6369-vivant-creativo-flavio-serangeli-pane-mania-molino-merano

CREATIVE SEED & NUT LOAF WITH VIVANT

by FLAVIO SERANGELI - finalist of the PANE MANIA 2025

Source: https://www.meranermuehle.it/rcp_recipe/creative-seed-and-nut-loaf-with-vivant

Total time

27 Hours

Baking/cooking time

55 Minutes

Rest time

25 Hours

Ingredients

For 8 pcs

Portions

2800	g	Adorata - soft wheat flour type 2
250	g	White corn flour gluten free
50	g	Wholemeal rye flour
50	g	Venere rice flour
50	g	White corn flour gluten free
50	g	Wheat germ
250	g	potato flakes
750	g	soy milk
1800	g	water 20°C
300	g	VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato
75	g	salt
50	g	walnuts
50	g	Pumpkin seeds

Preparation

AUTOLYSIS

KNEADING TIME: Mix the flours for 3 minutes on low speed. Add 55% of the total water at 15°C (59°F) and knead for 10 minutes on low speed, until a cohesive dough forms. Final dough temperature: 20.5°C (68.9°F).

AUTOLYSIS RESTING: Let the dough rest for about 3 hours, covered.

ADDITIONAL PREPARATIONS

While the dough rests: Mix the potato flakes with the soy milk to create a smooth purée. Toast 500 g of pumpkin seeds and 500 g of walnuts in a tray using a rotor oven for 75 minutes at 120°C (248°F).

DOUGH

KNEADING TIME: Transfer the autolysed dough to the mixer. Add the potato purée, salt, the remaining 15% of water, and the yeast. Knead for 10 minutes on low speed and then for 8 minutes on medium speed. Add the toasted pumpkin seeds and walnuts at the end of the kneading process, mixing for an additional 3 minutes on low speed.

DOUGH TEMPERATURE: 25°C (77°F)

DOUGH RESTING: Let the dough rest for 16 hours at 19–20°C (66.2–68°F), covered in a container. Then transfer to a proofing chamber for 3 hours at 35°C (95°F) with 70% humidity.

SHAPING: Divide the dough into 570 g pieces and shape into batards. Dip the top of each batard into a seed mix and place into appropriate moulds or paper trays.

LEAVENING: Let rise for another 3 hours in the proofing chamber at 35°C (95°F) with 70% humidity.

BAKING: Bake at 270°C (518°F) with steam for 15 minutes. Then reduce the temperature to 170°C (338°F) and continue baking for an additional 40 minutes. Total baking time: 55 minutes.

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

Adorata - soft wheat flour type 2

Adorata means "adored". This flour deserves this name because of its special milling technique. It makes it possible to retain a particularly tasty and noble bran content in the flour. This is where the typical reddish-brown appearance, the considerable amount of fibre, vitamins and minerals from the outer layers and the sweetish-tart note come from. The flour leads to the typical colour pattern with fine, thinner dots in the baked goods. Ideal for the production of rustic, aromatic breads and also for pizza, foccaccia or sweet baked goods. 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