6369-vivant-creativo-angelo-daddato-pane-mania-molino-merano

FIVE-TOMATO BREAD WITH VIVANT

Name: FIVE-TOMATO BREAD WITH VIVANT - by ANGELO D'ADDATO - finalist of PANE MANIA 2025
Total time: 22 h
Ingredients: 1000 g Remilled durum wheat semolina; 100 g VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato; 250 g semi-candied tomato mix; 5 g basil; 850 g water 20°C; 2 g wild oregano; 20 g salt

by ANGELO D'ADDATO - finalist of PANE MANIA 2025

Source: https://www.meranermuehle.it/rcp_recipe/five-tomato-bread-with-vivant

Total time

22 Hours

Baking/cooking time

45 Minutes

Rest time

16 Hours

Ingredients

For 3-4 pcs

Portions

1000	g	Remilled durum wheat semolina
100	g	VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato
250	g	semi-candied tomato mix
5	g	basil
850	g	water 20°C
2	g	wild oregano
20	g	salt

Preparation

KNEADING TIME: Knead for 6 minutes on low speed, then for 9 minutes on medium speed. At the end of the kneading process, add the semi-dried tomatoes and oregano and knead again on low speed until the dough is smooth and homogeneous.

DOUGH RESTING: Let the dough rest for about 16 hours at 26 °C (78.8°F), covered with a cloth, or until it doubles in volume.

SHAPING: Divide the dough into 650 g pieces, pre-shape, and let rest for 90 minutes at 28 °C (82.4°F).

LEAVENING: Shape and let ferment for about 3 hours at 28 °C (82.4°F), covered with a cloth.

BAKING: Bake at 230 °C (446°F) for 30 minutes with steam. Then continue baking for another 15 minutes at 200 °C (392°F) with the valve open.

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