6369-vivant-creativo-alessandro-vicendomini-pane-mania-molino-merano

AUTUMN BREAD WITH WALNUTS, CHESTNUTS AND VIVANT

by ALESSANDRO VICEDOMINI - finalist of PANE MANIA 2025

Source: https://www.meranermuehle.it/rcp_recipe/autumn-bread-with-walnuts-chestnuts-and-vivant

Total time

27 Hours 15 Minutes

Baking/cooking time

45 Minutes

Rest time

26 Hours 30 Minutes

Ingredients

For 5 pcs

Portions

		AUTOLYSIS
500	g	Adorata - soft wheat flour type 2
250	g	Granoferm - wheat flour with fermented bran
150	g	Organic wholemeal rye flour
100	g	Chestnut flour
8	g	diastatic malt
18	g	toasted rye malt
160	g	chestnut honey
550	g	water 20°C
		DOUGH
	all	autolysis
150	g	VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato
500	g	Adorata - soft wheat flour type 2
8	g	diastatic malt
60	g	Extra virgin olive oil
28	g	salt
300	g	steamed chestnuts
250	g	walnuts

Preparation

AUTOLYSIS

KNEADING TIME: Mix the autolysis ingredients for 5 minutes on first speed.

AUTOLYSIS RESTING: Let rest for 24 hours in the fridge at 4 °C (39.2 °F).

DOUGH

KNEADING TIME: Combine the autolysed dough with wheat flour, malt, and Vivant. Mix for 5 minutes on first speed and 5 minutes on second speed (spiral mixer). As soon as second speed starts, add the salt and the remaining water. Two minutes before the end, incorporate the extra virgin olive oil. In the final minute, add the walnuts first, followed by the chestnuts.

DOUGH TEMPERATURE: 27 °C (80.6 °F)

DOUGH RESTING: Perform two folds by hand, then let the dough rise in bulk at room temperature (26–28 °C / 78.8–82.4 °F) for about 1 hour and 30 minutes or until doubled in volume.

SHAPING: Divide the dough into 590 g pieces. Pre-shape using two envelope folds and let rest for 15 minutes. Perform another set of two folds: first into a cylinder, then into a pointed loaf. Place the shaped loaves onto a floured cloth with the smooth side facing up.

LEAVENING: Let rise for about 45 minutes. Transfer the loaves to the loading cloth with the smooth side up. Score with a central cut and bake in a deck oven at 210 °C (410 °F) with 3 seconds of steam.

BAKING: Bake for 20 minutes with both the damper and oven door closed, continue for 15 minutes with the valve open, and finish baking with an additional 10 minutes with both valve and door open.

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

Granoferm - wheat flour with fermented bran

Type 1 flour with fermented bran. Unique structure and aromatic notes in the finished product. Contains the same fibre content as wholegrain flour and highly digestible. Ideal for the preparation of bread and bakery products with a high fibre content but not only; the fermentation of the bran gives the product excellent structure, volume and an optimum texture.Dosage: 100% of flour weight.>Excellent volume and structure >Pleasant taste and flavour >Prolongs the shelf life of a product >High fibre content

15 kg

Adorata - soft wheat flour type 2

Adorata means "adored". This flour deserves this name because of its special milling technique. It makes it possible to retain a particularly tasty and noble bran content in the flour. This is where the typical reddish-brown appearance, the considerable amount of fibre, vitamins and minerals from the outer layers and the sweetish-tart note come from. The flour leads to the typical colour pattern with fine, thinner dots in the baked goods. Ideal for the production of rustic, aromatic breads and also for pizza, foccaccia or sweet baked goods. W 300/320 | P/L 0,55-0,65

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