to Bread Machine Recipes.
Storage, Tips, and Variations
Variations with seeds
You can add mixed bread seeds [sunflower, sesame, flax, poppy] and/or chia seeds and pumpkin seeds to the dough to increase fiber and crispness.
Aromatic variations
You can add spices [turmeric, paprika, pepper, saffron] to the dough.
You can add dried herbs [marjoram, oregano, rosemary, sage] to the dough.
You can add dark chocolate chips, cocoa cinnamon, or vanilla, sweet spices to the dough.
And more
You can add chopped nuts [almonds, hazelnuts, walnuts] to the dough.
You can add green and/or black pitted olives, chopped sun-dried tomatoes, wild fennel seeds to the dough.
You can add lean cheeses and lean cold cuts to the dough.
You can store the leavened dough in the fridge, inside a bowl closed with a lid or sealed with plastic wrap in the lower part just above the vegetable shelf.
Take the dough out of the fridge at least 3 hours before working with it.
You can take it out the evening before to work with it the next morning.
FAQ (Questions and Answers)
What is the low glycemic index mix?
The low glycemic index mix from Molino Spadoni: made from type 1 flour and resistant starch, rich in fiber and proteins is a practical ally for hyperglycemia, prediabetes, and type 2 diabetes.
What is resistant starch
During digestion, digestible starch breaks down into simple sugars causing glycemic peaks.
Resistant starch is not digested and reaches the colon intact where it acts as fiber, thus not causing glycemic peaks.
It is not a chemical additive but a type of starch that behaves like fiber, helping to reduce postprandial glycemic response and keeping blood sugar levels more stable.
Can it be consumed by children?
Yes, it can also be consumed by children but it’s advisable to consult a pediatrician.Where can I find the low glycemic index mix?
In well-stocked supermarkets, some pharmacies, and on the manufacturer’s official website:
– low glycemic index mix;
– low glycemic index mix 5 kg.Can I substitute the flours?
In this case, it doesn’t make sense because it’s a dough specifically for those following a particular dietary regimen and a fiber-rich diet.
Read:
– Semolina and flours: glycemic index.
Alternatively, a valid option is this dough based on wholemeal wheat flour and type 2:
– Bread with wholemeal wheat flour and type 2.Long or short leavening?
In general, the glycemic response is personal and there are numerous variables.
With a glucometer in hand, test your personal response to try to adjust accordingly.
To delve into the topic read the article by clicking the following link: Glycemic index of pizza.
