6369-vivant-padellino-marinato-molino-merano

PADELLINO WITH VIVANT

Name: PADELLINO WITH VIVANT
Total time: 23 h
Ingredients: 500 g Gran Lievitati - soft wheat flour type 0; 500 g Remilled durum wheat semolina; 80 g VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato; 650 g water; 25 g salt; 100 g extra virgin olive oil; 10 g malt extract

Source: https://www.meranermuehle.it/rcp_recipe/padellino-with-vivant

Total time

23 Hours

Baking/cooking time

20 Minutes

Rest time

22 Hours

Ingredients

per 7,5 padellini

Portions

500	g	Gran Lievitati - soft wheat flour type 0
500	g	Remilled durum wheat semolina
80	g	VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato
650	g	water
25	g	salt
100	g	extra virgin olive oil
10	g	malt extract

Preparation

CLASSIC METHOD

KNEADING TIME: Knead until the dough is smooth and dry. Place in an oiled container.

DOUGH TEMPERATURE: 26°C (79 °F)

DOUGH RESTING: Let the dough rest for about 12-14 hours at 26-28°C (79-82 °F) until it doubles in size.

DIVIDING: Divide the dough into 250g pieces, shape into balls and let rise for about 1 hour at 30 °C (86 °F).

LEAVENING: Flatten the dough, place it into oil-greased tins and let it rise for 3 hours at 30°C (86 °F).

BAKING: Bake at 230°C (446°F ) for about 20 minutes with initial steam.

PASTE METHOD

Take 240 g of the water indicated in the recipe at 30°C (86 °F).

Add 80 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.

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

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