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Vivant-ciabatta-marinato-molino-merano

CIABATTA WITH VIVANT

Source: https://www.meranermuehle.it/rcp_recipe/ciabatta-with-vivant
Total time
stopwatchIcon
23 Hours 30 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
45 Minutes
Rest time
22 Hours 30 Minutes
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Ingredients

For 3 pcs

PRE-DOUGH
650 g Gran Lievitati - soft wheat flour type 0
50 g VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato
360 g water 20°C
DOUGH
1070 g Pre-dough
350 g Soft wheat flour type 0 orange
330 g water 20°C
20 g salt

Preparation

PRE-DOUGH

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

PRE-DOUGH TEMPERATURE: 27 °C (680.6 °F)

PRE-DOUGH RESTING: Let the dough rest for about 20 hours, at 26 °C (78.8 °F), covered with a cloth, or until it triples in volume.


DOUGH

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

DOUGH TEMPERATURE: 27 °C (80.6 °F) 

DOUGH RESTING: Let the dough rest for about 90 minutes, at 26 °C (78.8 °F), covered with a cloth, or until it has doubled in size, in volume.

SHAPING: Divide the dough into 600 g pieces, shape, and place on frames.

LEAVENING: Let the dough rise for about 60 minutes, covered with a cloth at 28 °C (82.4 °F), with 80% humidity. 

BAKING: Bake at 230°C (446 °F ) for about 45 minutes with steam, the last 10 minutes with the valve open.

 

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

Soft wheat flour type 0 orange
Flour made by grinding carefully selected soft wheat. Ideal for fermentation times around 2-3 hours. Suitable for direct dough process and fermentation times around 2-3 hours. Without ascorbic acid.W 210 - 230 | p/l 0,55-0,65 | water absorption > 55,0 % | stability > 4 min | wet glue > 26,0 %

25 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