Friday, April 3, 2009


Full process automatization.

The programmable timer is a very precious function because allows to further automatize the bread making process. The SEVERIN BM3988 permits to differ the program up to 13 hours.
This means that setting the timer to 9 hours we will get the bread out of the oven after exactly 9 hours from the start of the program.
So let's say we decide to make a poolish 8 hours long.
We prepare the poolish mixing it 5 minuts as we already seen, after that we put immediately the flour  (00 type)  over the poolish and then we put salt, sugar and lard (or extra virgin olive oil).  
In Figure 6 you can see the mixing with all the ingredients put on the poolish, you can see clearly two solid lumps of lard that will melt spontaneously during the poolish maturation. From the figure you can note a useful refinement: the metallic handle has been fitted below the edge of the mould, in this way it's not an obstacle in the bread estraction phase.
We choose  standard program 1, 900g weight, dark crust and we set the timer to 11 hours.
Now start the bread machine.
In this way the start of the program (that lasts 3 hours) will be delayed of 8 hours, just the time for poolish maturation under the flour layer.
Practically we obtain the qualitative benefits of the poolish without renouncing to insert the ingredients all together at the same time.
The only required actions with this technique are the initial poolish preparation (10 minutes of work) and the loaf overturning 30 minutes before the end of the program (1 minute of work).
In pratica si ottengono i benefici qualitativi del poolish senza rinunciare al vantaggio di inserire contemporaneamente tutti gli ingredienti.

So to recap:
- for a poolish 5 hours long, set the timer to 8 hours.
- for a poolish 8 hours long, set the timer to 11 hours. 

Figure 6
All the ingredients inserted in the mold before the start of the program.

Figure 7
The loaf (750g in weight) just taken out of the bread machine. It's tall about 13cm, all this with just half a gram of dried brewer's yeast.

Some economical considerations.

Beside to obtain a high organoleptic quality product you can't understimate the economical advantage that refunds in a fiew months the cost of the bread machine.

The cost of the loaf is the following:

- 0.30€ of Manitoba flour;
- 0.12€ of flour type 00;
- 0.02€ for 0.5g of dried brewer's yeast;
- 0.05€ for salt, sugar, lard;
- 0.11€ for 0.5kWh of electrical energy (0.22€/kWh);

The total cost is 0.60€ for a loaf of 750g in weight.
The cost of the domestic bread produced with the bread machine amounts to 0.80 Euro/Kg.

Figure 8
You can easily extract the kneading blade just after the cut of the bread.


Thanks to the techniques showed in this guide, product of several months of mindful experimentation, it becomes possible to autoproduce the daily bread needed without being professional bakers obtaining a high quality product. All this at one third of the cost respects bakeries and with only 10 minutes of complessive work.
The only disadvantage to put daily on the table a bread so inviting is the risk to exceed in the consumption, so take care to the calories. 

Figure 9.
The bread just baked and cut in a half for the humidity sweat out.

Figure 10.
Particular of the alveolation.



Anonymous said...

Love this idea of using a poolish in a bread machine. Do you have a whole wheat recipe as well for this method? Regards, Simon

microguru said...


You should look at the full version of this blog (only in Italian sorry).
There are variations of the basic poolish recipe using whole wheat, kamut wheat and so on.
Link at the bottom of the page.