6369-pane-alle-mele-con-vivant-marinato-molino-merano

APPLE BREAD WITH VIVANT

Name: APPLE BREAD WITH VIVANT
Total time: 22 h
Ingredients: 750 g Gran Lievitati - soft wheat flour type 0; 750 g Wholemeal wheat flour; 1100 g organic apple juice; 100 g VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato; 400 g apple cubes

Source: https://www.meranermuehle.it/rcp_recipe/apple-bread-with-vivant

Total time

22 Hours

Baking/cooking time

30 Minutes

Rest time

21 Hours

Ingredients

For 8-9 pcs

Portions

750	g	Gran Lievitati - soft wheat flour type 0
750	g	Wholemeal wheat flour
1100	g	organic apple juice
100	g	VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato
400	g	apple cubes

Preparation

CLASSIC METHOD

KNEADING TIME: Knead until the dough is smooth and dry.

DOUGH TEMPERATURE: 26°C (79°F)

DOUGH RESTING: Let the dough rest for about 16-18 hours at 24-26°C (75-79 °F) or until it doubles in volume.

DIVIDING: Divide the dough into 500 g pieces and let rise for about 1 hour at 30 °C (86 °F).

LEAVENING: Shape the dough and let it rise for about 2 hours at 30 °C (86 °F), with 80% humidity.

BAKING: Bake at 220°C (428 °F ) for about 30 minutes with steam.

PASTE METHOD

Take 300 g of the liquid indicated in the recipe at 30°C (86°F).

Add 100 g of VIVANT and mix until fully and evenly rehydrated.

Let the mixture rest at room temperature for 30 minutes.

Continue with the preparation following the classic method.

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

Wholemeal wheat flour

Wholemeal flour, rich in fibre, achieved by grinding carefully selected soft wheat.The bran is visible and ensures the typical colour structure of wholemeal products. It contains also the germ. Suitable for aromatic wholemeal baking goods.

25 kg

Gran Lievitati - soft wheat flour type 0

The ideal flour for seasonal leavened products like panettone, pandoro, colomba and other high-quality baked goods. The flour stands up for its elevated gluten content. Without ascorbic acid.W 350 - 390 | p/l 0,70 – 0,80 | water absorption > 55,0 % | stability > 10,0 min| wet glue > 34,0 %

15 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