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50% DURUM WHEAT LOAF WITH VIVANT

Source: https://www.meranermuehle.it/rcp_recipe/50percent-durum-wheat-loaf-with-vivant
Total time
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19 Hours
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
40 Minutes
Rest time
17 Hours 30 Minutes
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Preparation

KNEADING TIME: Knead for 5 minutes on low speed, then for 5 minutes on medium speed, or until the dough is smooth and dry.

DOUGH TEMPERATURE: 28°C (82.4°F)

DOUGH RESTING: Let the dough rest for about 14-16 hours, at 26°C (79 °F), covered with a cloth, or until it triples in volume.

SIZING: Divide the dough into 600 g pieces. 

 PRE-SHAPING: Shape, and place in appropriate baskets or on frames and let rest for 30 minutes at 25°C (77°F).

LEAVENING: Let the dough rise for about 90 minutes, covered with a cloth at 28 °C (82,4 °F), with 80% humidity. Before baking, flip the loaf, gently flatten the surface, score, and bake.

BAKING: Bake at 220°C (428°F ) for about 40 minutes with steam, the last 15 minutes with the valve open.

 

Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.

 

Soft wheat flour type 00 red
Flour obtained by carefully grinding selected soft wheat. Suitable for direct dough process, bread, pizza, breadsticks etc. Fermentation time 4 to 6 hours. Without ascorbic acid. W 230 - 250 | p/l 0,55 – 0,65 | water absorption > 55,0 % |stability > 5 min | wet glue > 31,0 %

25 kg

VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato
VIVANT is the Lievito Madre Natural Yeast developed by Molino Merano in collaboration with Master Baker Ezio Marinato, designed to simplify the work of bakers while ensuring excellent and consistent results. Authentic and versatile, VIVANT combines the tradition of Lievito Madre Natural Yeast with the practicality needed to meet the daily challenges of artisanal production.Easy to use even for those with less experience, VIVANT eliminates the complexity of refreshment routines thanks to the work carried out by Molino Merano. The recommended dosage ranges from 5% to 10%, adapting to the specific needs of each recipe and enabling optimal management of time and activities in the bakery.Ideal for diversifying production, VIVANT is perfect for both small and large batches, ensuring stability and consistent quality in every preparation. Thanks to its balanced sensory profile, it imparts unique characteristics to finished products, such as moisture, balanced acidity, and a pleasant salivation effect, typical of the finest Lievito Madre Natural Yeast.

10 kg