Preparation

• WITH BREAD MACHINE
  Insert the kneading blades into the loaf container.
  Insert the loaf container into the machine.
  Turn on the bread machine [ON].

  Prepare the ingredients for the poolish:
  • 1.27 cups of still water;
  • 1 g dry baker’s yeast;
  • 300 g of low glycemic index mix.

  Of the 1.27 cups of water, heat a small part: about 0.21 cups; it should be warm, 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 mix.

  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 edges of the container.
  After the kneading phase, press STOP for a few seconds.

  The poolish needs to mature for 12 hours during which the machine stays on standby 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.

  IF YOU DON’T HAVE A BREAD MACHINE, you can use a stand mixer or a hand mixer or simply an immersion blender.
  In preparing the poolish without a bread machine, keep in mind that:
  • the bread machine kneads for 8 minutes;
  • the poolish must mature for 12 hours during which the bread machine stays on standby and does not keep the dough warm [personally, I turn it off].

• On youtube I found → this video that describes in detail how to clean a squid: how to remove eyes and beak, how to peel the squid and how to retrieve the ink sac.

  In brief
  • wash the squid under running water and dry it with kitchen paper towels;
  • remove the eyes, the beak, and the bone;
  • rinse the squid;
  • proceed with removing the innards:
  – cut the mantle part that covered the bone;
  – gently extract the innards by pulling or cutting them with a small knife: eggs, squid milk, and ink sac in one block then separately livers and gills.
  The eggs and squid milk are a real delicacy and the livers are also edible.
  Locate the ink sac or bladder and gently remove it whole to avoid spilling its contents, as the walls are very thin and break easily, so keep a small glass or bowl handy in case you need to retrieve the contents.
  The gills should be discarded.

  Finally, peel the squid: note that the skin is edible so it’s not a necessary operation.
  • peel the skin by pulling it along the mantle from one side and the other.

  The squid is cleaned and ready for cooking, to be used whole or in portions.

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

  

• WITH BREAD MACHINE
  Prepare the ingredients for the 2nd dough:
  • 0.21 cups of still water;
  • 2 squid ink sacs or bladders;
  gently pinch each sac or bladder and let the contents fall into the water, mix;
  • 200 g of low glycemic index mix;
  also:
  • 1.35 tbsp of extra virgin olive oil;
  • 10 g of salt.

  Select Program 18 [dough and rising] which includes:
  • a kneading phase lasting 27 minutes;
  • three rising phases lasting 40 minutes each, total 2 hours;
  for a total duration of 2 hours and 27 minutes.

  Pour over the poolish:
  • the water colored with squid ink;
  • the low glycemic index mix;
  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 the flour left on the edges of the container.

  During the rising phases, do not open the lid to avoid temperature fluctuations.
  Between each rising phase, the machine emits a signal.
  At the end of the Program, the machine emits a signal: several beeps, remove the loaf container.

• IF YOU DON’T HAVE A BREAD MACHINE, you can use a stand mixer or a hand mixer for the kneading phase and the turned-off oven or blankets for the rising phases, extending the times until the dough doubles.
  Keep in mind that:
  • the bread machine kneads for 27 minutes;
  • the bread machine performs 3 rising phases of 40 minutes each at controlled temperature [heats].

• Prepare:
  • a board or cutting board to transfer the dough;
  • a couple of pastry cutters.
  With a fine sieve, spread a thin, even layer of semolina on the board or cutting board.
  Invert the loaf container, allowing the dough to slide onto the board or cutting board.
  ! remember to separate the kneading blades and carefully remove any dough residue from the loaf container.

• Invert the dough again.
  The dough is elastic and well-knit, do not handle it excessively:
  • with a fine sieve, spread a thin and even layer of semolina over the dough;
  • with the help of the pastry cutters, divide the dough into portions.

  The squid ink dough is a versatile dough with which to prepare gourmet bread, focaccia, and savories that are guaranteed to make an impact visually.

  

• Recommended weight
  • 400 g dough for focaccia in a 30×20 cm rectangular tray.

  Stretching
  • start by gently widening the portion from below;
  • stretch the portion:
  – start by pressing at the edges to seal the air inside;
  – continue pressing towards the center;
  always gently;
  • stretch the portion with your fingertips to the edge of the mold;
  • let it rest in the completely turned-off oven for a couple of hours, then proceed with baking.

  If you want to achieve a bubbly and crispy focaccia, instead:
  • proceed directly with baking.

  Baking in electric oven
  Temperature and times may vary from oven to oven and according to the thickness of the dough.
  I set my electric oven as follows:
  • maximum temperature [428°F];
  • fan mode.
  Preheat the oven well.
  Consider approximately:
  • 20-30 minutes of baking.

• Delicious for filling, on top or in between.
  It keeps for a few days.

  

• Simply use a spatula or pastry cutter to divide the dough into portions for making bread and buns.

  Transfer the portions into loaf containers with the cut side up or into bun containers.
  With the help of a fine sieve, sprinkle the surface with a thin layer of semolina.

  Rising and baking
  Place the accessories in the appropriate support and insert it into the machine.
  Select Program 20 [rising and baking: 1 rising phase lasting 50 minutes + 30 minutes of baking modifiable in -10 + 10 minutes].
  ^{* the Program 20 is usable when the baking phase is, as in this case, only one.}
  10 minutes before the end of the baking program, invert the molds in the appropriate support to achieve uniform baking of bread and buns.
  Once baked, remove the bread and buns from the molds and place them on a rack to cool.

  Your squid ink bread is ready.
  Wait until it is warm or cold to slice it.
  It keeps for a few days.

  

• The squid ink bread is very soft while the squid ink buns are crunchy bites.