6369-vivant-semplice-angelo-daddato-pane-mania-molino-merano

CAFONE BREAD WITH VIVANT

by ANGELO D'ADDATO - finalist of PANE MANIA 2025

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

Total time

30 Hours

Baking/cooking time

45 Minutes

Rest time

24 Hours

Ingredients

For 3 pcs

Portions

600	g	Amabile - soft wheat flour type 1
300	g	Remilled durum wheat semolina
100	g	Fine wholemeal rye flour
100	g	VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato
830	g	water 20°C
25	g	salt

Preparation

KNEADING TIME: Knead for 5 minutes on low speed, then for 10 minutes on medium speed, until the dough is smooth and dry.

DOUGH RESTING: Let the dough rest for about 24 hours at 20 °C (68°F), covered with a cloth, or until it doubles in volume.

SHAPING: Divide the dough into 640 g pieces, pre-shape, and let rest for 90 minutes at 28 °C (82.4°F).

LEAVENING: Shape and let ferment for about 4 hours at 28 °C (82.4°F), covered with a cloth.

BAKING: Bake at 230 °C (446°F) for 30 minutes with steam and the valve closed. Then continue baking for another 15 minutes at 210 °C (410°F) with the valve open.

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

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