Preparation

• Insert the loaf container into the machine, the mixing blades into the loaf container and turn on [ON].

• Prepare the ingredients for the poolish:

  • 300 ml of natural water;

  • 1 g of dry brewer’s yeast;

  • 300 g of type 2 soft wheat flour.

• Heat a small portion of water: about 50 ml 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;

  • type 2 soft wheat flour.

• Select Program 13 [bread with little yeast poolish method: kneading time 8 minutes] and press the START button.

  Use a silicone spatula to bring down the flour left on the edges of the container.

  At the end of the kneading phase, press the STOP button for a few seconds.

• The poolish needs to 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.

• After 12 hours the poolish is mature and appears doubled and full of bubbles.

  

• Prepare the ingredients for the 2nd dough:

  • 60 ml of natural water;

  • 300 g of type 2 soft wheat flour;

  • 20 ml of oil;

  • 10 g of salt;

  • 85 g of green and/or black olives according to taste pitted whole.

• Select Program 18 [kneading and rising: kneading time 27 minutes + 3 rising phases of 40 minutes each for a total duration of 2 hours and 27 minutes].

• Add:

  • the water;

  • the flour;

  press the START button and wait a couple of minutes for the dough to start forming;

  • the oil;

  and wait a couple of minutes for the dough to incorporate it;

  • the salt.

• Use a silicone spatula to bring down the flour left on the edges of the container.

• • OLIVES

  Add the olives 2 minutes before the end of the kneading when the machine emits 4 beeps.

  At the end of the kneading phase, the dough will be elastic and well-mixed.

• During the rising phases [on the display arrow symbol up] it is preferable not to open the lid to avoid temperature fluctuations and it is possible to check the dough through the window.

  Between one rising phase and the next, the machine emits a signal.

• Prepare a container or board to pour the dough and using a fine mesh sieve sprinkle a thin and even layer of flour on the bottom.

  Prepare:

  • a pair of dough cutters;

  • a paper towel.

• At the end of the rising phases [the machine emits a signal: more beeps] remove the loaf container.

  Flip the loaf container letting the dough, which is elastic, slide with the help of the dough cutters.

  * remember to separate the mixing blades.

  Carefully remove any dough residue from the loaf container.

• Whole Wheat Olive Bread with Bread Machine Poolish Method

  Pour a little oil inside the loaf container and with the help of a paper towel carefully oil the bottom, walls, and pins.

• The dough is elastic and well-mixed.

  With the help of the dough cutters:

  • lift the sides of the dough folding them towards the center just as if you were making folds;

  • flip it;

  • place it again, gently, inside the loaf container with the last folds facing down.

  If you want a rustic result, using a fine mesh sieve sprinkle the surface with a thin and even layer of flour.

• Insert the loaf container into the machine.

  Select Program 20 [rising and baking: 1 phase of rising of 50 minutes + baking 30 minutes adjustable in -10 and +10 minutes] adjust to +10 minutes and press the START button.

  * Program 20 is usable when the baking phase is, as in this case, one.

• At the end of Program 20, if you wish you can extend the baking using Program 19.

  Select Program 19 [baking] set 10 minutes and press the START button.

• The cookbook suggests removing the bread from the loaf container after a few minutes.

  This is how I proceed:

  • flip the loaf container onto a rack;

  • gently rotate the pins;

  and usually, the bread comes down without difficulty.

  Place the bread on the rack to cool down.

• Your whole wheat olive bread with bread machine poolish method is ready.

• Wait until it is completely cool before slicing it.

  It stays soft for several days.

  

• To be served with a platter of cold cuts and cheeses.

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