6369-vivant-semplice-alessandro-vicendomini-pane-mania-molino-merano

FARMHOUSE LOAF WITH GRANOFERM AND VIVANT

Name: FARMHOUSE LOAF WITH GRANOFERM AND VIVANT - by ALESSANDRO VICEDOMINI - finalist of PANE MANIA 2025
Total time: 21 h
Ingredients: 800 g Remilled durum wheat semolina; 800 g Biscotto - soft wheat flour type 00; 400 g Granoferm - wheat flour with fermented bran; 200 g VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato; 1500 g water 20°C; 60 g Extra virgin olive oil; 36 g salt

by ALESSANDRO VICEDOMINI - finalist of PANE MANIA 2025

Source: https://www.meranermuehle.it/rcp_recipe/farmhouse-loaf-with-granoferm-and-vivant

Total time

21 Hours

Baking/cooking time

1 Hours 5 Minutes

Rest time

19 Hours 50 Minutes

Ingredients

For 3 pcs

Portions

800	g	Remilled durum wheat semolina
800	g	Biscotto - soft wheat flour type 00
400	g	Granoferm - wheat flour with fermented bran
200	g	VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato
1500	g	water 20°C
60	g	Extra virgin olive oil
36	g	salt

Preparation

DOUGH

KNEADING TIME: Knead for 7 minutes on first speed and 7 minutes on second speed (spiral mixer). Start by mixing the flours, Vivant, and 80% of the water. Once the dough is well developed, gradually add the remaining water. Two minutes into the second speed, add the salt together with a small amount of water. Five minutes before the end, incorporate the extra virgin olive oil.

DOUGH TEMPERATURE: 27 °C (80.6 °F)

DOUGH RESTING: Perform two folds by hand, then leave the dough to rise in bulk at room temperature (26–28 °C / 78.8–82.4 °F) for about 18 hours.

SHAPING: After the bulk fermentation, divide into 635 g pieces. Pre-shape into cylinders using two envelope folds, then let rest for 20 minutes. Shape into pointed loaves (“seed shape”) and place them on a floured cloth with the smooth side down, dusted with semolina.

LEAVENING: Let rise for about 1 hour and 30 minutes. Transfer the loaves to the loading cloth with the smooth side facing up. Make a shallow side cut just beneath the surface.

BAKING: Bake at 220 °C (428 °F) with closed valve for 35 minutes. Continue baking for another 15 minutes with the valve open, and finish by fully opening the valve during the final 15 minutes.

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

Biscotto - soft wheat flour type 00

Our "Biscotto" flour, which translates as biscuit flour, is produced by grinding selected wheat qualities to guarantee a pleasant crumbly bite when making short pastry. It is also the ideal wheat flour for plumcakes and sponge cakes. Without ascorbic acid.W 180-200 | p/l 0,55-0,75 | water absorption >55,0 % | stability > 4 min | wet glue >26,0 %

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