6369-Pane-ai-cereali-con-vivant-e-semi-tostati-marinato-molino-merano

MULTIGRAIN BREAD WITH TOASTED SEEDS

Name: MULTIGRAIN BREAD WITH TOASTED SEEDS
Total time: 21 h
Ingredients: 250 g Wholemeal wheat flour; 250 g Fine wholemeal spelt flour; 100 g Coarse wholemeal rye flour; 150 g Remilled durum wheat semolina; 250 g Gran Lievitati - soft wheat flour type 0; 50 g VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato; 750 g water; 20 g salt; 10 g malt extracat; 400 g mixed toasted seeds

Source: https://www.meranermuehle.it/rcp_recipe/multigrain-bread-with-toasted-seeds

Total time

21 Hours

Baking/cooking time

40 Minutes

Rest time

19 Hours

Ingredients

For 4 pcs

Portions

250	g	Wholemeal wheat flour
250	g	Fine wholemeal spelt flour
100	g	Coarse wholemeal rye flour
150	g	Remilled durum wheat semolina
250	g	Gran Lievitati - soft wheat flour type 0
50	g	VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato
750	g	water
20	g	salt
10	g	malt extracat
400	g	mixed toasted seeds

Preparation

CLASSIC METHOD

KNEADING TIME: Mix all ingredients and knead until the dough is smooth and dry.

DOUGH TEMPERATURE: 24–28 °C (75–82 °F)

DOUGH RESTING: Let the dough rest for 14-16 hours, at 24–28 °C (75–82 °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). Incise the loaf.

BAKING: Bake at 240°C (464 °F) for about 40 minutes with steam.

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.

Wholemeal wheat flour

Wholemeal flour, rich in fibre, achieved by grinding carefully selected soft wheat.The bran is visible and ensures the typical colour structure of wholemeal products. It contains also the germ. Suitable for aromatic wholemeal baking goods.

25 kg

Gran Lievitati - soft wheat flour type 0

The ideal flour for seasonal leavened products like panettone, pandoro, colomba and other high-quality baked goods. The flour stands up for its elevated gluten content. Without ascorbic acid.W 350 - 390 | p/l 0,70 – 0,80 | water absorption > 55,0 % | stability > 10,0 min| wet glue > 34,0 %

15 kg

Coarse wholemeal rye flour

The wholemeal rye flour from Molino Merano is particularly suitable for hearty, wholesome baked goods, such as mixed breads. Wholemeal rye flour is particularly valuable because it contains all the components of the grain, including the germ. Coarse granulometry.

25 kg

Sunflower seeds bakery

Sunflower seeds from Molino Merano convince with a slightly nutty taste and are ideal as a baking ingredient or bread decoration. Roasted briefly without fat, they acquire a very special flavour. The best way to preserve the quality of sunflower seeds is to store them in a cool, dark place and keep them airtight.

25 kg

Fine yellow corn flour gluten free

This yellow, gluten-free corn flour has a very fine grain size (< 250 mµ) and is ideally suited for the production of bread, sweet pastries, biscuits and pasta. There are different corn flours: "bramata", "fioretto" and "fumetto". The first, a coarser corn flour, is excellent for tasty polenta dishes. The second slightly less coarse (medium) flour is suitable for the preparation of delicate polenta dishes. The third fine corn flour is ideal for making sweets and biscuits. Corn is naturally gluten-free.

25 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

Barley flour

Molino Merano uses barley specially grown for its barley flour. The inedible part of the husk is removed and the grains are then ground. Barley flour, always in combination with other flours, is excellent for tasty breads. We recommend adding up to 20% to the total amount of flour. Also suitable for pasta or biscuit doughs.

25 kg