DURUM WHEAT LOAF WITH VIVANT

Name: DURUM WHEAT LOAF WITH VIVANT
Total time: 21 h
Ingredients: 1000 g Durum wheat semolina; 750 g water; 50 g VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato; 10 g malt extract

Source: https://www.meranermuehle.it/rcp_recipe/durum-wheat-loaf-with-vivant

Total time

21 Hours

Baking/cooking time

45 Minutes

Rest time

15 Hours 30 Minutes

Ingredients

For 3 pcs

Portions

1000	g	Durum wheat semolina
750	g	water
50	g	VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato
10	g	malt extract

Preparation

CLASSIC METHOD

KNEADING TIME: Knead until the dough is smooth and dry.

DOUGH TEMPERATURE: 26°C (79°F)

DOUGH RESTING: Let the dough rest for 16-18 hours, at 26°C (79 °F), covered with a cloth, or until it doubles in volume.

DIVIDING: Divide the dough into 600 g pieces and let rise for about 1 hour, covered with a cloth at 30 °C (86 °F).

LEAVENING: Shape the dough and let it rise for 2 hours, covered with a cloth at 30 °C (86 °F), with 80% humidity. Before baking, flip the loaf, gently flatten the surface, score, and bake.

BAKING: Bake at 230-240°C (446-464 °F ) for about 45 minutes with steam, the last 10 minutes with the valve open.

PASTE METHOD

Take 150 g of the water indicated in the recipe at 30°C (86°F).

Add 50 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.

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