6369-vivant-semplice-lorenzo-morrone-pane-mania-molino-merano (5)

BREAD WITH TYPE 1 FLOUR, FRESH WHEAT GERM, AND VIVANT

Name: BREAD WITH TYPE 1 FLOUR, FRESH WHEAT GERM, AND VIVANT - by LORENZO MORRONE - Finalist of the PANE MANIA 2025
Total time: 15 h
Ingredients: 975 g Gran Lievitati - soft wheat flour type 0; 375 g Amabile - soft wheat flour type 1; 975 g water 20°C; 120 g VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato; 30 g Wheat germ; 38 g salt

by LORENZO MORRONE - Finalist of the PANE MANIA 2025

Source: https://www.meranermuehle.it/rcp_recipe/bread-with-type-1-flour-fresh-wheat-germ-and-vivant

Total time

15 Hours

Baking/cooking time

45 Minutes

Rest time

14 Hours

Ingredients

For 4 pcs

Portions

975	g	Gran Lievitati - soft wheat flour type 0
375	g	Amabile - soft wheat flour type 1
975	g	water 20°C
120	g	VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato
30	g	Wheat germ
38	g	salt

Preparation

KNEADING TIME: Place all the flour type 0, flour type 1, fresh wheat germ, sourdough (Lievito Madre), and 375 g of water in the mixer. Mix until the water is fully absorbed, then let the dough rest for 30 minutes at room temperature (around 12 °C / 53.6 °F). After the rest, return the dough to the mixer and continue kneading, gradually adding all the salt and the remaining water in 5–6 additions, until the dough is fully developed.

DOUGH TEMPERATURE: Between +23 °C and +27 °C (73.4–80.6 °F) at the end of kneading.

DOUGH RESTING: Leave the dough to rest in bulk at +26/+28 °C (78.8–82.4 °F) for about 10 hours, until it reaches 1.5 times its original volume. During this time, perform 5 sets of folds: the first two one hour apart, and the following three approximately every 1.5 hours.

SHAPING: Divide the dough into 630 g portions, pre-shape, and let rest for about 20 minutes at room temperature.

LEAVENING: Shape the dough into loaves, place them into proofing baskets, and carry out the final proof in two stages: 10 hours at +11 °C (51.8 °F), followed by 2 hours at +4 °C (39.2 °F). Once proofed, remove the loaves from the baskets and score the surface.

BAKING: Bake at 260 °C (500 °F) with closed vent and steam for the first 10 minutes, using 156 °C bottom heat and 39 °C top heat. Then open the vent, reduce bottom heat to 0 °C, increase top heat to 65 °C, and continue baking for another 30–35 minutes.

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

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

Wheat germ

Adds taste and flavor to your products. The germ is full of vitamins and can be eaten as is or with other foods (yogurt, cereals at breakfast, salads, etc.). For various uses.

25 kg

Amabile - soft wheat flour type 1

Amabile means "lovely" and describes our flour that has a certain bran and thus fibre content, but at the same time captivates with a very sweet note and a fine yellow hue. Its high protein content makes it the ideal flour for special baked goods, to which it gives a sweet distinctive taste. Suitable for breads, pizza, focaccia, as well as croissants and pastries. 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