Vivant-creativo-zafferano-salsiccia-miceli-molino-merano

CREATIVE BREAD WITH SAFFRON AND SAUSAGE WITH VIVANT

by MARIO MICELI - winner of the PANE MANIA 2025

Source: https://www.meranermuehle.it/rcp_recipe/creative-bread-with-saffron-and-sausage-with-vivant

Total time

18 Hours 43 Minutes

Baking/cooking time

43 Minutes

Rest time

17 Hours 30 Minutes

Ingredients

For 5 pcs

Portions

		For the Rice Polenta:
50	g	rice flour
200	g	water
		For the Dough:
120	g	rice polenta
1080	g	Amabile - soft wheat flour type 1
840	g	water
96	g	VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato
3	g	saffron powder
24	g	salt
430	g	cooked sausage, Luganega

Preparation

PREPARATION: Cook the Luganega sausage and let it cool completely before use.

RICE GEL

COOKING TIME: Cook the rice flour and water for 3 minutes.

GEL RESTING TIME: Allow the gel to cool before use.

AUTOLYSIS

KNEADING TIME: Mix for 11 minutes, incorporating the saffron dissolved in water (660g), the flour, and Vivant - Lievito Madre Natural Yeast.

AUTOLYSIS RESTING: Let the dough rest for approximately 60 minutes.

DOUGH

KNEADING TIME: Mix at first speed for 5 minutes, gradually adding the remaining water (180g) and salt. Then, mix at second speed for another 5 minutes or until the dough becomes smooth and dry. Once the dough is ready, incorporate the pre-cooked and cooled Luganega sausage.

DOUGH TEMPERATURE: 25°C (77°F)

DOUGH RESTING: Let the dough rest in bulk for about 4 hours at 28°C, covered with a cloth, or until it doubles in volume.

PRE-SHAPING: Pre-shape the dough and let it rest for about 30 minutes.

SHAPING: Shape the dough and place it in proofing baskets or trays.

LEAVENING: Let it rest overnight at 4°C.

BAKING: Bake at 240°C for approximately 43 minutes.

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