6369-ciabatta-con-vivant-marinato-molino-merano

CIABATTA WITH VIVANT

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

Total time

25 Hours

Baking/cooking time

35 Minutes

Rest time

24 Hours

Ingredients

For 6 pcs

Portions

		PRE-DOUGH
1000	g	Rye flour type 2
500	g	water
100	g	VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato
		DOUGH
1600	g	pre-dough
50	g	Granoferm - wheat flour with fermented bran
200	g	Remilled durum wheat semolina
10	g	Rogomalt
600	g	water
25	g	salt
15	g	malt extract

Preparation

CLASSIC METHOD

PRE-DOUGH

KNEADING TIME: Knead for 10 min on slow speed.

DOUGH TEMPERATURE: 22-24°C (72-75°F)

DOUGH RESTING: Let the dough rest for about 18-20 hours at 22-24°C (72-75°F).

DOUGH

KNEADING TIME: Knead all the ingredients together.

DOUGH RESTING: Let the dough rest for 2 hours, or until ita has doubled in size, at 28-30°C (82–86°F).

SHAPING: Divide the dough into 400 g pieces.

LEAVENING: Let the dough rise for about 2 hours at (82–86°F).

BAKING: Bake at 240-250°C (464-482°F) for about 35 minutes with steam.

PASTE METHOD

Take 300 g of the water of the pre-dough in the recipe at 30°C.

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

Granoferm - wheat flour with fermented bran

Type 1 flour with fermented bran. Unique structure and aromatic notes in the finished product. Contains the same fibre content as wholegrain flour and highly digestible. Ideal for the preparation of bread and bakery products with a high fibre content but not only; the fermentation of the bran gives the product excellent structure, volume and an optimum texture.Dosage: 100% of flour weight.>Excellent volume and structure >Pleasant taste and flavour >Prolongs the shelf life of a product >High fibre content

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