Preparation

• Poolish is a liquid pre-ferment.

  Prepare the ingredients for the poolish:
  – 1 1/4 cups of water;
  – 1/3 tsp active dry yeast;
  – 1 7/8 cups of re-milled durum wheat semolina.

  Activate the yeast
  From the total 1 1/4 cups of water, take about 3 tbsp + 1 tsp of water to dissolve the yeast.
  Warm it slightly: it must be lukewarm, not hot.
  Pour the lukewarm water into a small bowl, add the yeast and stir until dissolved.
  * with experience I verified that it is not necessary to add sugar to activate it.

• POOLISH WITH BREAD MACHINE model Imetec Zero Glu
  Insert the poolish ingredients into the loaf pan:
  – water + dissolved yeast;
  – the remaining water;
  – re-milled durum wheat semolina.
  Select program 13 [bread with little yeast, poolish method] and press START.
  The machine kneads for 8 minutes.
  Use a silicone spatula to bring down any flour remaining on the sides of the pan.
  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 A BREAD MACHINE
  If you don’t have a bread machine you can use a stand mixer, a dough mixer or even an immersion blender.
  Knead until you obtain a homogeneous mixture.
  Cover the bowl with plastic wrap or a damp cloth and let it mature at room temperature for 12 hours.

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

  

• Prepare the ingredients for the second dough:
  – 2/3 cup of re-milled durum wheat semolina;
  – 7/8 cup of type 2 wheat flour;
  mix them.
  – 1 tbsp + 1 tsp extra virgin olive oil;
  – 1 3/4 tsp salt [adjust the amount according to your taste or dietary needs, you can also omit it considering the addition of cheese and salami] + mixed pepper.
  Prepare the filling ingredients:
  – 5 oz primo sale ragusano cheese;
  – 3/4 oz smoked provola;
  – 1.4 oz pistachio salami.
  Cut the cheese and salami into cubes or small pieces.

• WITH BREAD MACHINE model Imetec Zero Glu
  Select program 18 [dough and proof] which includes:
  – a kneading phase lasting 27 minutes;
  – three proofing phases lasting 40 minutes each, total 2 hours;
  for a total duration of 2 hours and 27 minutes.
  Pour over the poolish:
  – the mixed re-milled durum semolina and type 2 flour;
  and press START.
  Wait a couple of minutes for the dough to begin to form and add:
  – the oil.
  Wait a couple of minutes for the dough to incorporate it and add:
  – the salt [optional] and the mixed pepper.
  Use a silicone spatula to bring down any flour remaining on the sides of the pan.
  At the 4 BEEPS [acoustic signal indicating the moment to add extra ingredients] incorporate the filling ingredients.

• During the proofing phases do not open the lid to avoid temperature fluctuations; the machine emits a signal between phases.
  When the program is finished the machine emits multiple beeps, remove the loaf pan.
  The dough is elastic and well-kneaded (well-developed).

  

• WITHOUT A BREAD MACHINE
  If you do not have a bread machine, you can use a stand mixer with a dough hook for the kneading phase and keep the dough in the switched-off oven or wrapped in blankets for the proofing stages, extending times until the dough doubles.
  Knead until you obtain an elastic, well-developed dough then add the filling ingredients.
  Cover the dough with plastic wrap and let it proof until doubled in a warm place.
  The time may vary depending on ambient temperature.

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

• Turn the dough upside down.
  Do not handle it excessively:
  – spread a thin, even layer of semolina over the dough;
  – using pastry cutters divide the dough into loaves of the desired size.

• I divided my stuffed bread dough in half, making two loaves to bake in the bread machine using the dedicated ciabatta molds.

• IN THE BREAD MACHINE model Imetec Zero Glu
  I used ciabatta molds.
  I oiled the surface with a paper towel.
  I placed the dough pieces in the ciabatta molds with the cut side facing up.
  If you want a rustic result, using a fine-mesh sieve sprinkle the surface with a thin, even layer of semolina or flour.
  Place the accessories in their support and insert it into the machine.
  Select program 20 [proof and bake ciabattas and rolls] which includes:
  – a proofing phase lasting 50 minutes;
  – a baking phase lasting 30 minutes, adjustable -10 and +10 minutes.
  Check baking 5-10 minutes before the program ends.
  If necessary, invert the molds for even baking.
  When baking is complete, remove the bread from the molds and place it on a rack to cool.

  

• Wait until it is warm or cold before slicing, so the crumb does not compact.

  

• IN A CONVENTIONAL OVEN
  Divide the dough into loaves of the desired size.
  Line a baking sheet with oiled parchment paper, transfer the loaves with the cut side facing up.
  If you want a rustic finish, using a fine-mesh sieve sprinkle the surface with a thin, even layer of semolina or flour.
  Place the sheet with the loaves in the switched-off oven and let them proof for 1-2 hours, until they visibly increase in volume.
  Follow the instructions – program, temperature and times – indicated in the manual of your appliance.
  Preheat the oven.
  Bake in a conventional oven at 356°F for 20-25 minutes, lower rack position.
  * times and temperatures may vary depending on the oven and the size of the bread.
  When baking is complete, remove the bread from the oven and place it on a rack to cool.
  Wait until it is warm or cold before slicing, so the crumb does not compact.

  

• Experiment with rustic leavened products
  – cucciddato;
  – casatiello;
  – tortano;
  – savory dove-shaped cake (colomba salata);
  – small savory doves (colombine salate);
  – muffins;
  – savory panettone;
  – small savory panettones;
  – stuffed loaf cake;
  – small flatbreads;
  – rustic breadsticks;
  – snacks;
  – soft or crunchy taralli;
  all without lard or suet.

• Prepare a dough dedicated to those following a particular dietary regimen and a fiber-rich diet.
  Follow the doses and procedure of the low glycemic dough | recipe for pizza, focaccia and fiber-rich rustics and at the 4 BEEPS [acoustic signal to add extra ingredients] add the filling ingredients.
  What is the low glycemic mix?
  The low glycemic mix from Molino Spadoni: based on type 1 flour and resistant starch, rich in fiber and proteins, it is a practical ally in cases of hyperglycemia, prediabetes and type 2 diabetes.

  

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