Preparation

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

  Prepare the ingredients for the poolish:
  • 1 1/4 cups natural water;
  • 1 g dry yeast;
  • 300 g remilled durum wheat semolina.

  From the 1 1/4 cups of water, heat a small portion: about 50 ml; it should be lukewarm not hot.
  Pour it into a small bowl, add and dissolve the yeast.

  Insert the ingredients into the bread pan:
  • water;
  • water + dissolved yeast;
  • remilled durum wheat semolina.

  Select the Program 13 [bread with little yeast poolish method] and press the START button.
  The machine begins to knead for 8 minutes.
  With a silicone spatula, bring down the semolina left on the edges of the container.
  Once the kneading phase is over, press the STOP button for a few seconds.

  The poolish must mature for 12 hours during which the machine remains 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 an immersion blender.
  For making the poolish without a bread machine, consider that:
  • the bread machine kneads for 8 minutes;
  • the poolish must mature for 12 hours during which the bread machine remains on standby and does not keep the dough warm [personally, I turn it off].

• 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:
  • 100 g remilled durum wheat semolina;
  • 100 g type 2 wheat flour – stone-ground;
  • 4 tsp oil;
  • 2 tsp salt [optional given the addition of cheese and salami] + pepper.

  Filling
  • 5 oz primo sale ragusano cheese;
  • 0.7 oz smoked provola;
  • 1.5 oz pistachio salami.

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

  In a bowl, mix the semolina and the flour.

  Pour over the poolish:
  • the semolina and flour mixture;
  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:
  • salt [optional given the addition of cheese and salami] and pepper.
  With a silicone spatula, bring down the flour left on the sides of the container.

• While the machine is kneading, cut the cheese and salami into small pieces.

  Add cheese and salami 2 minutes before the end of the kneading when the machine emits 4 beeps.

• During the leavening phases, do not open the lid to avoid temperature fluctuations.
  Between one leavening phase and another, the machine emits a signal.
  Once the Program is over, the machine emits a signal: more beeps, remove the bread pan.

  

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

• Prepare:
  • a kneading board or a cutting board to transfer the dough;
  • a couple of pastry cutters.
  With a fine-mesh strainer, distribute a thin and even layer of semolina on the kneading board or cutting board.
  Flip the bread pan, sliding the dough onto the kneading board or cutting board.
  ! remember to separate the kneading blades and carefully remove all dough residue from the bread pan.

• Flip the dough again.
  The dough is elastic and kneaded, do not handle it excessively:
  • with a fine-mesh strainer, distribute a thin and even layer of semolina over the dough;
  • with the help of pastry cutters, divide the dough into small loaves.

  Two stuffed breads in the two ciabatta molds for baking in the bread machine
  Prepare:
  • the two ciabatta molds:
  pour a drop of olive oil and grease them thoroughly with a paper towel.

  Transfer the two loaves into the two ciabatta molds with the cut side facing up.
  With the help of a fine-mesh strainer, sprinkle a thin layer of semolina over the surface.

• Place the accessories in the appropriate support and insert it into the machine.

  Select Program 20 [leavening and baking] which includes:
  • a leavening phase lasting 50 minutes;
  • 30 minutes of baking, adjustable by -10 + 10 minutes.
  * Program 20 can be used when the baking phase is single, as in this case.

  10 minutes before the end of the baking program, reverse the ciabatta molds in the appropriate holder to achieve even baking of the two loaves.

  Once baked, remove the two breads from the molds and place them on a rack to cool.

  Your delicious but light stuffed bread without lard and suet with a low glycemic index dough is ready.

• This dough is extremely versatile: in addition to stuffed bread, you can use it to make:
  • cucciddato;
  • casatiello;
  • tortano;
  • savory dove cake;
  • small savory doves;
  • savory panettone;
  • small savory panettones;
  • stuffed focaccias;
  • rustic breadsticks;
  • snacks;
  • soft or crunchy taralli;
  without lard and without suet.

  Baking in electric oven.

• Example:
  • stuffed bites baked in the oven.
  With the help of pastry cutters, divide the dough into small bites.

  Line a baking tray with a sheet of parchment paper and place the stuffed bites on it with the cut side facing up.

  Preheat the oven.
  Bake at 356°F (180°C) for 20 minutes in a fan oven.
  Lower the temperature to 248°F-284°F (120°C-140°C) and continue baking for 5 minutes or more until you achieve an even color.
  Temperatures and times may vary from oven to oven.

• Browse the blog section dedicated to the ⇒ recipes with the Bread Machine.