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

LOAF WITH ANCIENT GRAINS AND VIVANT

Name: LOAF WITH ANCIENT GRAINS AND VIVANT - by ALESSANDRO MARRA - Third place at PANE MANIA 2025
Total time: 21 h
Ingredients: 1000 g Type 1 wheat flour from Sicilian Maiorca wheat; 820 g water 20°C; 100 g VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato; 15 g powdered malt extract; 18 g salt; 30 g extra virgin olive oil

by ALESSANDRO MARRA - Third place at PANE MANIA 2025

Source: https://www.meranermuehle.it/rcp_recipe/loaf-with-ancient-grains-and-vivant

Total time

21 Hours

Baking/cooking time

45 Minutes

Rest time

19 Hours

Ingredients

For 3 pcs

Portions

1000	g	Type 1 wheat flour from Sicilian Maiorca wheat
820	g	water 20°C
100	g	VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato
15	g	powdered malt extract
18	g	salt
30	g	extra virgin olive oil

Preparation

KNEADING TIME: Mix the flour, yeast, malt, and most of the water on first speed for 7 minutes. Continue mixing on second speed for 3 minutes, gradually adding the oil, salt, and the remaining water a little at a time.

DOUGH TEMPERATURE: 27 °C (80.6 °F)

DOUGH RESTING: Leave the dough to rest in bulk for about 1 hour at 27 °C, covered with a cloth or in a proofing chamber. Perform several folds, then let rest again for another hour at the same temperature. Fold the dough again (twice in three folds), then place it in a cooler environment at around 18–20 °C for 16–20 hours (retarding).

SHAPING: Divide the dough into 600 g portions, pre-shape, and let rest for 45 minutes.

LEAVENING: Shape into loaves, place in floured bannetons, and leave to proof for about 1 hour at 28 °C. After this time, turn the loaves out onto trays and score the surface.

BAKING: Bake at 210–215 °C for approximately 30 minutes with steam, then continue baking for a further 15 minutes with the vent open.

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