6369-vivant-creativo-stefano-chieregato-pane-mania-molino-merano

CREATIVE EXOTIC MEDITERRANEAN BREAD WITH VIVANT

by STEFANO CHIEREGATO - Second place at PANE MANIA 2025

Source: https://www.meranermuehle.it/rcp_recipe/creative-exotic-mediterranean-bread-with-vivant

Total time

17 Hours 45 Minutes

Baking/cooking time

40 Minutes

Rest time

16 Hours 50 Minutes

Ingredients

For 6-7 pcs

Portions

1000	g	Remilled durum wheat semolina
1000	g	Soft wheat flour type 0 red
100	g	VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato
1500	g	water 20°C
32	g	salt
160	g	Peanuts
40	g	Spring onion
100	g	Salt-preserved lemon (diced)

Preparation

KNEADING TIME: Mix the flours, yeast, and 650 g of water on first speed for 5 minutes, until the dough starts to come together. Then continue mixing on second speed for another 5 minutes, gradually adding the salt and the remaining water a little at a time. Finally, add the inclusions.

DOUGH TEMPERATURE: 28°C (82.4°F)

DOUGH RESTING: Leave the dough to rest in bulk for approximately 15 hours at 26 °C, covered with a cloth, or in a proofing chamber until it triples in volume.

SHAPING: Divide the dough into 600 g portions, pre-shape, and leave to rest for 30 minutes.

LEAVENING: Shape into loaves, place in floured bannetons, and prove for around 1 hour and 15 minutes at 30 °C. Then transfer the baskets to a cool place or refrigerator for 15 minutes to make scoring and baking easier.

BAKING: Bake at 220–220 °C for approximately 40 minutes with steam, then finish baking for the final 15 minutes with the vent open.

Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.

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

Soft wheat flour type 0 red

High quality flour from carefully selected wheat of the best quality. Suitable for direct dough and pre-dough. Fermentation time 10 to 12 hours. W 220 - 240 | p/l 0.45 - 0.60 | Water absorption > 57.0 % |Stability > 6 min | wet gluten > 27.0 %

25 kg