The low glycemic index dough is a versatile dough with which to prepare pizza, focaccia, and rustic fiber-rich breads.
I used the Molino Spadoni low glycemic index mix.
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This content is not a collaboration with the brand.
I modified the tray pizza recipe on the mix package by reducing the amount of yeast and applying the poolish method.
Instructions follow with the bread machine and without.
It’s easier than it seems!
- Cuisine: Italian
Ingredients
- 1 1/4 cups water
- 1/4 tsp active dry yeast (Mastro Fornaio PANEANGELI)
- 300 g low glycemic index flour mix (Molino Spadoni mix)
- 3 1/2 tbsp water
- 200 g low glycemic index flour mix (Molino Spadoni mix)
- 1 1/3 tbsp extra virgin olive oil
- 2 tsp salt
- as needed flour (or semolina)
Alternatively, you can use:
– 3 g of fresh yeast;
– 4 g of dried sourdough starter.
Suggested Tools
- Bread Machine Imetec Zero Glu or another model
- Measuring Cup in graduated glass
- Food Scale digital
- Food Scale spoon-type
- Spoons measuring
- Spatula silicone
- Dough Cutter
- Cutting Board kneading board
Preparation
This recipe can be reproduced with any model of Bread Machine, stand mixer, or dough mixer as detailed actions and durations of the various phases are indicated; check the programs before executing the recipe.
Prepare the ingredients for the poolish:
– 1 1/4 cups natural water;
– 1/4 tsp active dry yeast;
– 300 g of low glycemic index mix.From the 1 1/4 cups of water, heat a small amount: about 3 1/2 tbsp, it should be warm, not hot.
Pour it into a small bowl, add and dissolve the yeast.
* with experience I found that sugar is not necessary to activate it.POOLISH WITH BREAD MACHINE
Insert the first dough – poolish ingredients into the bread container:
– water;
– water + dissolved yeast;
– low glycemic index mix.
Select program 13 [bread with little yeast poolish method] and press START.
The machine starts kneading for 8 minutes.
With a silicone spatula, push the flour down from the edges of the container.
At the end of the kneading phase, press STOP for a few seconds and turn off the machine [OFF].
The poolish must mature for 12 hours, set an alarm!POOLISH WITHOUT BREAD MACHINE
If you do not have a bread machine, you can use a stand mixer or 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:
– 3 1/2 tbsp natural water;
– 200 g of low glycemic index mix;
additionally:
– 1 1/3 tbsp extra virgin olive oil;
– 2 tsp salt [adjust the amount to your taste or dietary needs, you can also omit it].SECOND DOUGH WITH BREAD MACHINE
Select program 18 [dough and rising] which includes:
– a kneading phase of 27 minutes;
– three rising phases of 40 minutes each, total 2 hours;
for an overall duration of 2 hours and 27 minutes.Pour over the poolish:
– the water;
– the low glycemic index mix;
and press START.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 the flour down from the edges of the container.
During the rising phases do not open the lid to avoid temperature changes; between phases, the machine emits a signal.
At the end of the program the machine emits multiple beeps, remove the bread container.
The dough is elastic and well kneaded. SECOND DOUGH WITHOUT BREAD MACHINE
If you do not have a bread machine, you can use a stand mixer or dough mixer for the kneading phase and the turned-off oven or blankets for the rising 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 container to remove the dough.
Remember to separate the kneading blades and carefully remove any dough residue from the bread container.Turn the dough.
Do not handle it excessively:
– spread a thin and even layer of semolina over the dough;
– with the help of the dough cutters, divide the dough into pieces.
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 for molds
– 200 g dough ball for thin, crispy base pizza or focaccia in a 12×8 inch rectangular pan;
– 400 g dough ball for thick, soft pizza or focaccia in a 12×8 inch rectangular pan;
– 50-60 g dough balls for rustic breads.Modify the dough ball weights according to available pans/molds and the desired result: thin and crispy or thick and soft.
Pizza or focaccia in pan/mold
From spreading to topping and baking, for detailed step-by-step instructions you can read the full recipe by clicking the following link: Margherita Pizza.Experiment with savory leavened foods
– bread like sandwich bread, rustic loaf, rolls, baguette, ciabatta, long loaves;
– tray pizza, Neapolitan, Roman;
– pizza tongues and small pizzas;
– focaccia and schiacciata;
– leavened flatbread, tigelle, and crescentine;
– naan bread, pita;
– breadsticks and taralli;
– gastronomic panettone;
– filled bread or plumcake;
– savory filled pastries: calzones, croissants, muffins, panzerotti, Danubio.The same dough can become a base for light sweet leavened goods like:
– similar brioche, croissants, rolls;
– similar pandoro or panettone;
– similar pan brioche, plumcake;
add to the dough the sweetener you normally use;
add fresh fruit, nuts, dark chocolate chips, cocoa, cinnamon, or vanilla;
replace water with milk or plant-based 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 seeds for bread [sunflower, sesame, flaxseed, poppy] and/or chia and pumpkin seeds to increase fiber and crunchiness.
Aromatic variations
You can add spices to the dough [turmeric, paprika, pepper, saffron].
You can add dried herbs [marjoram, oregano, rosemary, sage].
You can add dark chocolate chips, cocoa cinnamon or vanilla, sweet spices.
And more
You can add chopped nuts [almonds, hazelnuts, walnuts].
You can add green and/or black pitted olives, chopped sun-dried tomatoes, fennel seeds.
You can add lean cheeses and lean meats.
You can store the risen dough in the fridge, inside a bowl covered with a lid or sealed with cling film on the lower shelf right above the vegetable drawer.
Remove the dough from the fridge at least 3 hours before working it.
You can also remove it the night before to work it the following morning.
FAQs
What is the low glycemic index mix?
The Molino Spadoni low glycemic index mix: made from type 1 flour and resistant starch, rich in fiber and protein, is a practical ally in cases of hyperglycemia, prediabetes, and type 2 diabetes.
What is resistant starch
During digestion, digestible starch is broken down into simple sugars causing glycemic spikes.
Resistant starch is not digested and reaches the colon intact, functioning like fiber and therefore not causing glycemic spikes.
It is not a chemical additive but a type of starch that acts as fiber, helping to reduce postprandial glycemic response and helping to keep blood sugar more stable.
Can it be consumed by children?
Yes, it can also be consumed by children but it is advisable to ask the pediatrician.Where can I find the low glycemic index mix?
In well-stocked supermarkets, in some pharmacies, and on the official manufacturer’s website:
– low glycemic index mix;
– low glycemic index mix 5 kg.Can the flours be substituted?
In this case, it makes no sense since it is a dough dedicated to those following a particular dietary regimen and a fiber-rich diet.
Read:
– Semolina and flours: glycemic index.
Possibly, a valid alternative is this dough based on whole wheat flour and type 2 flour:
– Bread with whole wheat flour and type 2.Long or short rising time?
In general, glycemic response is personal and variables are numerous.
Glucose meter in hand, test your personal response to try to adjust accordingly.
To explore the topic further, read the article by clicking the following link: Glycemic index of pizza.
