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

CHESTNUT BREAD WITH VIVANT

Name: CHESTNUT BREAD WITH VIVANT
Total time: 22 h
Ingredients: 750 g Gran Lievitati - soft wheat flour type 0; 100 g VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato; 200 g chestnut flour; 40 g salt; 1200 g water; 10 g malt extract; 400 g chestnut gel; 900 g chopped boiled chestnuts

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

Total time

22 Hours

Baking/cooking time

30 Minutes

Rest time

21 Hours

Ingredients

For 5-6 pcs

Portions

750	g	Gran Lievitati - soft wheat flour type 0
100	g	VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato
200	g	chestnut flour
40	g	salt
1200	g	water
10	g	malt extract
400	g	chestnut gel
900	g	chopped boiled chestnuts

Preparation

CHESTNUT GEL
To be prepared the day before using 300g of boiling water and 100g of chestnut flour.

Boil the water and pour it over the chestnut flour. Whisk immediately to combine. Cover with plastic wrap (ensure it touches the surface of the gel to prevent a skin from forming). Let cool at room temperature.

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 26-28°C (78-82 °F) or until it doubles in volume.

DIVIDING: Divide the dough into 800 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.

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