6369-PANE-AL-CIOCCOLATO-CON-VIVANT-EIZIO-MARINATO-MOLINO-MERANO

CHOCOLATE LOAF WITH VIVANT

Name: CHOCOLATE LOAF WITH VIVANT
Total time: 19 h
Ingredients: 1000 g Gran Lievitati - soft wheat flour type 0; 70 g VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato; 50 g chocolate powder; 600 g fresh cream; 200 g dark chocolate; 210 g water; 20 g salt; 10 g malt extract; OPTIONAL ADDITIONS; 200 g chopped hazelnuts; 200 g dark chocolate chips

Source: https://www.meranermuehle.it/rcp_recipe/chocolate-loaf-with-vivant

Total time

19 Hours

Baking/cooking time

25 Minutes

Rest time

19 Hours 5 Minutes

Ingredients

For 4 pcs

Portions

1000	g	Gran Lievitati - soft wheat flour type 0
70	g	VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato
50	g	chocolate powder
600	g	fresh cream
200	g	dark chocolate
210	g	water
20	g	salt
10	g	malt extract
		OPTIONAL ADDITIONS
200	g	chopped hazelnuts
200	g	dark chocolate chips

Preparation

CLASSIC METHOD

KNEADING TIME: Melt the dark chocolate and mix with the fresh cream. Mix all ingredients and knead until the dough is smooth and dry.

DOUGH TEMPERATURE: 24–28 °C (75–82 °F)

DOUGH RESTING: Let the dough rest for 14-16 hours, at 24–28 °C (75–82 °F) , covered with a cloth, or until it doubles in volume.

DIVIDING: Divide the dough into 500 g pieces and let rise for about 1 hour, covered with a cloth at 28-30 °C (82–86 °F).

LEAVENING: Shape the dough and let it rise for 2 hours, covered with a cloth at 30 °C (86 °F). Incise the loaf.

BAKING: Bake at 220-230°C (428–446 °F) for about 25 minutes with steam.

PASTE METHOD

Take 150 g of the water indicated in the recipe at 30°C (86°F).

Add 50 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